Close

«Il Robot Spargisugo è un’innovazione unica nel panorama europeo e grazie a un braccio meccanico e a un sistema di visione ottica, calcola esattamente il centro del disco di pasta e con un movimento rotatorio, che si ispira al gesto del pizzaiolo distribuisce uniformemente il pomodoro». Giuseppe Esposito, responsabile Ricerca e Sviluppo dello stabi...

884

Ocymum basilicum, an annual herb of the Labiatae family, has been cultivated since ancient times. It was once used mainly as an ornamental plant, and occasionally for medicinal purposes.  The Latin term “basilicum” is a translation of the Greek “òkimon basileus”, or “royal herb”; the ancient Greeks cultivated it in ornamental vases, but did not use...

3815

Ravioli with beets and ricotta cheese is, without doubt, an elegant and colorful vegetarian dish that can be enjoyed as a first course or a main course.  The typical sauce is butter and sage, topped with some grated Parmesan and freshly ground pepper.  I love beets, they are one of my favorite winter vegetables.  The intense color, due to some pigm...

1482

Lucca Ravioli Co., the 94-year-old Italian deli in San Francisco’s Mission District, will close on April 20. Business is still brisk at the deli, which specializes in sandwiches, fresh pasta and imported goods. But owner Michael Feno wants to retire, said the deli’s manager, who gave his name as Jim. “We’re still busy as hell,” the manager said. Lu...

918

My plan, in driving to the grand opening Friday of the region’s newest and biggest Whole Foods, was to give you a Wild-World-of-Animals-type dispatch from the suburb whose name wrongly suggests it has a town center of any kind: Newtown Square, Delaware County. Would the people of this affluent quadrant in Philadelphia’s western suburbs be found tra...

889

This popular neighborhood restaurant in West Orange, which we had never dined at before, is less than a mile from our house and worth a visit for traditional Italian cuisine. The service at La Primavera was so efficient and caring, and the food delicious, that we plan on visiting more often. Regulars were addressed by name and welcomed with a hands...

613

For my 30th birthday, all I wanted was to go grocery shopping. Not my run-of-the-mill weekly run to Hannaford, but to someplace special. Someplace for people who love good food and who know how to make it. Cooking is one of my favorite things to do, and one of my favorite kinds of outings is to visit a specialty shop or a bigger grocery store (usua...

1088

New Yorker critic Hannah Goldfield really dug Leonti’s bread. The new Upper West Side restaurant by chef Adam Leonti serves a durum-wheat focaccia with a “burnished bronze” crust and an interior that’s “bubbled” and “stretchy.” The bread, made by the chef himself, is “magnificent,” she writes. But she enjoys the rest of her meal as well, describing...

594

Five days. That’s all the time executive chef Fabio Capparelli had after The Main in Downtown Norfolk received its health permit to open the doors at Saltine, Varia and Grain. Whew. Capparelli lived at the hotel for a month while his team worked around the clock. “I’ve worked in hospitality for many years and opened many restaurants, but I’d never...

564

Speck's secret can be enclosed in one simple phrase: "Little salt, little smoke, and plenty of fresh mountain air."  Discover how this smoky cured meat is produced,  the story of Recla (our premium speck producer), and how to serve it with our guide below! Then don't miss your chance to get a taste with 30% off in-store this week. Speck is a type o...

965