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The Order Sons of Italy in America, Dan DiMucci Lodge, Martinsburg/Hagerstown, recently presented a check to the St. Leo's Catholic Church food pantry. The O.S.I.A. is extremely proud to celebrate its rich Italian heritage. If you are of Italian heritage and would like to meet with fellow Italians, contact the O.S.I.A. The local lodge meets the las...

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Sotto Mare feels like it's been around for a lot longer than seven years. The North Beach seafood eatery is covered wall-to-wall in what seems a lifetime of family photos, large fish replicas, and wooden ship models.   The granite bar stretches to the end of the narrow restaurant, and from behind it waitresses clip orders to a metal clothesl...

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Have you ever dreamt about getting locked in into our store for a night? Your dream is about to come true! On December 7th Eataly will open its doors from 10PM to 1AM for a night celebratingTutte le Cose Belle Italiane(All the Beautiful Italian Things) from food and wine to music. The renowned Teatro Regio Orchestra and Chorus from Torino, conduct...

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By Roberta Sabban   If Addison Mizner wandered through Via Mizner today, he would feel right at home. The warren of boutiques, restaurants and apartments built in the early 1920s are very much as he left them.   Although the historic complex has been gently modernized over the decades, his basic designs and original concepts are still...

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di Camilla Pisani   Dall'università della Calabria arriva una tecnica innovativa per solidificare l'olio di oliva, tramite un processo che si chiama di organogelazione. In questo modo l'olio si potrà spalmare come il burro e arriverà presto sul mercato, a partire dai fast food. Gel Oil è frutto di una rivoluzionaria scoperta nel campo dell'i...

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by Kara Baskin In the shadows of the Seaport's old Anthony's Pier 4, waiters glide through a sunlit dining room carrying trays of pizza and goblets of wine. In one corner, chef Jasper White sips water; in another, chef Michael Schlow chats up friends.   At the center of it all is celebrity chef Mario Batali, toting platters of salami like a...

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by Judi Gallagher   I can remember when Mama Leone's was housed in little white building on Tamiami Trail in Nokomis. The service was friendly, but more than anything we loved the real-deal veal parmesan overflowing on the plate and a large cheese pizza (ordered well-done and served perfectly browned). It was the saltiness of the cheese on t...

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by Chad Walsh   After graduating from USC business school, managing Cafe Nell for a year-and-a-half and managing operations at ChefStable for another two-and-a-half more, Kevin Chambers knew it was time to strike out on his own and run his own place.   Last week, that plan became reality when he officially opened the doors to Marmo De...

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by Jennifer L. Manfrin The Italian BMT combines salami, ham and pepperoni complete with customers' favorite toppings. The classic combination has made it a top-seller for years, and it was one of the first sub sandwiches offered at Subway, said manager Gina Shearn. "People like that Italian meat combo. It's really great topped with Italian dr...

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By Pamela Silvestri   Restaurateur Nick Colangelo of NicAngelo's Family Style Italian in Richmond Valley hopes Winter Storm Jonas just blows out to sea. "Saturday night is my best night," said Colangelo, adding, "Hey, Saturday night iseveryone's best night."   Actually since NicAngelo's quiet opening in November, weekends turn up...

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