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We've been licking our lips at photos and videos for months, but today, Chef Marcie Turney and Valerie Safran will finally prop open the front door of their new Italian restaurant in the Gayborhood.   Little Nonna's is the ladies' fourth restaurant and seventh business in the G'hood. It will seat 37 people inside and, when weather permits, a...

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by Joanne Shriner   Adding a Touch of Italy to Ocean City was an opportunity that could not be refused for both the Harrison Group and restaurant ownership. Touch of Italy opened its first location on Baltimore Ave. in Rehoboth in October of 2009, serving fresh handmade mozzarella cheese, pasta, pizza, cookies and crispy bread as well as ma...

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Buddy Valastro will be on a new search for the next rising talent in the baking world and will be mixing it up with 10 aspiring pastry chefs for TLC's hit competition series, Next Great Baker.Premieres on May 5, the series will air every Monday to Friday at 7 PM only on TLC. The eight part series showcases the hidden talents of these pastry chefs...

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Labriola Ristorante & Café (535 N. Michigan Ave.), the next step in the evolution of the Labriola brand, lands on Chicago's most famous avenue in early 2015. The newest venture from acclaimed Chicago baker Rich Labriola, offers three distinct experiences within one space: a full-service Italian restaurant helmed by Executive Chef John Caputo (f...

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A knight's suit of armor stands tall just inside the front door to the Roman Forum in Canton, as if to guard the Italian restaurant Gregory Gatto built 38 years ago with his then-business partner and brother-in-law, Mario Bossio.   Countless customers, high school prom couples and local sports teams have posed for pictures with it, as did La...

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by Jeff Ruby   A smart restaurateur knows which way the wind is blowing, when to cut his losses, and how not to mix his metaphors. Billy Lawless knew that Henri, his superpolished salon across from Millennium Park, never felt right for the location.   So he replaced it with Acanto, a casual Italian trattoria that is cheaper, warmer, a...

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  WTI Magazine #64    2015 July, 10Author : Paola Lovisetti Scamihorn      Translation by:   This light, fluffy and flavorful puree is a typical Apulian peasant dish that can be served as an appetizing starter with bread croutons and pecorino cheese or as a main course accompained by boiled catalogna seasoned with olive oil and chili. This rusti...

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by Roberta Costantino   Wine is a strong reflection of the history, culture and land in a region. And this is especially true when you come from a region of Italy, like Apulia – Puglia, and know how much strength there is behind all the passion, love and knowledge the locals put in everything they do with their hands.   The work of fa...

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By Laura Johnston Ask my kids their favorite food, and they'll say pasta. Ask again and the answer will change. To pizza. So to celebrate my son's fifth birthday, I wanted to give him a taste of his favorites, upgraded from my boiled-from-a-box go-to pasta dinner, with lunch at a real Italian restaurant.   We chose Piccolo, in an...

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By Melissa Kravitz Here's why Eataly is so big: It's full Secrets of Eataly: Free wine, imported live yeast and more. It looks as if the World Trade Center will be embracing the Italian part of the world a little bit more. Eataly will be opening a second New York Italian food emporium at 4 World Trade Center this spring, DNAinfo reported...

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