Close

A 750-ml bottle of Screaming Eagle Second Flight Cabernet Franc Merlot out of Napa Valley, which has about four to five pours, is one of the most expensive wines at $706— but there is a balsamic that costs more. Il Buco Alimentari in New York City — which opened in 2012 and serves as a sister restaurant and market to the famed Il Buco — sells the m...

1005

Jeff Marchio has resurrected Italian recipes and the family business. His new Fort Collins food cart, called Marchio’s Grill, carries on the legacy of his grandfather Louis, who emigrated from Italy and ran Marchio’s Italian Cafe in Omaha, Nebraska, for multiple decades.  “In the Marchio family, all of the men do the cooking,” Marchio said. “It is...

1282

When life gave them lemons, the Pallini family didn't make lemonade — they made limoncello! Try the classic Italian liqueur and more at our pop-up 'Cello Bar from August 6 to 19 in La Piazza. Since 1875, the Pallini family has been producing Limoncello, a natural liqueur traditionally made with prized organic Sfusato Amalfitano lemons and pure alco...

941

The festa della Liberazione is the event of April. On the 25th Italians celebrate the anniversary of the freedom of the country and this is the right time in which people boast their Italian spirit. +Parades and events are organized all over the country and the tricolore, the noun used to describe the Italian flag, becomes the real and only protago...

458

The server at 99 Brick Oven Bar & Grille wasn't sworn in as a witness, but her words could have been introduced as evidence in the case of the People of Western New York vs. Boring Food. Every time I ordered a Neapolitan-style pizza at the Lancaster restaurant, she asked: with fresh garlic? Yes, I repeated. Why, at a restaurant with so much Italian...

556

Neapolitan pizza isn’t a delivery system for pepperoni and sausage. The dough is very soft, it’s cooked so quickly in wood-burning ovens that the edges puff and bubble, and the toppings are minimal, usually just uncooked crushed-tomato sauce and a few circles of fresh mozzarella, preferably made with sweet buffalo milk, maybe a few basil leaves spr...

766

Elizabeth Minchilli leads a life that many of us can only dream of. The author of nine books on Italian food and culture, she divides her time between a rooftop apartment in Rome and a restored farmhouse in Umbria. Her monthly newsletter, a sort of diary of what’s she just done, where’s she’s eaten and what she’s about to do, is one of my favorite...

507

Food industry is a great resource for Italy, thanks to 61 billion euro of added value, 1.4 million employees, over a million companies, and 41 billion export sales. These are the most important figures that emerge from the latest Report on the competitiveness of the Italian agri-food industry, recently presented by ISMEA in the presence of the Ital...

519

Sal Civiletti's business, Sal's Prime Meats and Salumeria, opened over 14 months ago. And the reason why Sal is happy and smiling in his toils around the store is because the butcher is truly a happy man -- his dream of proprietorship, specifically of solely owning a salumeria, finally is reality.  "I come from Palermo," said Sal. "I started in thi...

835

So you know you love mozzarella, but did you know that this formaggio fresco comes in many different shapes and forms? Discover the cheesy variety below! A typical cheese of Campania in southern Italy, mozzarella is loved and enjoyed by many throughout the world for its soft and tangy goodness. While the classic fior di latte variety made with fres...

773