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Il segreto dei cannoli siciliani sta tutto nella ricotta. Se è buona, e soprattutto fresca di giornata, il risultato è garantito. Altrimenti nemmeno il più bravo pasticcere del mondo riuscirà a offrire ai suoi clienti un dolce all'altezza della sua fama, quella del secondo dessert italiano al mondo dopo l'irraggiungibile tiramisù. Ecco perché fuori...

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Chicco is delighted to see us when we meet him on a crisp morning in the Italian countryside of Emilia-Romagna. He springs up on to his hind legs to plant a slobbery kiss on his owner’s nose, then greets us by wagging his tail gleefully. We’re in the woodlands surrounding Sant’Agata Feltria, a sleepy, fairytale village that comes alive during weeke...

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I once asked a noted Italian restaurateur why a city like New York couldn’t have at least one restaurant where the seafood is every bit as good as I’d find in Italy. His answer was distressing: “If I were to bring in the best quality seafood from Italy, I’d have to charge so much money no one could afford it, not even in New York.” Sadly, most Ital...

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When you’re cooking Italian, you round up the usual suspects: Parmesan, mozzarella, provolone — the country’s cheeses we have come to know and adore. Yet there are dozens of other cheeses popular in Italy that remain under the radar in the U.S. We reached out to two of Chicagoland's top Italian cheese mongers — David Malzahn, the salumi and formagg...

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La missione della delegazione del Friuli Venezia Giulia a New York è cominciata nel segno dell’enogastronomia con una serie di appuntamenti da Eataly Downtown a New York. La delegazione è composta da: Debora Serracchiani - presidente della Regione FVG; Cristiano Shaurli - assessore alle Risorse agricole e forestali della Regione FVG; Carlo Fortuna...

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New promotions with major US retailers, a new video to explain the crucial factors behind the success of Italian food, and a closer monitoring of the effective results of the government-backed promotional activities in the sector are the key priorities for Marco Saladini, the new director of the ITA-Italian Trade Agency in Chicago.  We will look in...

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An idea jokingly cooked up over some wine about a year ago is about to become reality. During the annual Italian-American Club of Hilton Head Island dinner last year, Joe Sullivan, owner and chef of Mulberry Street Trattoria, and other club members were casually chatting about making the world’s largest meatball, and on Saturday during the Italian...

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They say Disneyland is the happiest place on Earth, but if you're a fan of pasta, pizza and wine, Mickey Mouse may have some serious competition in FICO Eataly World. The new Italian food-themed park opened Nov. 15 in Bologna, Italy. The park, which is free to enter, is like the famous Eataly markets around the United States — on steroids. Eataly W...

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No! Not another article about Italy and pasta, I hear you crying. Worry not, this time we’re going to tackle the “pasta issue” from an entirely different angle. Many angles in fact, as we’ll find out some little known historical, culinary and scientific - yes, scientific - curiosities about our nation’s most versatile kitchen staple.  In truth, pas...

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Most people go to Kansas City for the barbecue. I go for the fried rice. The kind I still dream about -- a far cry from the clumpy rice huddled with frozen vegetables that gets scooped into takeout cartons -- is a staple dish of chef Michael Corvino’s namesake restaurant, Corvino, on the Missouri side of downtown Kansas City.The fried rice, which c...

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