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By Steve Cuozzo You've tried the rest, now try the best — not pizza, which touts its alleged superiority on every box, but chicken parmigiana that only looks like pizza.   What might be called "chicken pizzagiana," a round, 13-inch-diameter replica of a Ray's pie at new Quality Italian, is the summer's runaway whimsical hit — good, clean fu...

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by Tessa McLean   There's no shortage of good Italian sandwiches in Chicago, so if you plan to serve one, it better be good. Now that that public service announcement is out of the way, please go get a Spicy Italian (12" for $12) from Chop Shop in Bucktown.   This new butcher/deli/bar/restaurant/event space (seriously) is still gettin...

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Over the past few days, a couple of pieces in the American press -- later translated in Italian media -- have drawn attention to some of the least glamorous aspects of the culinary trend "Made in Italy."   In The New York Times, a graphic piece by Nicholas Blechman entitled "Extra Virgin Suicide: The Adulteration of Italian Olive Oil" illust...

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By Richard Gorelick Bryan Voltaggio, the chef behind the acclaimed restaurants Volt and Family Meal in his hometown of Frederick, and Range in Washington, will open his first restaurant in Baltimore. The restaurant, Aggio, will be Voltaggio's second Italian fine-dining restaurant. It will open at 616 Water St., in the space now occupied by Tatu A...

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The agreement was signed in Washington nearly one month ago. The two parties involved are Uds (Università dei Sapori, lit. Culinary University), a Perugia-based centre occupied with culture and education about food, and the Art Institute, a group of colleges with a total of fifty locations across Canada and the US, counting around 70 thousand stude...

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Before there was Eataly, there were Chicago's classic Italian delis, many multigenerational affairs started by immigrants. Many are thriving in city neighborhoods and nearby suburbs.   Most are relatively small, with just a few aisles of necessities and imported delicacies, as well as a deli counter offering cured meats, cheeses, sub sandwic...

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di Federico Rampini   Da consumatore italiano che fa la spesa nei supermercati americani, forse mi verrà risparmiata un giorno l'offesa del "Parmesan" o del "Parmeggiano" (sic)? La smetterà un allevatore dell'Iowa di rifilare agli ipermercati Whole Foods un prosciutto crudo che si pretende uguale al nostro? L'America riserva tante sorprese:...

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A few weeks ago I heaped high praise about the 22-year-old midtown Italian restaurant San Pietro, whose owner, Gerardo Bruno has long been one of New York's premier hosts.   Upon writing that, I realized that it's been at least a decade since I'd dined at his brother Giuseppe's restaurant, Sistina, located on the upper east side for 30 years...

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By Carrie Rengers   The west Wichita Ciao Italian Kitchen has closed. "People talk about always wanting to sponsor local business, but they don't," says managing member Guillermo Perez-Munoz. "That's certainly how I felt."   Perez-Munoz says his east-side Ciao will remain open. He says he feels more support there than he did...

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World touring Chef Varinia Cappelletti recently stopped in sunny San Diego before heading to her next stop in the chilly parts of Midwestern towns and New York. Commenting on the warm California climate, she dreaded the part of her tour that would take her to the colder states.   “The weather here is so beautiful,” said the chef, who is affe...

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