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by Amanat Khullar   Growing up in New Jersey, Joseph Segari ate macaroni that came straight from his Italian grandparents' factory and relished home-cooked feasts that lasted for hours.    Originally from Newark, N.J., he and wife Nancy keep alive that memorable food through meatball subs, prosciutto, mozzarella and roasted peppe...

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by Dan Eaton   Piada one day no longer will have to explain what a Piada is. That day is fast approaching. The fast-casual Italian chain has built its brand in Columbus over the past five years and has been on a steady march to 22 restaurants today.   Customers have lined up at restaurant openings in Central Ohio, Cleveland,...

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  WTI Magazine #73    2015 November 27Author : Paola Lovisetti Scamihorn      Translation by:   A delicious autumn dessert, low in calories and perfect if you want to have something sweet without feeling guilty. Stuffed baked apples are surprisingly easy to prepare, yet are definitely impressive and delicious to eat. They are filled with almonds...

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INTRODUCING THE BEST ARTISANAL ITALIAN FOOD PRODUCTS NOW AVAILABLE AT YOUR DOORSTEP. On behalf of our friends and supporters, Giovanni Colavita and Alessio Rossi, we would like to tell you about a new and exciting Kickstarter crowd-funding campaign for ItalyntheBox. We think it's a fantastic concept and would like to share it wi...

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Marco's Pizza is seeking entrepreneurs who want a piece of the hot New Mexico restaurant market. Prime locations are available, and Marco's is actively seeking franchisees to bring fresh, Ah!thentic, Italian-style pizza to the Land of Enchantment. Job growth is up 1.2 percent in New Mexico, making it a great spot for new businesses like Marco'...

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by Ellyn Wexler It's something of a secret that the area's most authentic traditional Italian food comes from a free-standing store on the perimeter of The Shops at Potomac Valley North. Most customers fortunate enough to have located Gemelli's Italian Market have heard about it via enthusiastic word of mouth or spied it in the parking lot shared...

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by Gabe Ulla   A series of cushy consulting gigs in the '90s convinced the Italian chef Cesare Casella to settle down here for good. He had started out at his parents' restaurant in Tuscany, where he earned a Michelin star, and when he came to New York, he brought his talents to Coco Pazzo, the seminal and glamorous Italian restaurant on the...

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di Riccardo Chioni   L'edizione 2013 della "Fiera del tartufo bianco di Alba" è stata inaugurata ieri sui due lati dell'Atlantico con il tradizionale taglio del nastro tricolore in diretta televisiva nella città piemontese e in contemporanea dal Metropolitan Museum of Art dalla regina della cucina Lidia Bastianich. Alba ha sicuramente volut...

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So far in our 58 days of king cakes series, we've given you every type of king cake imaginable, from the mundane to the exotic.   We've sampled traditional style braided cakes, tested king cakes with goat cheese, guava, and even tried a cake laced with the flavor of basil.    Read more   Source: http://www.nola.com &...

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Oggi vi raccontiamo la storia di Filotea. Ma state tranquilli...nessuna reminescenza di storia greca antica. Filotea, ai giorni nostri; è una piccola realtà artigiana nel cuore delle Marche nata nel 2004 con la volontà di fare la pasta allo stesso modo di come la si faceva una volta. La pasta all'uovo Filotea viene infatti realizzata secondo l'ant...

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