At his 2nd Avenue restaurant, Giusto Priola serves the food of his childhood. The restaruant's classic menu consists mostly of dishes from the province of Palermo. Sicilian cuisine features a lot of fish and vegetables, so it’s great for vegetarians, too.
You chose: Articles & Reviews
-
-
Dining in & out: Articles & ReviewsHow New World and Old World production come together, how producers are evolving and how good olive oil really is for you.
-
It took Gruppo Parmacotto five years for to get the approval of the Food & Drug Administration (FDA) to import Prosciutto Toscano PDO to the USA. This legendary cured meat hailing from Tuscany is not as sweet as Prosciutto di Parma but is very savory. It can be enjoyed alone or together with fresh fruit, such as melon and figs, or vegetables and seasonal salads.
-
There are a lot of different Italian recipes for Easter breads, some are savory and some are sweet. This one is fun. It's made into a shape of a Pupa, Italian for doll and is meant for girls. Boys get the same treat in a shape of a horse.
-
In other words, what people (dare to) eat in Naples from Holy Thursday to Easter Sunday
-
An industrial-chic spot that features a mostly Northern Italian menu, the finest ingredients available and a typically Italian staff...
-
With chef Valerio De Donatis in Elko.
-
The old Upper West Side favorite “Salumeria” crosses town offering a surprising service expansion.
-
A closer look at the life and career of Marisa May, co-owner of SD26 on Madison Square Park and daughter of legendary restaurateur Tony May.
-
The European fresh fruit and vegetable products promoted by the European Flavors project – including kiwis, apples, nectarines, chicory and Sicilian oranges, and also processed products such as tomato sauce or orange juice – are an attractive option for US consumers.





























