Change at the NYS Fair: After 40 years, Anna's Italian food stand says farewell
by Don Cazendre Anna's has been serving Sicilian pizza, meatball subs, chicken parm and other Italian favorites on the West End of the New York State Fair for 40 years. Now, it looks like 2014 is Anna's final fair. Co-owner Anna Desiderio passed away last year, just before the fair began. But her sons say that's not the reason An...
Ancient Italian Grain Flour Introduced in New York City for the First Time by Italian Milling Company, Molino Grassi
Grano del Miracolo, an ancient grain flour saved from extinction by the Italian organic milling company Molino Grassi, is now available for the first time in the US. Master Baker Ezio Rocchi, based in Genova, Italy, showcased the Molino Grassi line of flours at a NYC event on September 17th, and baked a selection of Molino Grassi flours in...
Il mondo di progetti tra Roma e New York di Paola Sinisgalli
Ci sarà stato per forza lo zampino della dea Fortuna nella vita della romana Paola Sinisgalli, dal 2010 a New York, che ringrazia la dea bendata e prima di tutto i suoi genitori. La sua storia sembra una commedia natalizia, di quelle da guardare davanti al camino. Classe 1986, bocconiana, Paola Sinisgalli è votata all'internazionalità sin...
At Brancaccio’s Food Shop in Brooklyn, Love of Food and Hip-Hop
By Annie Correal On a recent weekday afternoon, Joe Brancaccio stood behind the counter ofBrancaccio's Food Shop in Windsor Terrace, Brooklyn. He wore a black T-shirt with Raphael's angels looking skyward, baggy pants and sneakers. And in black-rimmed glasses and a baseball cap, he looked like a cross between Ira Glass of public radio an...
Mezzaluna, the Little Restaurant That Started a Revolution
An urbane, soft-spoken former auto executive, Aldo Bozzi does not fit the mold of a driven Manhattan restaurateur — much less one who almost single-handedly, if inadvertently, set off a restaurant revolution in the United States and beyond. And Mezzaluna, his colorful and cacophonous little trattoria on the Upper East Side, hardly seems th...
New Italian Restaurant Opens in Massapequa Park
A new Italian restaurant opened up in Massapequa Park this past weekend. Tra'mici Ristorante Italiano (which translates to "Among Friends") hosted their grand opening, complete with a ribbon cutting, on Saturday night. The restaurant, located on 4913 Merrick Road, replaced the steakhouse Cavendish & Ross, which opened in March las...
Gabriel Thompson talks NY Italian food
Chef Gabriel Thompson serves a generous helping of brash New York City attitude along with recipes from his New York restaurants in his first cookbook Downtown Italian. The executive chef of dell'anima, L'Artusi, Anfora and L'Apicio restaurants, co-wrote the book along with his wife, the eateries' head pastry chef Katherine, and executive...
Trattoria Aroma serves authentic Italian cuisine
Trattoria Aroma recreates the ambiance of Italy through a quaint dining experience paired with contemporary-regional Italian cuisine and wine. The restaurant, at 5229 Main St. in Williamsville, began as a coffee shop in 1993 serving a light lunch faire, cappuccino and homemade desserts. Read more Source: http://www.amherstbe...
A Vinegar Hill House Alum Is Behind This New Italian Restaurant in Prospect Heights
Brian Leth made a name for himself as the chef of Brooklyn favorite Vinegar Hill House, where he cooked for four years and helped shape the restaurant's stellar reputation. After leaving Vinegar Hill House in 2013, the chef, who also worked at Prune and Blue Hill, did a brief stint last year in Manhattan at the short-lived Wine Disciples Enotec...
Pear Aperol Spritz
An Aperol Spritz with an autumn twist is basically the cocktail equivalent of a puffy vest: It's the perfect transition piece from summer to fall. So we tapped bartender Sofia Present of Brooklyn's August Laura to give the go-to Italian drink a seasonal makeover with one simple addition—and, no, it's not pumpkin spice. Present, of the Ital...
Italian Wine & Food Institute: nel primo semestre 2012 trend negativo dell’esportazione vinicola Italiana verso gli USA (-4,1% in quantità; -3,9% in valore sul 2011), ma il Bel Paese resta il primo fornitore di vino del mercato a stelle e strisce
E' continuato, nel primo semestre dell'anno, il trend negativo delle esportazioni vinicole italiane verso gli Usa, secondo l'Italian Wine & Food Institute: l'osservatorio di New York, presieduto da Lucio Caputo, precisa l'Italia ha fatto registrare una diminuzione del 4,1% in quantità e del 3,9% in valore, sullo stesso periodo del 2011. Ma, non...
Fine foods at Di Palo’s
C'era una volta Little Italy a Manhattan. A dir la verità c'è ancora ma è così cambiata da essere quasi irriconoscibile. Invasa da Chinatown, resiste solo con un piccolo avamposto fatto di ristoranti, bar e gastronomie lungo Mulberry St. Anche l'italiano di New York nel tempo è cambiato. Di immigrati di lunga data nati in Italia (o figli di italian...