Close

Sometime in 1914, Luigi DiPasquale, who had left his home of Abruzzi, Italy, came to Baltimore and opened a corner store in Highlandtown. Ever the entrepreneur, he butchered and sold meats and also sold live goats tethered in the backyard. This week I spoke with his grandson, Joe DiPasquale, who continues the unbroken family tradition 100 years la...

1042

Saturday, September 20, 2014 Cocktails & Hors d'oeuvres @ 5:30 PM - Dinner @ 6:30 PM - Dancing - 8:00 - 11:00 PM.Music & Entertainment by: Jody & The Trouble Brothers. Dress Code: All Officers - Formal. Members & Guests - Semi-Formal   MENU: Salad, Bread & Butter, Prime Rib, P...

1558

Sauce, the restaurant is called, and it turns out the name is very appropriate. The sauce is, after all, the backbone of any Italian restaurant, particularly those of the Southern persuasion, the aptly dubbed red-sauce joints.   Any Italian chef worth his or her garlic knows that a long-steeped, deeply flavored sauce is about all it takes t...

920

by Cookie Curci   Like most people, I love to eat good food, especially during the holidays, when an abundance of traditional fare is set upon the family table. As an Italian-American, I enjoy the taste, textures, and aromas of the foods of my heritage. To me, these foods represent a continuity of family and tradition. For that reason, I lik...

1296

Charlie Gitto's Downtown St. Louis – St Louis Restaurant Review published a review on February 15, 2015 about Charlie Gitto's three locations, On the Hill, From the Hill and at Hollywood Casino.   We obtained information for our review that helped us understand the family and the business structure. It appears that the situation could create...

1042

  WTI Magazine #69    2015 October, 2Author : Paola Lovisetti Scamihorn      Translation by:   Tagliatelle with porcini (pronounced "por-CHEE-nee") is a tasty and inviting first course with an intense nutty flavor, a special autumn treat. It is fun to pick mushrooms in the woods in a warm autumn day with your friends. Then cook them together whi...

1562

By Robin Leach    The old-fashioned glamour and luxury is the first thing you're bowled over by at the new, swanky Italian restaurant Carbone at Aria that officially celebrates its grand opening Thursday night. The second thing that grabs you by your cogliones is the legendary lineup of captains — no waiters here.   Just vet...

835

by Rossella Rago   Dear Friends, are you ready to celebrate Christmas? Well I am!!! Please join me and my two lovely Nonne: Nonna Romana Sciddurlo from Puglia and Nonna Antoinette Capodicci from Campania as we demonstrate some traditional Christmas dishes from Puglia and Campania. This Christmas Dinner extravaganza will take place at one of...

1981

By Nathan Clark   Touting a plentiful variety of homemade Italian and traditional dishes, the Breaking Bread Café in Michigan Center is open and ready to dazzle the taste buds of hungry visitors. Restaurant owners Erica Cole and Doug Grodi opened the Breaking Bread Café at 115 Fifth Street in November, offering a vast selection of food...

824

On March 23, 2013, Rossella Rago, host of "Cooking with Nonna," will teach a cooking class at the famed La Scuola di Eataly in New York City! During the class, Rossella and Nonna Romana will demonstrate how to make dishes from a traditional Pugliese menu "Primavera in Puglia," including savory scallion pie, and cavatelli with mussels, artichoke hea...

2664