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By Maureen O'Hare On a misty Italian morning, we crunch our way through green-yellow undergrowth as Pepe the dog darts on ahead, nose close to the sandy soil. His tail twitches as he catches the scent. Looking first to his owner, he jabs with his paws, earth shooting into the air as he gets closer to the prize.   I'm in the Tuscan...

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by Joanna Yuelys Finally, a Pepe's in Massachusetts. Frank Pepe popularized ultra-thin pizza, or "New Haven" style, in the Northeast, and it has been a staple in New England ever since its creation in 1925. Located in the Chestnut Hill Mall, Frank Pepe's Pizzeria offers both take-out and in-house dining.   Pepe's is known for having lines o...

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By Casey White The three "wise guys" behind a new Shelby restaurant hope to create a matchless experience for its customers when they open. Wize Guyz American Italian Restaurant, helmed by chef/owner Keith Tagner and owners Ghazi Elrehayel and Daryl Rosenberger, is set to open soon at 210 W. Dixon Blvd. The location was previously occupied by...

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by Phil Reimer   North American cruise lines had been on a building boom until new-builds stabilized for this year and next. If it were the airline industry, you would be seeing major carriers parking their older models or selling them to emerging nations.   Not so in the cruise industry; for the most part, cruise lines keep their old...

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If you want to taste the authentic "Lardo di Colonnata", it is compulsory to go to Tuscany, in a little ancient village called, indeed, Colonnata, which is home to less than 300 people. A few weeks ago the magazine italianiciuos interviewed Fausto Guadagni, discovering with his help the history of this incredible Italian culinary tradition.  ...

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Don't ask how the sausage is made, the old saying goes, but at Tony's Market in Roslindale, chances are you'll like the answer.   Every Thursday and sometimes on Wednesdays, owner Antonio DeBenedictis can be found at the back counter, wielding a curved butcher knife to trim up to 300 pounds of pork butt.   Read more   Source:&n...

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By Paul Stephen If you've felt out of sorts since "Italian food" started meaning tapas-style plates of broccoli rabe with a balsamic reduction instead of grapefruit-sized meatballs or zesty sausage and peppers on a jumbo platter, it looks like your bout of uncertainty is coming to an end.   A new wave of restaurants is reviving what many di...

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Michele Scicolone's first memories of visiting Italy are of the vegetable gardens. Artichokes, peppers and zucchini grew everywhere, even in the highway medians. She was just a child, but that indelible memory has brought her full circle. She's returned to Italy year after year, exploring the regional foods, teaching classes and leading culinary t...

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If you're trying to get a sense for the philosophical underpinnings at Osteria Rossa, just look at the top left corner of the menu, where it reads "warmth of the Mitten, soul of the Boot."   In a nutshell, that's the name of the game at Osteria, a casual Italian restaurant that starts its first dinner service on Wednesday, June 4 at 4 p.m. a...

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Natalie Quagliata Kupinski   As a family who has been in the food business for almost a century, we have seen a lot of changes. In 1920, my great-grandparents opened a grocery store and it looked very different from today's pre-packaged stores. There are many items that people are no longer interested in such as the huge block of cheese that...

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