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by Steve Dolinsky Of all the antipasti on the large menu at the new Siena Tavern in River North, there is one item that stands apart for its harmony of sweet, salt and fat. It was discovered on the team's research trip to Italy. "It's called cocoli and it's just some warm, kind of toasty bread with prosciutto di Parma, stracchino cheese and they j...

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by Jane Fritsch   The decision came down to this: Would people buy prosciutto from a guy named Herb from Iowa?"It was a crazy idea, but we didn't think it was a stupid idea," says Herb Eckhouse, the Herb from Iowa who spent some anxious years weighing that question. Racks of raw pork rolling into the refrigerated chambers around him suggest...

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Frank Castronovo and Frank Falcinelli, chefs and owners of the New York City restaurants Frankies Spuntino and Prime Meats, among others, have been credited with sparking the recent revival of Italian-American cooking.   Now, with their expanded line of Italian products, they're bringing some of the ingredients they use in their restaurants...

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This is part two of our interview with Joey Maggiore of Cuttlefish in Scottsdale. The seafood restaurant opened late last year and features an oyster bar (complete with Vespa seating) and a menu of coastal Italian cuisine.   Today, we're talking about the two new restaurants Maggiore plans to open around Scottsdale this year. Be sure to go b...

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Over 300 Italian cheese will compete in 20 distinct categories of cheese in the first edition of "CaseoArt – Prize to excellence in dairy art". This incredible event, which is scheduled for the third weekend of March 2014 (15th and 16th), has been organized by "Asso Casearia", the association of graduates of the dairy school in Pandino, a small tow...

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Con Cesare Casella il cibo è memoria e ricordo. Una tradizione basata saldamente su semplicità e genuinità nella preparazione e amore nella scelta delle materie prime. Non a caso porta sempre con sé, nel suo taschino, del rosmarino fresco. Per non perdere l'attaccamento alla terra e portare con sé un po' di quel Mediterraneo lasciato più di venti a...

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Fred Bollaci, CEO and President of Fred Bollaci Enterprises http://www.fredbollacienterprises.com, the definitive international authority on gourmet 'La Dolce Vita' living, has signed two Southampton, New York-based gourmet hot spots as new 'Golden Palate Partners,' it was announced today. Bollaci, who is passionate about seeking out the world's b...

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by Rich Duprey   What's not to like about Italian food? Heaping bowls of pasta, hearty sauces, zesty cheeses -- it's ultimately good comfort food to sate your appetite, which likely explains why Italian restaurants remain a popular dining experience today. Yet it can also be overdone. Burying a dish in sauce or hiding its flavor under a...

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The Italian American Club of Livonia presents the 5th annual Celebrazione Della Regione with "I Sapori della Toscana," with musical entertainment by One Man Out. Cocktail attire. Menu includes antipasti, Tuscan style soup, pasta, Florentine chicken, beef tenderloin, asparagus, salads, dessert and open bar.   Raffle prizes. Reservations by Ma...

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Il Texas regala grandi soddisfazioni al settore agroalimentare italiano. Questi i numeri del successo dell'evento Taste of Italy, che si è tenuto a Houstono nei giorni 14 e 15 aprile u.s.: 24 aziende Food o Wine presenti, 3 consorzi di produzione vinicola, circa 300 prodotti tipici proposti, 69 buyers intervenuti e circa 300 incontri commercia...

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