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by Michael Klein   To think we've been eating our pizza flat for thousands of years. The Italian company Kono specializes in pizza baked into a cone shape, primarily for portability. (It's known there as "pizza al passeggio," or walk-around pizza.)   Three men from South Jersey, having bought a franchise in "The Original" Kono Pi...

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By Lou Sassetti   Robin Leach's Note: I am very grateful to all the guest columnists who filled in for me while I was away this summer in Sardinia, Italy and Croatia, then with family in La Jolla, Calif. Thank you all, sincerely.I hope that our readers found the guest columns as interesting, entertaining and diverse as I did.   They c...

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It's no secret that Italy has America beat when it comes to homegrown cuisine. From creamy carbonara to melt-in-your-mouth burrata, Italian fare boasts some of the most drool-worthy dishes to ever grace our dinner tables (and our stomachs). Try as we might to mimic the mouthwatering meals stateside, any lucky duck who has visited Italy knows that n...

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By Mary Pols   Jenn Legnini has a newish farm and a very new restaurant, but neither quite fit traditional definitions. Turtle Rock, her farm/"craft cannery" in Brunswick, comprises just one-third of an acre for vegetables, although her commercially licensed kitchen is filled with both percolating pots and ideas for value-added products. &n...

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by Michael Nagrant   What does a reality TV chef from Houston who started out cooking Creole cuisine know about Italian food? It turns out a lot. In fact, you could say Sarah Grueneberg, executive chef and partner of Monteverde, a new restaurant and pastificio (a fancy name for a pasta or macaroni factory) in Chicago's West Loop, is a m...

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  WTI Magazine #76    2016 February 15Author : Paola Lovisetti Scamihorn      Translation by:   An appetizing and tasty antipasto to serve with toasted bread or a side dish with meat. When peppers are grilled, they taste completely different from raw ones and, in my opinion, are more appetizing and certainly more easily tolerated, since the indi...

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The Italian American Veterans Post #1 Ladies Auxiliary will host the monthly spaghetti dinner, cialis serving authentic Italian spaghetti from 5 to 7 p.m. on Jan. 12. The dinner cost is $7 for adults, $6.50 for senior citizens, and $4 for children younger than 7. All proceeds benefit the veterans of the IAV Post #1.   Also, from 11 a.m....

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di Riccardo Chioni   Per la 40.ma edizione dell'annuale Daytime Entertainment Emmy Awards la National Academy of Television & Science ha annunciato le nomination 2013 tra le quali figura la regina italoamericana in cucina, Lidia Bastianich nella categoria Outstanding Culinary Host per il suo acclamato programma Lidia's Italy in America....

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Like a designer leaving a major fashion house to start his own label, Roberto Deiaco is finally making his mark. At Armani Ristorante, where he ran the kitchen for a decade, Deiaco's food could feel cold and corporate. It was Signor Armani's style, you sensed, as much as his. But East 12th Osteria, which Deiaco opened with wife Giselle this s...

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On the second day of the new year, the latest outpost of Sant Ambroeus opened its doors in New York's SoHo neighborhood.   The sun was setting on a crucial day, but holding court in one of the restaurant's red leather banquettes was chef Marco Barbisotti, sipping from a cup of espresso, the very image of Italian sprezzatura. He has been thro...

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