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iMonelli is a tiny restaurant sandwiched between a sports bar and a payday loans business. But looks can be deceiving and often are, for inside is one of Lafayette's best fine-dining establishments and the kitchen of chef Brian Blanchard.   Blanchard runs a culinary empire that at one time stretched from A La Carte in the Oil Center to River...

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by Melissa Kravitz   Expo Milano 2015 is the unsung destination of the summer! While plenty of Americans are rolling out towels for beach vacations across the country, skip the Hamptons one weekend and consider Jetsetting across the ocean.   Forget rolling out a towel, you can be munching on roti rolls and sushi rolls and vi...

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by Paul Schultz   Anella raises a question: When does a classic become a cliché? Or vice versa? It's hard to fault a welcoming neighborhood restaurant simply because the menu is dominated by dishes from years (and even decades) past. Particularly when those plates are executed perfectly and given a fresh spin.   Anella opened in...

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  WTI Magazine #67    2015 September, 4Author : Paola Lovisetti Scamihorn      Translation by:   Panzerotti are so Italian that there is no a real translation into English, like pasta, pizza or focaccia. They are prepared with a dough similar to that of pizza or focaccia and are stuffed with tomato and mozzarella, closed to a half moon shape and...

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by Ashley Mason   Williamsburg's new Have & Meyer is not what you'd expect from a typical Tuscan restaurant. The bar boasts an impressive selection of single malts—a favorite for its Florence-born bar manager Andrea Alessandrini. "We didn't aim to bring the Italian concept here," he says. "We wanted to bring what we like to the table."...

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Celebrity chef and Daily Meal Council member Mario Batali has partnered with California's Belcampo Meat Co. for a special line of organic, slow-cured salumi products, featuring both traditional Italian and Italian-American curing techniques. Using Belcampo Farms' free-range heritage pork, Belcampo by Mario Batali features traditional salami, s...

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by Anoothi Vishal   "Pizza is a very young bread," says chef Armando di Fillipo at the Movenpick Hotel in Bangalore. I have always held Italian food to be quite tough to do anywhere outside Italy, given that the cuisine— cuisines really, because regional Italian food can be as diverse asIndian — is really based on the freshness of some incre...

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  WTI Magazine #78    2016 April 15Author : Margherita Bossetti Nigris      Translation by:   Ever since she was a child, growing up in her hometown of Como, she has loved to cook: making a big mess but also learning delicious recipes such as lasagne or ravioli, Paola Lovisetti Scamihorn has learned well, putting her skills to the test every day...

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By Jennifer Sheehan   Standing patiently with their two young boys Saturday, Paul and Lori Stefano had a long wait ahead of them — about 500 people stood between them and the front of the line. But they didn't mind. "We are huge 'Cake Boss' fans," Lori Stefano said.   The Stefanos, of Trumbauersville, were among the more tha...

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by Chelsea Madren   Sean Shoja, proprietor of ASAN Restaurant Concepts, is a great restaurateur of San Diego's Gaslamp Quarter. In 2007, he purchased a coffee shop on the corner of 5th and K Streets and renovated it into Toscana Café & Wine Bar. Within very short walking distance from the San Diego Convention Center, it's the perfect set...

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