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  • Massimo Sola's "Almost Carbonara," last year's best pasta dish in New York
    Attention, foodies! On Friday, June 23, a panel of food experts at the James Beard House will select the winner of this year’s Primo di New York competition, i.e. the pasta dish you’re going to have to try stat!
  • "Let's Wake Up, Italics!"- Piero Bassetti in Conversation with Fred Plotkin
    Piero Bassetti and Fred Plotkin at La Casa di i-Italy
    There are over 250 million “Italics” in the world, and perhaps you’re one of them! On occasion of the recent English publication of Piero Bassetti’s book “Let’s Wake Up, italics! Manifesto for a Glocal Future,” i-Italy hosted a conversation between the author himself and Fred Plotkin, one of America’s foremost experts on opera and Italian culture. The conversation discussed what an “Italic” is and how Italics fit into the larger global society. The book “Let’s Wake Up, italics!” is published by the John D. Calandra Italian American Institute.
  • Oven-baked lamb with potatoes
    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.
  • World-renowned chef Lidia Matticchio Bastianich during i-Italy's interview
    World-famous Italian chef Lidia Bastianich has a story that transcends the culinary industry. Lidia was born following the conclusion of World War II, a time when European countries were still settling border disputes. As a young girl, she grew up among three different cultures, each with a profound influence on her. Today, as a professional, Lidia’s childhood experiences and her family ties continue to prove monumental in her continued success.
  • Dining in & out: Articles & Reviews
    Coppola Otylia(December 20, 2016)
    Each Italian region has its own Christmas specialties: fresh filled pastas, like tortellini and ravioli, the capon, or seafood cooked in different styles, and many savory and sweet pies. Christmas desserts are very important and range from the ubiquitous Panettone and Pandoro, to the Struffoli, Torrone, Panforte, Mustazzoli and many more.
  • Life & People
    Kayla Pantano(December 08, 2016)
    Sicilian-born New Yorker Roberto Scarcella Perino has written music for theater, choir, chamber ensemble, and children’s productions, but his artistic talents extend to the kitchen as well.

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