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An Italian tradition that started nearly 40 years ago has made its way to Powell. Monte Carlo Italian Kitchen, the second in central Ohio, has opened in the former Old Bag of Nails Pub at 345 W. Olentangy St. “We just thought it was a good area,” said Kellie Ison, who owns the two Monte Carlo restaurants with her husband, Dan. “It was just a small...

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Here are 10 Italian restaurants in Arizona to try, as featured in the latest issue of Experience AZ magazine. Tutti Santi Ristorante by Nina Things to know: This opulent example of Italian food at its finest has won itself local, national, and even international fame. The head chef, Nina Vincent, is so skilled in her creations, that you will hear l...

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Chef Alfredo’s Ristorante Italiano prides itself providing a fine dining experience wherein its customers can enjoy a variety of authentic Italian dishes. The upscale restaurant was founded by Alfredo Modica, a native of Sicily, Italy, whose five decades of food preparation experience included 30 years as a chef for the Princess Cruises cruise ship...

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I love Legit Gelato Colorado's name. It’s cool, but also accurate. Owner/confectioner Bob Wolfson, a former physician who also organized Artspace locally, makes seriously legit northern Italian-style gelato. He makes one little liter at a time with organic ingredients. His creative flavors ring true to source ingredients, like a seriously lavish wh...

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Arthur Avenue in the Bronx is an Italian food lover's paradise. It's where shops more than a century old sell bread and cheese that look so good, people want to photograph it before they taste it. There are so many stores that Christian Galliani and his wife, Danielle Oteri, give tours to locals and tourists who want to know where to find the best...

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Two special words can send longtime Murrayites salivating: pizza bender! Believe it or not, Murray’s most popular food icon has turned 50. When you reach a half century with no signs of stopping, you throw a party, which Murray’s longest-running restaurant, Italian Village, did on November 11. Originally there were four Italian Village restaurants,...

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Despite the panoply of possible toppings, pizza requires only four ingredients. Two of them, water and flour, are name-checked by the Syosset pizzeria Acqua e Farina. (The other two are salt and yeast, “sel e lievito.”). At first glance, it looks like your run-of-the-mill slice shop, but then you see the wood-burning oven and hear the Italian accen...

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The court of Milan on Thursday ruled that requiring parents from outside the EU to provide proof of their assets both in Italy and their birth countries in order to get help paying for the school canteen and other services constituted "direct discrimination". Instead, the judge said, non-European families should be able to access subsidies on the s...

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The first historical information on the techniques for producing Sardinian cheeses comes from the end of the eighteenth century. The cheeses made at that time were referred to as bianchi (whites), rossi fini (fine reds), affumicati (smoked), fresa and spiatatu. Rosso fino and affumicato could be considered the ancestors of Pecorino Sardo DOP.

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An appetizing and colorful recipe for an unforgettable Christmas! If you are looking for an irresistible second course for Christmas eve to enjoy both with your eyes and palate, roasted pork loin stuffed with ham, chestnuts, celery, apple, and cranberries is a an excellent choice.

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