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They don’t normally call Utica greens Utica greens in Utica. “Somebody calls here and says they want Utica greens, I tell them we don’t have those,” said Sal Borruso, owner of the Chesterfield Restaurant in this city of 60,000 in central New York. In 1988, Chesterfield’s began serving the hearty dish of escarole, fried prosciutto, hot cherry pepper...

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Fazoli’s, America’s largest fast casual Italian chain, announced today it has signed three single unit franchise agreements to develop restaurants in the Tampa and Atlanta metro areas. In Tampa, the agreement with S.C.S. Hospitality Group marks the brand’s second franchised location in the Sunshine State. The two agreements in Georgia are with long...

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Augie Morelli built a thriving restaurant business on ripe tomatoes, mortadella, capicola, salami, provolone cheese and Turano bread — delivered fresh, twice daily — and a vinegar-and-oil dressing he dubbed “Love Potion No. 9.” He paid attention to details. When he opened Augustino’s Rock and Roll Deli in West Chicago, he felt the homemade Italian...

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The address for Vino & Cucina Trattoria Italiana is on Carson Street. But really, it’s on Norse Way, which feels more like the main street in a Middle American town than a shopping and dining destination north of Long Beach Airport, a feeling helped along by the presence of a retro eatery called Dale’s Diner just across the street, an old school so...

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There are many types of Italian restaurants in New Orleans, including down-home Creole-Italian joints, classic trattorias with Sicilian roots and rustic, Northern Italian-inspired eateries. At Altamura, there's an East Coast influence, as the elegant new restaurant from ManhattanJack duo Jack Petronella and chef Coleman Jernigan pays tribute to spo...

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Landmark restaurant Spirito's made MSN's national listing of the top Italian eateries, ranked as 18 out of 50. As described on MSN, “If you’re from a certain part of northern New Jersey, there’s about a 100 percent chance that you’ve heard of Spirito’s, and an equally good chance that you’ve been there.” Established in 1932, the still family run re...

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The likes of Spacca Napoli and Forno Rosso have new competition in the Six Corners Shopping District, as the long-awaited Neapolitan eatery Taurus fired up its brick oven for the first time Monday. After ending a two-year legal battle with an absentee contractor, owners Rado and Silvana Vidakovic became the latest entrepreneurs to breathe life into...

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A Conversation with Lidia Bastianich. Food, Family, and Italian Culture: More Than a Meal Around the Table. Tuesday, March 7 at 7:30 p.m. Music Recital Hall, Santa Clara University. Click here for further information   The 2017 Vari Symposium, an event of the Dr. Victor and Julia Botto Vari Italian Studies Initiative, proudly presents television pe...

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It’s 9 a.m., and through the vinyl slats of the Mozzarella Company, Elm Street’s long-standing cheese company, you can see cheesemakers piling bright green chilies for discs of queso blanco. Mauricio Travesi, the soft-spoken general manager, slices a piece from a wedge of Chihuahua cheese with dashes of pimento and passes it to me. You likely know...

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Traditions are hard to change, and even harder to let go of.  The Italian kid in me has often been resistant to altering the way things are done.  It’s tradition, my mind says, and I dig in my heels. It’s easy to equate change with loss. Up until about 10 years ago, we waited until after midnight to open presents on Christmas Eve (technically the f...

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