Close

Spending time in the prolific kitchens of Bruno's NYC Bakery in Dongan Hills means learning from the master himself, master pastry chef Biagio Settepani, as he walks an observer through the process of building Italian desserts. Take the cassata cake, a complex specialty of the Bruno house. The dessert, the pastry patriarch and his colleague/son Joe...

1562

Joseph Bollo ran restaurants in Charleston and Folly Beach for two decades, but didn’t develop a spaghetti specialty until the latter half of his career. When he first opened Washington Square Café, Bollo focused primarily on seafood. Yet at around the same time, spaghetti from his native Italy was starting to catch on with the dining public. Pasta...

1241

Vitello tonnato. Pronounce it, as an Italian would, trippingly off the tongue. Translate the traditional dish into English — veal with a tuna-flavored mayonnaise — and that initial mellifluous charm fades fast. “It’s such a delicate dish, but such specific, strong flavors,” British chef Ruth Rogers said. “Once you start describing it, it becomes mo...

794

Wood-fired Neapolitan pizza arrives in Newton today, courtesy of the new Olivia’s Bistro, opening at 4 p.m. in Nonantum (136 Adams St.). With several familiar faces from Boston’s food and hospitality world involved, the restaurant brings a selection of Italian dishes to the neighborhood. Olivia’s took over the space that previously housed Ginger Ro...

1649

Defenders of buffalo mozzarella in the Campania region of southern Italy have vowed to fight a decision made this week by the farming ministry which allows a cow mozzarella from neighbouring Puglia to be given special status. Even before Brussels has given its opinion over the DOP (protected designation of origin) label, the defence consortium of b...

1162

The McGregor Cafe in Fort Myers is known for breakfast, brunch and lunch, especially on its oak-shaded terrace. It's not as well-known for dinner. But owner Luke DiSomma has set out to change that. In September, DiSomma brought Chef Coleman Jernigan in from New Orleans to serve as McGregor Cafe’s head chef. Though many of the classic McGregor Cafe...

1083

To regain the trust of Italian and foreign olive oil consumers with an action of the whole supply chain and the support of the institutions. This is the strategy for the revitalization of the Italian olive oil sector, expressed by ASSITOL (the Italian Association of the olive oil industry adhering to Confindustria) during a recent meeting in Rome....

854

Getting a reservation at Brooklyn’s Lilia (the airy, gorgeous, industrial-chic Italian hotspot in Brooklyn’s Williamsburg neighborhood) is no small feat. But if you’ve been lucky enough to taste renowned chef Missy Robbins’ dishes, you may have noticed one thing: It’s not your standard spaghetti and meatballs. Of course, that’s due to Robbins’ own...

890

I’m not saying I drank too much Brunello di Montalcino. But if I had drunk too much Brunello di Montalcino — the Podere Le Ripi 2014, for example, at, say, 2 a.m. — then a hot, dusty barn packed with sheep wouldn’t have been my first choice of places to be at 6 in the morning. Yet there I was, surrounded by a hundred little animals, white wool coat...

1109

A man is trying to navigate a double-wide baby stroller through the Little Italy Mercato Farmers’ Market. It’s going as expected: like a semitruck attempting to weave in and out of rush hour traffic. Jogging strollers, built wide for stability so children don’t fall out onto the sidewalk, also struggle. Compact, economy fold-ups seem the best for t...

1183