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Every year in the U.S., many people celebrate the Feast of the Seven Fishes on Christmas Eve. Although it is unclear when the dinner became so popular, this celebration is considered one of the most Italian traditions. Typically, the family gathers round a feast of seven different seafood dishes or one or two different types of fish prepared in sev...

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To make panettone — traditional panettone, coaxed from a stiff, naturally leavened starter — is to embark on a long, expensive and unpredictable journey, risking disaster at every turn. Roy Shvartzapel, a baker in San Francisco, refers to the Italian bread as “the Mount Everest of baking.” “You’d be hard pressed to find a more challenging dough,” s...

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Le strade della solidarietà sono praticamente infinite, ma c’è comunque chi, fortunatamente, cerca di percorrerne il più possibile: Massimo Bottura, chef di punta dell’alta ristorazione tricolore che, al di là delle celebrazioni, mette spesso e volentieri la sua arte al servizio di chi ne ha più bisogno. Lo ha fatto con il progetto del Refettorio A...

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Lots of people like fresh pasta, but very few go to the lengths Michael Lombardi does to make it. In the basement of his South End restaurant SRV, Lombardi (Questrom’08) and co-owner Kevin O’Donnell have installed a mill to grind the grain needed to make the freshest pasta, whether it’s tubes of garganelli, buckwheat pizzoccheri, or piles of the el...

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A lot of chefs leave New York in pursuit of a different kind of life or more reasonable business prospects; few return. But Anthony Mangieri — and his crowd-drawing Una Pizza Napoletana— is coming back to New York City next year thanks to a new partnership with the chefs behind the Lower East Side’s Contra and Wildair, Jeremiah Stone and Fabian Von...

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Food waste is a huge problem globally — starting with our own refrigerators. Over this Thanksgiving week, Americans will throw out almost 200 million pounds of turkey alone, according to figures from the Natural Resources Defense Council. But before you toss that bird, read on. We asked Massimo Bottura, one of the world's best chefs, to help us fig...

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L’enogastronomia si conferma come una delle principali attrattive in grado di motivare gli arrivi turistici in Italia: il 25,9% dei visitatori che arrivano nel nostro Paese degusta vini e piatti made in Italy, il 18,7% acquista in loco prodotti tipici e/o artigianali del territorio, l’11,3% partecipa ad eventi enogastronomici. Ancor più nello speci...

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Lower Manhattan staple Buon’Italia has found a second home in Jersey City, thanks to funding from New Jersey Economic Development Authority’s (EDA’s) Premier Lender Program. The purveyor of imported Italian food has been wholesaling and distributing to NYC restaurants for nearly sixty years. In 2015, founder Domenico “Mimmo” Magliulo developed a pl...

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No holiday meal is complete without a desert. At Christmas, while American families make the traditional pumpkin pie and the Englishmen enjoy the yummy Christmas pudding, the Italians have their piece of the local Christmas cake that fills their houses with the smell of citrus, vanilla, and candied fruit. But Italy has never taken the final decisio...

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I’m always fascinated by the movement of chefs from one kitchen to another, and how they adapt to new environments. Sometimes they soar — and in other cases, they fall flat. Recently I’ve been following the career of Polly Lappetito, who came to prominence at Ciccio in Yountville and earned a place in the Top 100.

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