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Acadia Realty Trust and Washington Square Partners, co-developers of City Point, announced that Fortina, the brainchild of chef Christian Petroni, has signed a 15-year, 4,612-s/f lease to bring "straight forward Italian food" to the 1.8 million-square-foot destination in Downtown Brooklyn. Slated to open in the Fall of 2016, Fortina will be ho...

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Designer Vincent Celano has just completed the design of Racanelli New York Italian, a casual yet modern restaurant.   The restaurant, which opened in December, pays homage to the Racanelli family and their original Pizza and Brew restaurant, which has been around for 40 years. The space blends modern and rustic elements, with wood beams, me...

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By Irina Dvalidze Who doesn't love Italian food? American adaptations of Italian classics have taken on a flair of their own over the years, and along with the flair came the calories.   Rocco DiSpirito authored the New York Times best-seller Now Eat This! Italian in which he adresses that caloric problem, creating all the best Italian dish...

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In 2005, sisters Carla and Christine Pallotta opened Nebo, an Italian restaurant on the edge of the North End. The menu was inspired by food their mother cooked when they were growing up. The space looked modern, but its heart was at least in part old school. A group of regulars, Italian guys of a certain age, used to come in for spicy bowls of tri...

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by Emma Jacobs   One of Philadelphia's most distinctive places will see a change behind the scenes on Jan. 1. Control of the Italian Market's iconic fruit and vegetable stands will move from the city to the neighborhood merchant association. "Everybody eats," observed Leo Pracopio, who has worked at Hollywood Meat Market since 1983. &n...

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Oltre 600 forme di Parmigiano Reggiano sono state aperte contemporaneamente in altrettanti punti vendita (dagli Usa alla Gran Bretagna, al Canada) della catena Whole Foods, che ha dedicato al "re" dei formaggi l'edizione 2014 dell'evento "Crack Heard Around the World".   Il via alla spettacolare manifestazione è stato lanciato dal punto vend...

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"Parmisan", "parmisao", "regianito", "pamesello". Comunque lo si pronunci, il richiamo al parmigiano reggiano, il formaggio Dop italiano più amato (e copiato) a livello internazionale, è evidente.   In questa fiera agroalimentare a New York, il Fancy Food, (cibo raffinato), di storpiature sul Parmigiano se ne vedono molte. Evocare la denomin...

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"My entire upbringing is based in Italian-American food," says chef Tony Quartaro. "My grandma is a major inspiration for me, and there are pictures of me when I was 8 years old making gnocchi with my dad." Quartaro is poised to bring that traditional Italian family cooking — with a few twists — to Chicago's dining scene when Formento's opens in Ja...

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  Anyone who travels will most likely agree that the best restaurants are those that are known mainly by local residents. These small eateries where the owner is often the chef survive on reputation so the food is prepared with personal passion. The Aurora Area Convention and Visitors Bureau is trying to discover these best-kept secrets by ho...

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by Lisa Backus As he stirred the steaming pot of soffritto, boiled veal hearts in a tasty sauce, Sunday afternoon, Rich Angelillo understood that he was helping younger generations to understand the vibrancy of his roots in Italy. "This is our Italian heritage," he said as he pointed to the sign on the Sons of Italy hall that read they had been i...

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