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All the boys and girls of Chicago must have been very good this year, because Monday marks the opening of one of the greatest concepts ever brought to the foodie world: a Nutella bar.   The bar is located inside of Mario Batali's 63,000 square foot new Eataly, which is 30% bigger than the New York location.   Read more   Source...

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The last vestiges of summer are finding their way onto Tom Colicchio's menu at Topping Rose House (One Bridgehampton-Sag Harbor Tpke., Bridgehampton, 537-0870). Saffron garganelli pairs lobster and corn with a touch of Fresno and jalapeño chiles for a kick. Fresh mint, micro basil, and a drizzle of lemon olive oil complete the dish.   Chef d...

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  WTI Magazine #44    2014 October, 1Author : Paola Lovisetti Scamihorn      Translation by:   Marinated anchovies is a tasty, cold antipasto that can be served with homemade bread (pane casereccio) or enjoyed as a main dish with a fresh salad. The simple dressing prepared with olive oil, lemon juice and vinegar enhances the flavor of the anchov...

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For many Italian kids nowadays, bruschetta is the new pizza, and it can be thought of in the same way in terms of toppings, no matter how simple or complex. The word bruschetta comes from the Roman dialectical verb root bruscare, meaning "to cook or roast over hot coals."   In contrast to the literal translation, at OTTO Enoteca Pizzeria in...

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The Greenwich Historical Society will host its third annual Festa Al Fresco, a community potluck supper that celebrates Greenwich's Italian-American community and the Italian immigrants who first settled here in the early 20th century Sunday, July 12, from 4-7 p.m., at the Bush-Holley Historic Site, 39 Strickland Road, Cos Cob.   To continue...

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Most people, and rightly so, would have thought pepperoni was born in Italy. Although it is hard to say exactly when it was created, it probably popped up in the early 1900s when Italian butcher shops and pizzerias began to flourish on the streets of a burgeoning Italian-American society. Notes food writer and historian John Mariani, who wrote a b...

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By Carol Ann Benanti Pie people have spoken. Campania is the champ. We asked you to share your expertise for the "Best Pizza" category of the 2015 Staten Island Readers' Choice Awards. More than 13,000 legit votes later, you declared your winner:   Barely 1-year-old, Eltingville's Campania Coal-Fired Pizza — 3900 Richmond Ave., 718-227...

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Ferraro's Italian Restaurant & Wine Bar announced its new executive chef, Francesco Di Caudo. Di Caudo has more than 20 years of experience cooking in kitchens around the world. In his current role, Chef Di Caudo will work closely with family patriarch Gino Ferraro to oversee not only the staff and operations, but also the award-winning menu fe...

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By Andrew Z. Galarneau A restaurant's people are as important as its products. The face that greets you when you come in out of the cold and the hands that prepare your meal shape your experience more powerfully than its physical manifestations: the walls, the furniture, the plates. Over decades of steady performance, furniture and plates bec...

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by Mike Riccetti Ristorante Cavour, the restaurant in the Hotel Granduca in Uptown Park and one of handful of fine dining Italian restaurants in the city, quietly added a new executive chef in November, Enrico Glaudo, who comes from the Los Angeles area where he cooked for over two decades. This included at his own restaurant, Frascati, which was...

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