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On this week’s Around Town spotlight, Roxanne Strouk takes us to the renowned Italian eatery Osteria Mozza in the heart of Georgetown. Roxanne speaks with acclaimed chef and owner Nancy Silverton, who shares the story behind bringing Mozza to the nation’s capital. As part of the restaurant’s unique concept, the space also features a beautifully cur...

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Spring is here and it’s time to bring it to our tables! I love comfort food all year round, not only in the colder months, and this week’s recipe is something I like to make when the sun starts shining high and I feel like something fresh, seasonal but as lovely and heartwarming as the hug from a friend…  Risi e Bisi — literally “rice and peas” in...

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Chappaqua foodies can now rejoice thanks to Basso by PXK, an Italian restaurant formerly known as Basso 56 on Lower King Street. The restaurant now features a new Culinary Director celebrated chef Peter X. Kelly, a James Beard Foundation nominee behind some of the county’s hottest restaurants including the much beloved but now shuttered X20 in Yonk...

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A new slice of San Francisco is landing in San Diego as acclaimed pizzaiolo Tony Gemignani brings his award-winning Slice House concept to Little Italy. The fast-casual pizzeria, known for its wide variety of handcrafted pizza styles, will officially open its first San Diego location on May 17.Slice House San Diego will offer a curated menu of Gemi...

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Before it was prime San Francisco tourist turf, Ghirardelli Square was pumping out chocolate for a gold-crazed city. In 1852, Italian immigrant Domingo Ghirardelli turned his failed mining dreams into something sweeter – starting with a little shop that grew into the massive brick chocolate factory we now know as SF’s favorite square. Here’s the st...

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A lot of pizza tips and tricks circulating the internet typically call for simple steps like using a butter brush to improve a frozen pizza's crust, or list just a few ingredients to create a more traditional pizza sauce from scratch. And these are terrific techniques for achieving something closer to a restaurant-quality pizza at home. But there's...

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In 2024, 58% of Italy’s pasta production was exported, amounting to more than 2.42 million tonnes, a 9.1% increase from the previous year, according to data from Unione Italiana Food, based on Istat figures. The total value of these exports reached €4.02 billion, marking a 4.8% year-on-year rise. In practical terms, this equates to around 80 millio...

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You likely know the name Marcella Hazan. Perhaps you’ve sampled recipes from the late Italian cook’s seven best-selling books, which are credited with teaching America how to prepare authentic, classic, and delicious Italian dishes. Her famously spare recipe for tomato sauce consists of one onion cut in half, canned tomatoes, a generous knob of but...

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In Mestre, Veneto, a three-day festival celebrates an all-Italian snack, a forerunner of street food, the ultimate snack, a symbol of a quick break that combines taste and simplicity: the tramezzino. The origin of the tramezzino is debated between Turin in Piedmont and Mestre. The festival celebrates both the tradition and innovation of this small...

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Pack your passport and your appetite—Eataly is landing at JFK. The beloved Italian food emporium is bringing its signature pastas, pastries and prosciutto to three terminals at New York’s busiest international airport later this year. That’s right: Terminals 4, 5 and 8 will each get their own slice of la dolce vita, marking Eataly’s first foray int...

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