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The UNICO Chapters of Delaware District 1 sponsored a “St. Joseph’s Table” to celebrate La Festa di San Giuseppe, a centuries old-tradition to help the poor and downtrodden. A weekend-long collection of non-perishable food items was held in March at Saint Edmond Church in Rehoboth Beach, topped off by baskets of bread donated by Old World Breads in...

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At Salvatore’s Restaurants, it’s all about the family. The owners – Salvatore Coppola, Mike Carannante and Michele Lucignano – are cousins and business partners.  Together, they’ve created an experience for guests at their restaurants to feel like they are a part of one big Italian family, which might be one of the reasons why The Vindicator’s read...

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Also known as water ices, Italian ices are the perfect NYC snack when summer starts rolling in. You’ll find Italian ice spots all over the city, but these five picks below are the best of the best when it comes to this classic Italian dessert. Don't you deserve a little refreshment? Best of NYC Water Ices: Pasticceria Rocco (West Village): Pasticce...

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A lot's been said about Mario Batali's orange Crocs — pretty much everything. They've become more like the punchline to a joke than a choice in footwear, but when you favor a rubber neon clog over an unassuming sneaker, you're sort of inviting the commentary. It's the Crocs you see first when Batali walks down the street. Even in Manhattan's bustli...

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When in Rome, eat ricotta cheesecake. Technically, ricotta is not a cheese.  Meaning "re-cooked" in Italian, this fluffy latticino is a cheese by-product.  Made from boiling whey, ricotta is milky and a tad sweet. From Rome to the South, ricotta graces savory and sweet dishes. Italian cooks turn to ricotta because its lacks a strong taste.  It adds...

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Italian food exports have seen record growth of 10% since the start of 2017, according to farmers association Coldiretti, quoting on Istat data. Last year, the most popular Italian foodstuff abroad was wine, with a value of €5.6 billion, followed by fresh and processed fruit (€4.6 billion), fresh and processed vegetables (€3.7 billion), from animal...

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PS 35, Round Rock’s next pizzeria, is opening its doors on Tuesday, May 23. Chef Clint Elmore will fire up New York-style pizza alongside sandwiches and other Italian-American dishes in a beer garden-type space. Peruse the menu so far below. Elmore’s name might look familiar, since he was the man behind beloved but gone pizza trailer 40 North. This...

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Triano's Pizza, one of the Southwest Side's favorite pizza joints, decided not that long ago that it would tackle the process of making its own Italian beefs. It's a lot tougher than it looks and they nailed the recipe for the sweet, hot and juicy beefs. Since the mid-80s, Triano's Pizza has been a staple in Garfield Ridge, on the city's Southwest...

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Piero Selvaggio, in English, would translate Peter Wild, and absolutely wild must have seemed to the local scene the changes he brought about not only to Italian dining in LA but also to the products used to make those recipes. Piero’s restaurant is such a landmark in Los Angeles that one letter suffices to identify this temple of wine and Italian...

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Stepping into Vito’s Kitchen in downtown Springfield is a little like stepping into someone’s home. The walls are decorated with family photos; framed hand-written family recipes line the hallway; the omelet pan that Vito’s grandma used daily dangles along with other utensils; and Vito’s children often wait tables. “The best thing about it is he’s...

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