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Get ready to take a quick trip to southern Italy and discover the genuine flavors of Calabria! From June 30 through July 2, meet us at Foodiveristà to watch live cooking demonstrations and enjoy complimentary tastes of typical Calabrese dishes prepared by guest chef Luca Caligiuri from Calabria. Learn from the experts, get to know Calabrian produce...

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We all know it: in Italy, we love bread! These very crunchy “bread sticks” were invented in Turin in 1679, by the Savoias’ personal baker, who created them appositely for king Vittorio Amedeo II, who couldn’t digest regular bread very well. Their dough is the same as bread’s but, as they are very thin, they dry while baking and remain crunchy. Gris...

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The eggplant parmesan at La Marea Ristorante is made with super-thin slices of eggplant that are lightly breaded and flash fried before being layered with mozzarella and house-made marinara sauce. The result is a less-heavy version of the classic dish that is a customer favorite. On a recent visit to the restaurant, the dish — listed on the appetiz...

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For nearly half a century, until it closed in the 1980s, Delerno's on Pink Street was a fixture of Old Metairie. Chef and owner J.B. Delerno turned out standard New Orleans and Italian cooking, like stuffed artichokes, turtle soup, seafood gumbo and fried seafood. Delerno also played a role in expanding the local culinary canon. In the 1970s, when...

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Veroni, the legendary Italian producer of cured ham, salumi and other fresh, sliced meats, is expanding its distribution of 100% Italian products in the United States. Most so-called Italian cured meats sold in the United States are produced domestically, often marketed as “Italian recipe” or “Italian style;” Veroni, by contrast, is one of a handfu...

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Marty Lieberman said he’s living the dream being semiretired. Although he clocks in a few hours a week working as an ad salesman for The Queens Tribune, his daily schedule largely consists of a 12-mile bike ride across Queens from his home in Fresh Meadows to Little Bay Park. Mr. Lieberman, 78, who estimates that he’s cycled over 8,000 miles, admit...

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Italian cheese maker Auricchio is presenting new snacks and a range of cheese creams to diversify its established presence in the North American market. In this exclusive interview with Italianfood.net at the IDDBA 2018 dairy, deli and bakery show in New Orleans, Alberto Auricchio unveiled the company’s new ideas for consumers looking for a quick m...

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Dal 30 giugno al 2 Luglio presso il Javits Center di New York, saremo presenti alla 64esima edizione del Summer Fancy Food Show 2018 presso la collettiva Regione Sicilia – Stand N°4946 B level 1 per accompagnare le imprese siciliane a questo importante evento e supportarle nella promozione e nella distribuzione dei prodotti di qualità tipici dell’a...

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After years of working in his family's restaurants in Milwaukee's Third Ward and East Side, 46-year-old Arthur Maniaci took a risk in opening his first restaurant in a small strip mall next to a jeweler and a dry cleaner in Fox Point. Over the next 24 years, Maniaci would turn the cozy 15-table restaurant near the corner of Santa Monica Boulevard a...

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Whether it's the $1 slices that keep us upright during a Lower East Side bar crawl, the deliciously puffy Detroit-style squares at Emily or the Marta’s thin-crust Roman pies, New Yorkers love every kind of pizza. So people were never going to give up on the idea of a New York Pizza Festival — and it looks like the right organizers are making it hap...

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