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By John Cropley Capital Region restaurateur Angelo Mazzone is launching a seven-week, seven-restaurant journey through Italy, and his ancestral homeland is pitching in. Mazzone Hospitality on Thursday announced Angelo's Tour of Italy, during which each of the firm's restaurants will highlight a four-course prix-fixe menu featuring specialitie...

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Record storico per il valore delle esportazioni di prodotti agroalimentari italiani che nel 2016 ha raggiunto il massimo di sempre, arrivando a quota 38 miliardi di euro, grazie a una crescita del 3 per cento. È quanto emerge da una proiezione della Coldiretti sulla base delle dei dati Istat relativi al commercio estero nei primi nove mesi del 2016...

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by Amanda haury   LaScala's is an excellent choice for dinner and drinks in Philadelphia's historic district. Located at 615 Chestnut Street, at the corner of 7th and Chestnut, LaScala's is a Philadelphia based restaurant features Italian American home style cooking, and is a convenient option for business professionals, tourists visiting th...

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by Kate Abbey-Lambertz When Ariel Millan received a message at 5:40 a.m. Monday that his sous chef Mateo Burns was having a baby, he said okay and went back to sleep.   Several minutes later, the executive chef of Detroit's newest Italian restaurant woke up with a start and an expletive, sent a congratulatory text and headed into Ottava Via...

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We are a society fueled on pizza. It's confirmed science fact (and not at all something I made up) that 53.6 percent of all calories consumed in the United States are derived from some style of pizza, whether New York, Chicago, Boston, or the newer and more ambiguous California.   You're probably eating pizza right now. Look down. Do you hav...

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By Zachary Feldman   For decades, Italian cuisine in New York meant red sauce and lots of it. With the opening of Bamonte's in 1900 and Ferdinando's Focacceria four years later, tomato-heavy Neapolitan and Sicilian restaurants enjoyed a certain sustained verisimilitude, carrying the torch for their motherland while paving the way for other r...

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Actors, directors and producers love tossing around the most overused word in Hollywood, "organic," to describe how naturally a project progressed. Yet few people are less slickly Hollywood than chef Lidia Bastianich on the least Hollywood network, PBS. Her PBS special "Lidia Celebrates America: Holiday Tables and Traditions" Tuesday, Dec. 20 (che...

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Walking through Eataly, New York City's 50,000-square-foot homage to all things delizioso, is like dying and going to Italian foodie heaven.   You pass by cases groaning with formaggio, salumi, pasta, biscotti, cannoli, and gelati. You weave through crowded stalls selling wines, olive oils, aged balsamic vine- gars, spices, and even cookbook...

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Varuni-Napoli, the new Italian event in the pizza scene, opening in late December in Midtown, Atlanta, is looking for personnel for pastry-chef, bus, runners, waiters, cashier, receptionist and wine-bar tender. Requirements are: basic Italian (or an accent), over 18 years of age, affability of character (sociable) and good physical presence, modera...

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di Maurita Cardone   A trasferirsi a New York Antonio non ci aveva mai pensato. Voleva imparare l'inglese, sì, ma gli piaceva stare nella sua Calabria e lavorare nel ristorante di famiglia. Eppure oggi Antonio Mermolia, 30 anni, originario di Gioia Tauro, è uno dei giovani chef più promettenti nel panorama della ristorazione italiana a New Y...

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