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With its distinctive upturned boat shape, smooth creaminess, and perfect combination of chocolate and hazelnut, Gianduiotto is immediately recognizable. This chocolate and hazelnut culinary creation has been a favorite for 150 years now, and the sweet treat has not faltered in providing candy lovers everywhere with joy and delight.   The fam...

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Italian cities, landscapes, works of art, Made in Italy products, creativity: they all revolve around beauty, which the whole world recognizes as the country's hallmark. The impression that Italy leaves may, at times, exceed reality, but the fact remains that beauty is manifested in the originality and attentive workmanship of Italian products, def...

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by Linda Tyssen Kathy Frank had opened the shop before 5:30 a.m., as she's done for more than 25 years. She put the coffee on and prepared for the regulars to arrive. Only this Friday, July 17, was to be bittersweet, the last day for business at the Eveleth Italian Bakery. "It's a sad day," Dominic Rauzi of West Eveleth said as stepped inside...

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By Providence Cicero At 17, Brian Clevenger was making 50 gallons of corn chowder a day in his first cooking gig as a prep cook at Flounder Bay Cafe in his hometown of Anacortes. Then came culinary school (the Art Institute of Seattle), a stint in the south of France and jobs at San Francisco's Delfina and most recently, Ethan Stowell's Staple &am...

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by Leslie-Anne Brill Larchmont, a man swept into the bar after driving up from Manhattan. "He's our Cheers customer," said the bartender, Olga (who splits shifts between Larchmont and Manhattan). He lives next to Caravaggio, one of the three Upper East Side restaurants (in addition to Sistina and San Pietro) where owners Gerardo and Cosimo Bruno m...

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Italian American cuisine is a popular and delicious cuisine. It is a style of cooking adopted throughout the United States that was shaped by waves of Italian immigrants and their descendants. However, what is known in America as Italian food is often not found on the Italian table.   Pizza originated in Naples but Americans usually don't li...

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By Grub Scout Here's one I had really been looking forward to since recently learning of its existence. Few pizzerias in town offer Chicago-style pies, so when I heard that was part of Rosati's DNA, I fast-tracked it to the top of my queue. The Grub Spouse and I met the elder Grub Sprout for a weeknight dinner at the eatery, which opened several m...

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L'Italia conquista il primato in Europa e nel mondo della sicurezza alimentare con il minor numero di prodotti agroalimentari con residui chimici oltre il limite (0,3 per cento) che sono risultati peraltro inferiori di cinque volte a quelli della media europea (1,5 per cento di irregolarità) e addirittura di 26 volte a quelli extracomunitari (7,9 p...

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By Jonathan Gold If you dine regularly in Los Angeles' Italian restaurants, you have probably lived through the fresh-pasta wars, the head cheese skirmishes and the incursion of the massive T-bones. We have not yet quite climbed out of the charred rubble of the wood-fired pizza moment, where the mozzarella comes from buffaloes and the thermostat i...

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A steady flow of customers ordering pasta, soup, salad and torpedoes kept servers hustling Tuesday at Marion's newest Italian restaurant.   A sizable carry-out order and a hungry lunch crowd greeted Joe Sansotta, co-owner, with Sara Beth Kern Kildow, of Pesto Quick Italian. In the Servex Centre, at 1292 Delaware Ave., Pesto opened witho...

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