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The view of Mount Etna from Taormina, Italy on the east coast of Sicily has a striking resemblance to the view of Mauna Kea from Waimea, so Chef Gino Cipriano felt right at home when he moved to the Big Island. “When we first visited for my job interview, we drove around and it was very surprising. It looked like my town, my island, almost the same...

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A longtime Chicago eatery is being celebrated by the city and its fans for being a “cherished institution” known for its dipped (and dry) beef sandwiches. Al’s Italian Beef opened as a small neighborhood beef stand in the city’s Little Italy neighborhood in 1938 and the sandwich itself was said to be the idea of Al Ferrari and Chris Pacelli, Sr. Th...

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In this fourth episode of the Italian American Power Hour, John, Pat, Stephanie and Rossella, discuss the many familiar brands and Italian American products that are intrinsically and uniquely associated with the Italian American experience.   We discuss the roles they played in forming our community’s sense of identity, how their development refle...

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Attesi alcuni esponenti della National Restaurant Association, la più grande associazione di ristoratori negli USA: la presidente Dawn Sweeney e i consiglieri Jay Stieber, vicepresidente esecutivo della catena di ristoranti “Lettuce Entertain You Enterprises” (oltre 120 locali in 11 Stati), e Christianne Ricchi, titolare ed executive chef de “I Ric...

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Liberati Osteria and Oenobeers has announced October 29th as its opening date, a goal that has been more than two years in the making. The brewery and restaurant, taking over a former a printing press transformed into a 12,000 square foot dining room space, has been gutted and resdesigned, with much of the work being done by owner Alex Liberati and...

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Many have tried to produce Italian occasion confectionery and bakery abroad; sometimes even using vegetable fat instead of butter. Yet it is difficult to produce a typical Italian product that meets the appropriate quality levels abroad. It’s thumbs up, therefore, for the export sector, currently only at 11% of national production, as the combinati...

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If a customer walks into Casanova Bros. Pizza expecting to find a typical pizza parlor, he or she could be in for a surprise from the moment the door swings open. Employees greet customers at the front desk and ask if it is their first time visiting the restaurant. For first-time customers, a fresh batch of garlic knots with marinara sauce is deliv...

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Of the 16 restaurants in Wellesley, Massachusetts, in the late ’90s, 10 were pizza places. Peter’s Pizza was the Greek pizza place you went to get steak and cheese subs with pepperoni, Danny’s Pizza was the Greek pizza place you went to buy pot from that kid who dropped out of UVM, Mark’s Pizza was the Greek pizza place you went to get boneless buf...

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To hear Mark Spena rattle off the surnames of those who sat around the tables of his childhood in South Philadelphia – and ultimately, to hear the first chapters of what became a life spent in the love and preparation of food -- is to be invited into a scene from a movie about a large and very extended Italian family, and kindly asked to pass the n...

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When in Tucson, do as the Tucsonans do, which is currently for many, a late breakfast with bottomless mimosas. The brunch trend is alive and well from 10 a.m. – 2:30 p.m. at Bottega Michelangelo, and it’s brunch menu is just one of the latest additions to the historic restaurant’s re-imagined menu. There’s plenty of choices to be made during brunch...

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