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Fresh Italian cheeses, such as mozzarella di bufala, fior di latte and ricotta, are best eaten as soon as they are made, when they taste utterly pure, sweet and milky. Or at least that’s the wished for, if seldom experienced, ideal. In a village in southern Italy, I visited a family-run cheese shop. Every morning, a variety of fresh cheeses are pro...

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Consistency plays a key role in Casa Mia’s success with menu items still centered around original recipes from the first restaurant’s opening in 1952. What started as a storefront restaurant in Hoquiam, Washington, turned into seven restaurants across the state; an Italian blessing was brought to the Tri-Cities in 1993 when Dave and Glenda Brazell...

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For nearly two decades, Frank DeCarlo has run Peasant, the Elizabeth Street Italian restaurant with a wood-fired oven and a very devoted following. While DeCarlo has expanded, he’s hardly an empire builder. In fact, a new restaurant opening in a couple weeks will be only his third. That restaurant, Barba Bianca — “White Beard” — won’t even be in Ne...

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Il gelato più buono d’Italia si mangia in Liguria – un sorbetto al limone e basilico – ma per la seconda edizione della rassegna nazionale che premia i “Gelati d’Italia” sale sul podio anche la Basilicata, con il gelato al gusto di Pistacchio rigorosamente stiglianese. Dal 4 Maggio infatti la città d’arte Orvieto ha ospitato l’originale rassegna al...

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Everyone understands the risk of handing a Chicagoan ketchup, so what's the right condiment to pass? That's easy. Giardiniera. (Say it with me, "jar-din-air-ah.") It's the quintessential Chicago condiment, one that's as brazen and boisterous as the city itself. This fiery mix contains some combination of pickled chiles, celery, cauliflower, carrots...

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White Pie, a wood-fired Italian restaurant and pizzeria, is now open at 1702 Humboldt Street. The neighborhood eatery owned by brothers Kris and Jason Wallenta of Dos Santos is set in a space that feels inviting and modern. The bones of the old building, a place that once housed the catering operation for Strings, are honored by allowing the expose...

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Until recently, an olive oil's label and the bottles' position on a grocery store's shelf guided my purchase. Those boasting "first cold press," "extra virgin," "Italian," or similar alleged indicators of quality from the top shelf were what I grabbed and happily used. So I was skeptical when I read that my $25 bottle of oil was likely a sham and l...

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Michael Dene knows a thing or two about vertical integration. The Long Beach restaurateur made a lifetime of work out of selling cheap lamps (like the kind you buy for your dorm room), building atop his father’s business by taking control of the entire supply chain. Instead of just buying cheap parts from China for his lamps, he became his own sour...

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Meta Osteria & Barra is bringing a new spin on Italian cuisine to Oceanside. Meta opens in the former site of Sole, with a colorful menu that seasons traditional Italian and Italian-American fare with contemporary accents. It’s under the same management as Sole, which arrived in 2000. Dennis Durdaller is the managing partner; Robert Carmosino is ch...

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Cars may outnumber pedestrians on Merrick Road, but both can now stop for one of Naples’ most popular street foods. Louis Fontana and his wife, Lauren, opened Cuoppo NYC this week at one end of a Merrick strip mall, selling paper cones filled with bite-size, feather-light fried food. “I learned to cook from my family,” said chef Louis Fontana, whos...

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