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I was minding my own dang business last week, scrolling through my social media pages, when I noticed a post, on one of my Italian-America groups, that made me shake my head. Even if you’re not Italian, you probably have a visceral reaction every time you hear those Three Little Words — which, like bad pennies, nasty colds and certain situation com...

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Sono stati resi noti ieri sera i nomi degli studenti vincitori del contest “Il cioccolato parla italiano: Perugia-Miami per il 25°” nato per festeggiare il compleanno di Eurochocolate nell'ambito del progetto COIL fra l'Università per Stranieri di Perugia e la Florida International University di Miami.  Gli studenti stranieri che studiano la lingua...

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Restaurateur Nick Frattaroli won’t be shying away from his red-sauce roots for much longer. The owner of Ward 8, North Square Oyster and Bodega Canal is set to grow his domain at the end of November with the addition of Tony & Elaine’s, a tongue-in-cheek take on old-school Italian eateries. Named for his parents—both servers in the North End for mo...

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The Italian culinary tradition has some recipes from particular regions that are made specifically at certain holidays. One of these is the one that refers to the cakes of the dead throughout Italy. Italian Traditions will guide you on the discovery of an Apulian original recipe. Its name is colva and it is prepared at this time of the year. We wil...

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Daily consumption of extra virgin oil helps prevent and control bowel tumors . The discovery is from the research group Antonio Moschetta at the University of Bari, thanks to a study supported by the Italian Association for Cancer Research (Air), published in the magazine Gastroenterology. Extra Virgin Virgin Oil ̵ explains Moschetta – is rich in o...

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A new Italian spot has made its debut in the neighborhood. The newcomer to Penrose, called Josephine's Italian Kitchen, is located at 2501 Columbia Pike. Open only for dinner, Josephine's Italian Kitchen serves appetizers, salads and brick-oven pizza, along with various entrees like braised lamb shank and bone-in New York strip steak. Diners can st...

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Chef Avishar Barua places the flat, bronze disk he uses to extrude creste di galli (cock’s-comb-shaped) pasta, into my hand. The disk is warm from the heat of the kitchen where Barua makes his primo version of Johnny Marzetti, Columbus, Ohio’s signature dish. Barua’s Marzetti is a many-splendored thing: pasta dough using spent grain from the Middle...

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Non è un segreto. Il cibo è sicuramente tra le cosa che il mondo invidia di più alla nostra terra. Per decenni ormai, la dieta mediterranea, rubando il nome al ricco mare che circonda la nostra penisola, si è appropriata di milioni di diverse papille gustative, rapendole con la complessità e la dolcezza dei suoi sconfinati gusti. Per questo motivo,...

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In occasione del World Pasta Day del 25 ottobre, dagli endocrinologi arriva una serie di consigli per mangiare al meglio i maccheroni senza rischio di ingrassare, nè sensi di colpa. A fornire indicazioni e trucchi ci pensa Serena Missori, endocrinologa e nutrizionista, in collaborazione con il provider Ecm 2506 Sanità in-Formazione e Consulcesi Clu...

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According to the latest Italian association for industrially preserved vegetable food (Anicav) data, processed tomatoes (including derivatives) industry stood its ground also in 2017 as one of the bulwarks of the Italian agri-business, with an exports turnover equaling around 1.5 billion euro. This clearly testifies to the fact that even in times o...

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