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Fossilised pollen from around 2 million years ago, discovered during archaeological excavations, seem to demonstrate the presence of hazelnut kernels on the old continent since the Quaternary Period. They were used as a source of food as early as prehistoric times, when early man ate them by imitating rodents. In Campania there is evidence of the p...

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Lentils, quinoa and vegetables make these nuggets a perfect and colorful dish for vegetarians, but also for "carnivores" too. These can be served as a tasty main course, accompanied by a fresh salad, or as an appetizing starter and cocktail. Crunchy outside and soft inside, they are  delicious and healthy as well, rich in good nutrients and are eas...

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Italian restaurant Grano officially opens its doors in downtown Schenectady today in the former home of Aperitivo Bistro, which closed suddenly in March. The restaurant is owned by Armondo Cioccke and Danny Petrosino, who are also chef-owners of Osteria Danny in Saratoga Springs and Armondo's Villa Tuscan Grill in Rotterdam. Grano will specialize i...

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Arrivederci, ramen and bibimbap — it’s celebrazione season for Italian food lovers. A half-dozen marvelous new and new-ish restaurants are re-energizing New Yorkers’ favorite cuisine. This fresh crop isn’t obsessed with red sauce or overworked Tuscan recipes. Instead, it reflects influences from up and down the Boot between Italy’s Alpine and near-...

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There's a new pizza restaurant in town where Archetype Pizza Co. was, and before that, Via Via. Il Forno Italiano opened around two weeks ago at 372 Thames St. “In addition to the wood-fired pizza, we have an Italian menu as well. Pasta, lasagnas, etc. From what I’ve been told so far, it’s superior,” owner David Drake told The Daily News. He said h...

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If you are an attentive reader of ours and a food connoisseur, you know already there is more to Italian cuisine than pizza and pasta. What you may not know is that some of our most traditional dishes have peculiar ingredients indeed: from chicken giblets to offal, from chitterlings to snails, we Italians truly cook everything. Weird dishes to many...

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Stone-fired pizza has come to Rootstown as Cosentino’s Stone Oven Pizzeria welcomes its first customers. The new take-out pizza restaurant opened July 1, and David Cosentino, co-owner and chef, said business has been booming since then. “It’s been extremely busy,” he said. “Amazing. I’m thankful for that and thankful our staff has put in a lot of h...

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Ambra Italian Kitchen + Bar takes over the former Fiamma space at the MGM Grand, pegging an August debut. One of the biggest highlights? A speakeasy filled with a cocktail bar doling out cocktails such as the 1850 Sazerac, the 1896 Daiquiri, and the 1919 Negroni. MGM Resorts International corporate mixologist Craig Schoettler created the cocktail m...

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Maybe because I spent my high school years as a wannabe actor, or maybe because I spend my grown-up years as a TV news anchor, I’m always drawn to the dramatic. A restaurant is theater, isn’t it? The set design, the lighting, the stage itself—all combine to create an experience, not just a meal. Downtown Minneapolis’ newest hotel restaurant Giulia...

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What’s the best restaurant on the Island? Steve’s Piccola Bussola in Syosset, at least according to my own recent, completely unscientific survey of Uber drivers who’ve picked me up over the past few days. I myself had never heard of the place, further proof, if any is needed, that I’ve lived on Long Island for exactly five minutes. As anyone who’s...

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