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Luca Cesari got his first taste for pasta as a child in the 1970s in his native Bologna when his grandmother lovingly served him two Italian specialties: tagliatelle alla bolognese and tortellini. Now, in adulthood, the food historian and writer has chronicled how a wide array of pasta dishes made the Italian food staple so influential around the w...

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Italian-American chef Giada De Laurentiis received her culinary training from Le Cordon Bleu in Paris, and she has been starring in cooking shows, authoring cookbooks, winning Emmys, and opening restaurants ever since. America trusts her when it comes to all things Italian — she was born in Rome, after all (via Food Network). And naturally, the bub...

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Let's take a ride in the way-back machine. We're headed to Borneo. The year is 2000. A bunch of bandana-wearing Americans are gathered around a table wondering what's for dinner. The answer arrives in the form of squiggly wiggly live grubs. That was the first-ever food challenge on the first season of "Survivor." Based on the reactions of the conte...

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Cartellate, also known in their dialectal version as cartiddhate, are typical Apulian Christmas sweets that can be tasted all year round, especially during Christmas. They are more typical of the Bari area but can be found as far as Salento. In Salento, these sweets are prepared together with another typical Christmas delicacy, the purceddhuzzi. Th...

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San Antonio pasta haven Albi's Vite Italian Kitchen will expand its footprint with a second location near Leon Springs, MySA reports. Owner Albi Zogaj told the news site his team is aiming for a grand opening by the end of this month. The original Albi’s, located at 4979 NW Loop 410 near Leon Valley, opened amid the COVID-19 pandemic, slinging scra...

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By all means, go to L’Antica Pizzeria da Michele and try the margherita ($20). Located at the corner of Greenwich Avenue at 2 Bank Street in the West Village, da Michele is an offshoot of a venerable Naples pizza parlor founded in 1870 (the same destination featured in Elizabeth Gilbert’s Eat Pray Love). The pizza that sat before me in our newly op...

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Violante's is bringing the beef to Nutley's Culinary Renaissance - the famed Bloomfield Ave. Meat Market is moving into the former Vitiello's Bakery space on Franklin Ave.  When Vitiello's retired, many interested in the local food scene wondered what could possible fill the void after the final baguette was sold. The rumor that Montclair's Rabble...

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Fast food has vastly different meanings depending on where you are in the world. Here in the United States, we've basically built our modern culture around two things: the automobile and the fast food restaurant. Establishments like McDonald's, Kentucky Fried Chicken, and In-and-Out Burger, despite humble beginnings as small operations, have define...

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Executive chef Tom Dyrness, fittingly, puts the growth of Mama Ricotta’s into increments of lasagna pans. He recalls, in 2009, “We used to do 8-12 pans a week.” Now, a typical week sees 24-28 pans come through the pass and into the dining room or boxed up for takeout. Over its 30 years, Mama Ricotta’s Italian Restaurant at 601 S. Kings Drive has pr...

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Italy is remarkably small when you consider just how many shapes of pasta thrive within it. At roughly 75% the size of California, the country contains dozens of regional dialects and indigenous languages, several millennia of art and architecture, and a staggering number of regional food traditions, some of which you’ll only find in a single villa...

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