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By Kristen Yates   From Brooklyn, to Italy, to right here in Noblesville, Vito Ruggieri is bringing his authentic Italian cuisines in his restaurant, V's Pizza & Pasta.   Ruggieri was born in Brooklyn, but raised in Italy. At 17, he returned to America to follow his dreams. Ever since he can remember, he has been in love with food...

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Easter often is associated with the candy aisle, and its tempting display of rainbow-hued jelly beans, foil-wrapped chocolate eggs and bright-yellow marshmallow Peeps.   For an 85-year-old cheese company in Verona, the 40-day Lenten season is punctuated not by sweets but by an unusual cheese product that for two days each week leading up to...

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You could say that Master Baker Dean Chiotti knows baking. While this is a true statement, it is also a vast understatement. Baking is what his family has done for generations - nine generations to be exact."I love it," says 70-year-old Chiotti. "It's what we do," he adds with a shrug of modesty.   Dean's family dates back to 1687 in the Pie...

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Two of Dallas' most peripatetic chefs have reunited to form the culinary consulting team for the new Sfuzzi Pizzeria Romana and the soon-to-open Primo's in the Dallas Design District.   Both concepts have been purchased by Mehrdad Moayedi, president and CEO of Carrollton-based Centurion American Development Group. Moayedi's company recently...

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  WTI Magazine #56    2015 March, 20Author : Author      Translation by:   This year I will celebrate Easter with cassata, a delicious, tempting and colorful cake. Cassata is a typical dessert of the Sicilian pastry, in particular of Palermo. In the past it was enjoyed exclusively to celebrate Easter after the long period of Lent: a well-deserve...

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by Zach Melvin   A city famous for its pizza is making a name for itself with another Italian delicacy. At Gelato Giuliana, 15 employees produce between 1,500 and 2,000 pounds of gelato a day. The company sells to supermarkets, country clubs, restaurants and colleges from Maine to Delaware.   "This was quite accidental actually,...

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The term "Northern Italian" has long been more of a marketing tool rather than an accurate descriptor of a restaurant. It is term that is supposed to denote some level of sophistication, at least in regards to the typical Italian restaurant. At least that is how it has been used for much of the past thirty-five or forty years when "Northern Italian...

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by George Demopoulos   An Italian fast-casual chain is saying "ciao" to Cherry Creek in favor of a spot on Colorado Boulevard. Mici Handcrafted Italian will depart from its home of seven years at 3030 E. Second Ave. at the end of the year and reopen at 727 Colorado Blvd., the former home of Boulevard Burger & Tap across from Tr...

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Silvia Federica Boldetti è The Pastry Queen 2016. La pasticcera italiana ha vinto ieri sera a SIGEPil campionato mondiale femminile di pasticceria che si svolge a cadenza biennale. La pasticcera italiana (3522 punti) ha prevalso sulla giapponese Aki Tanimura (3.239) e al terzo posto si è classificata la franceseMarléene Bachellerie (3.096).  ...

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Lo chef ricercatore Luca Zanchetti è stato scelto ed ingaggiato dalla dirigenza dei locali "Girasole" di Philadelfia e Atlantic City come chef promotore di cultura enogastronomica, in questo anno 2013 dedicato proprio alla cultura italiana in USA. Nel corso dell'anno 2013, in tutti gli stati americani, i due paesi, Italia & Usa, come in una so...

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