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Italian food has long reigned at the top of most popularity lists. The emphasis on fresh ingredients and the comfort factor of pasta and pizza are hard to beat. Most of our exposure, though, is filtered through Italian-American expressions of red-sauce cuisine; as the local Spectrum cable TV commercial for Dunedin’s Umberto’s of Long Island proudly...

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Just one hour south of Naples, water buffalos are getting the royal treatment at Tenuta Vannulo, one of Italy’s premiere organic dairy farms. Situated on an expansive 500 acres in the heart of Mozzarella Land, this gastronomic paradise feels more like an estate you’d come across in Sonoma than in southern Italy’s wild and rustic countryside: not on...

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Never had a slice of real New York-style pizza?  You don’t have to go all the way to the Big Apple. Try lunch or dinner at the new Fratelli’s pizzeria on California Street in downtown Redding. It’s in the spot where Angelo’s Pizza was for 40 years-plus in Foundry Square. Redding-raised brothers Aaron and Brandon Smith opened Fratelli’s (Italian for...

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Maria Trabocchi has built a Washington restaurant brand on hospitality and Italian fine dining — and for years, Sfoglina, Fiola, Fiola Mare and Casa Luca (and, most recently, Del Mar) have played host to D.C.’s A-list. The Obamas have feasted there, along with foreign heads of state, Hollywood stars like Meryl Streep, and the occasional Supreme Cou...

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Locally based firm Zimmeramn Weintraub Associates (ZWA) has completed work on Chicago’s newest steakhouse concept, Gibsons Italia. Located in the West Loop, the modern Italian steakhouse spans three levels. ZWA led a design team that included local practice Antunovich Associates and Deerfield, Illinois-based Knauer. The Milan-inspired eatery is ado...

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Crispino’s Pizza is now open for business, with owner John Crispino serving up his New York-style pizza and classic Italian dishes at 5031 Market St.Crispino operated Crispino’s Pizza in Morehead City for seven years before deciding to sell the business and relocate to Wilmington, where he traveled twice a week to play ice hockey.

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ASK ANYONE FROM CENTRAL ITALY what is distinctive about their local bread and you’re almost certain to hear the same thing: “È senza sale.” Unlike the bread baked elsewhere in the country—and the world, for that matter—“It is without salt.” But if you go on to ask someone from Tuscany, Umbria, or Marche (three central Italian regions where most tow...

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Those lazy days of hanging out in the beer garden of the Cooper House, gazing at the sailboats on the river with a craft beer in your hand may seem a long way off. After all, the park was so cold this weekend, even the Winterfest ice skaters looked leery, but the former Cooper House, which closed in November, is not hibernating.

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It’s a shame, but not a surprise, that braised onion pasta has never achieved avocado toast-like fame. Slow cooked onions are a study in slouchiness, an ode to the texture of mush. Yes, two of the most prominent and indulgent riffs come from two of the world’s late, great food writers — Marcella Hazan, who recommends cooking the onions in lard, and...

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La prima scuola internazionale di cucina per chef provenienti da tutto il mondo a Palermo. E’ questo l’ambizioso progetto di Tony May, uno dei più importanti manager internazionali nel campo della ristorazione. Tony May, italoamericano originario di Torre Del Greco con una lunghissima esperienza che lo ha portato a gestire due ristoranti nel World...

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