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by Lianna Fabrizio   Joyous occasions around the dinner table served with authentic Italian dishes - recipes for which were passed down three generations - are what Elisa Pignato holds close to her heart. After a lifetime of cooking traditional Italian dishes like spaghetti with white clam sauce, chicken cacciatore, and pasta fagioli by memo...

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Every year, S. Pellegrino releases a list of what they believe are the world's 50 best restaurants. While some chefs, under the condition of anonymity, will tell you it is a popularity contest driven by restaurant PR teams, the list as a whole can still serve as a good guide, especially when used in conjunction with other restaurant ranking systems...

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A Bronx pasta legend whose meticulously handcrafted ravioli fed families for 80 years has died. Mario Borgatti, who owned the iconic Borgatti's Ravioli and Egg Noodles, passed away Oct. 8 at Calvary Hospital in the Bronx, his family said. He was 97.   "He always said his success was the joy he gave to families who bought his pasta," said hi...

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by Providence Cicero   When Travis Rosenthal took over the Italian restaurant Panevino on Broadway, he might have renamed it Tarantella, continuing the dance theme he established with his Spanish restaurant Tango and his rum bar, Rumba. Instead he chose Corretto, after the booze-bolstered shot of espresso that Italians call caffé corretto —...

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by Tonya Russo Hamilton   Bill and Carol Sansone started LivingItalian in 2012, intent on sharing their years of experience living, working, and traveling independently throughout Italy.   Almost 40 years ago, they decided to explore the regional cultures, traditions, food and history of southern Italy where all of their grandparents...

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by Michael Klein   Last fall, Mike Giammarino had planned to move his Gennaro's Tomato Pie from 1429 Jackson St. to a new spot across from the Singing Fountain on Passyunk Square. He'd use the old place for delivery. But then his customers squawked, and he got to thinking: Why fix what ain't broke? Gennaro's and its thin-crust pies...

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  WTI Magazine #62    2015 June, 12Author : Jacqueline Gowe      Translation by:   Italian in the Kitchen Camp was born of a desire to combine my two passions; healthy cooking and the Italian language. It is inspired by my love of Italian cuisine, culture and also the Italian way of seeing the world with a love for cultivating beauty, intelligen...

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by Carla Torres   Last April, pasta-loving locals and Lincoln Road obsessed tourists were saddened to find that TiramesU, the long-standing (17 years to be exact) Italian joint was shutting its doors practically overnight.   Now, after a year of not serving al dente pappardelle Bolognese, however, TiramesU has announced it will reopen...

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  WTI Magazine #70    2015 October, 16Author : Paola Lovisetti Scamihorn      Translation by:   An autumn delight with an irresistibly intense flavor of chestnuts and chocolate. These tasty truffels are prepared with boiled chestnuts, melted chocolate and Maraschino liqueur, then dusted with a layer of cocoa powder. The preparation is simple and...

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Il piano Made in Italy va. La strategia per la promozione della qualità agroalimentare italiana negli Stati Uniti nell'ultima parte di quest'anno (anche con un video realizzato appositamente da Silvio Muccino) sta, infatti, registrando un incremento del 40% delle vendite di prodotti italiani autentici e l'inserimento di oltre 120 nuovi fornitori e...

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