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Little Nonna's was barely three nights old when chef and co-owner Marcie Turney - her kitchen crew already digging deep into their "gravy pot" - realized just how deceptive her challenge was.   The adorable little storefront space, trimmed with an old-time striped awning and lace curtains, certainly looks manageable enough, the open kitchen...

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"Everyone come to the table and eat" is a favorite expression of renowned Italian cooking star Lidia Bastianich. Fairway Group Holdings Corp. ("Fairway") (Nasdaq:FWM), the parent company of Fairway Market, is inviting everyone to come to the table at the Stamford Fairway (699 Canal Street) on Saturday, December 14, 2013 and at the Nanuet Fairway (7...

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By Riccardo Chioni Per la settima edizione della Giornata Mondiale delle Cucine italiane centinaia di cuochi in tutto il mondo ieri hanno fatto chiarezza sulla ricetta di uno dei piatti più semplici e gustosi della nostra tavola: gli spaghetti al pomodoro e basilico, per proteggere il Made in Italy. Nell'auditorium del International Culinary Cent...

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Calabria is at the toe of the boot, the extreme south of Italy – lapped by the crystal blue Ionian and Tyrrhenian Seas and separated from Sicily by the Strait of Messina. The warm climate, the beautiful colors of the sea, rocky coasts that alternate with sandy beaches, the classic flavors of local foods and the vestiges of its ancient origins make...

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I praise the recent European Union's decision to grant piadina Protected Geographic Indication status (IGP in Italian or PGI in English) to safeguard it from poor quality imitations and fakes.   I am a native of Emilia-Romagna and therefore I may be a bit biased, but I think piadina is one of the most delectable dishes (yes, not just a snack...

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by Greg Cox   Gocciolina – Italian for "droplet," the word is undeniably a quirky name for a restaurant. Ask owner/chef Aaron Benjamin if it refers to the restaurant's small but excellent selection of Italian wines, and he responds, "You could say that, but mainly I just like the sound of the word."   It does have a catchy musical sou...

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In the beginning, Brigantessa was going to be all about pizza. Of course. What new moneymaking restaurant ambition in Philly these days does not begin with a wood-fired oven and a peel-ful of molten mozzarella dreams?   And given chef Joe Cicala's stellar track record at Le Virtù, it's worth paying attention to what emerges from the flaming...

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by Kelly-Jane Cotter   Back in the day, you couldn't drive two blocks in any town in New Jersey without hitting a decent Italian place. Not just pizzerias, but actual Italian restaurants. Family-owned, unpretentious Jersey-Italian restaurants that took pride in recipes handed down from Nonna and Pop.   And, yeah, they still exist...

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Il Ministero delle Politiche Agricole Alimentari e Forestali e quello dello Sviluppo Economico hanno lanciato un marchio unitario che certifica i prodotti agroalimentari italiani di qualità distribuiti all'estero. Il logo riporta le parole "The Extraordinary Italian Taste" sullo sfondo di un tricolore italiano con tre onde che richiamano il concett...

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by Greyceli Marin   Doral isn't the first place that comes to mind when picturing a cutting-edge dining scene, but the area's newest restaurant La Ruota seeks to change that by providing a modern ambiance in a neighborhood setting.   La Ruota's menu offers a variety of authentic Italian dishes, special dining rooms for groups and a la...

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