The hazelnut and chocolate cream by Ferrero that seduced the entire world has now a bar of its very own at Eataly New York!
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An interview with Marco De Ceglie, Ceo of 'De Cecco USA' De Cecco’s simple yet eye-catching design symbolizes the natural ingredients of their pasta: wheat and water, sun and the Italian sky.
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Italian companies in Italy have used regional fruit to make soft drinks for over a century, but “sodas” have only recently come back into fashion after vanishing almost entirely from the market. Nowadays it’s not hard to find alternatives to the usual brand name sodas in supermarkets, bars and restaurants.
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Nowhere else is there a coffee culture as rich and varied as in the boot country...
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Marcella Hazan has done to Italian cuisine in America, what Julia Child has done for French cuisine. The celebration of what would have been the ninetieth birthday of Hazan was also a launch and a nationwide fundraised for The Marcella Hazan Scholarship at the ICC, which will provide funding to students at he ICC's Italian Chef Course in the name of the legendary cook.
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WHEN ICE CREAM MAKING BECOMES AN ART AND A MISSION Francesco Realmuto, from Sicily, made his American Dream come true when he decided to bring the best Italian artisanal gelato to NYC. His product is simply incomparable. “Gelato making is an art. Our mission has been to build a community of people around gelato, from producers of raw materials to Italian gelato craftsmen, to give that authentic feeling that gelato can give, just as I remember from my childhood."
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Also known as Pizza Chiene, this Easter pie is full of cheese and meats.
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Like most holidays, Easter time is another reason for great Italian tradition and cuisine. The Easter lunch in Italy is a delicious reason for a spectacular meal, great company and a primal celebration of the end of winter and nature’s (not just Christ's) rebirth.
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In ancient times Egyptians believed it was lettuce. For the Greeks, it was beans. For Romans, oysters. In recent times, it’s chocolate. The hunt for Eros’s nectar continues.
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Raffaello Fadlun, owner of historic La Taverna del Ghetto in Rome, brings to New York his pizza and other traditional Italian favorites that are certified Kosher
