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As a starting point, in a restaurant nowadays it is not sufficient to just have an important chef, a unique cuisine on offer, or a high level of quality in order to be considered "excellent", because both restaurant and wine cellar service are key elements for achieving the highest scores in the guidebooks.   For this, in a selection of the...

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By Rick Nelson It's official: 2015 is going to go down in local culinary history as the Year of the Italian Restaurant. Two are opening next month in downtown Minneapolis: Monello launches June 1 in the Hotel Ivy, and Il Foro is coming in for a mid-June landing in the historic former Forum Cafeteria space.   In Uptown, Parella is aimin...

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Ne hanno fatte di cotte e di crude. E continuano a farne. Soprattutto crude e soprattutto cosce di maiale con il marchio DOK Dall'Ava. Infatti a San Daniele del Friuli la famiglia Dall'Ava fa prosciutti da oltre mezzo secolo.   "Ma attenzione – spiega il titolare Carlo Dall'Ava - il prosciutto è solo crudo, perché è il prodotto della pr...

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There are a multitude of recipes and traditions branded as typically Italian around the world, which are virtually unknown in the "Bel Paese" or only limited to certain areas.These are often the results of culture similarities to the Italian, but in a way very different: an example for all is the Italian-American culture.   The latter, altho...

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by Craig LaBan I spin through the revolving door into Scarpetta and land with a thud in a knot of patrons all dressed in black. This was a corporate posse in stilettos and mock turtlenecks, ready to spend big at Philly's latest name-brand Italian import from New York. But they were clogging the door near the bar, oblivious to others as they rattle...

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The Italian American Community Center will host a pasta dinner and fundraiser from 11:30 a.m. to 5 p.m. Sunday, March 3.   The menu includes salad, pasta, meatballs, Italian bread, soda and coffee.   Tickets are $9 for adults and $4 for children 12 and younger. The special is six tickets for $50.   Placemat advertisements are s...

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Nel 2012 l'Italia ha esportato negli USA 133 mila tonnellate di oli vergini di oliva per un valore di 403 milioni di Euro su un totale di circa 1,3 miliardi di Euro di export in tutto il mondo. Vale a dire che un terzo di tutto l'export di olio extra vergine di oliva targato made in Italy vola verso gli USA che restano il primo mercato di riferimen...

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by Allie Pape   Trattoria da Vittorio150 West Portal Ave., West PortalPhone: (415) 742-0300Web: www.trattoriadavittorio.com Trattoria da Vittorio, the new Southern Italian spot from Vittorio d'Urzo, officially opened last night in the former Cafe For All Seasons space. D'Urzo, who used to manage Italian restaurants on the Peninsula, has bro...

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On the occasion of Summer Fancy Food 2013 June 30-July 2, 2013 - New York City   Fancy Food Show is the largest exhibition in the agri-food industry in North America. The eventhappens twice a year: the winter edition which takes place in January in San Francisco, and the summer show, whichtakes 'place in New York.   Read more &...

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by Will Budiaman   There are so many Italian cookbooks that get released every year, adding to the already formidable collections in bookstores, that it can be hard to figure out which ones are worthwhile (and worth the money, too). So why does Franny's: Simple. Seasonal. Italian. (Artisan Books, $35) matter?   Francine Stephens and A...

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