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Our story begins in the second half of the 19th century with Luigi Morgante, a cured meat merchant selling his products in the markets of Upper Friuli. Later, Cesare opened a butcher shop in Tarcento, and his son Olvino began producing cured meats and aging prosciutto. Skilled in commerce, he became a supplier for Wagon Lits—one could say that the...

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Arrosticini (also known as rustelle or arrustelle in the local dialects) are a typical dish from Abruzzo. They consist of skewers made from small cubes of lamb meat, 1-2 cm on each side, seasoned with a pinch of salt and grilled over an open flame on a rustellara, a special long and narrow grill designed to cook them over the fire while preserving...

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Testa Rossa aims to be “fun with a vibe” as they create Italian American dishes served up in a space that was once a diner. Chef Merick Devine joins us in the PHL17 Kitchen to show us some of their signature dishes and tell us all about this new restaurant. “We are still rooted in our Italian technique, we’re still making all our pasta, we still ma...

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The era of the “no substitutions or modifications” menu might just be over, at least for one chef who has been in the industry for almost two decades. Zach Pollack, previously a chef at Sotto and more recently chef-owner of Alimento and Cosa Buona (both have since closed), is nearing his next act with Cosetta, a California-inflected Italian restaur...

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Radici Italian Chophouse, Bluffton’s newest addition to the dining scene, is officially set to open on Thursday, March 27. The new restaurant takes over the location of the beloved Pour Richard’s, a local institution that announced its sale in November. The Radici team, a staff of seasoned culinary professionals with backgrounds in Michelin-star es...

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You might think physicists only ask the big questions. We mostly hear about the physics of the cosmic and the miniscule, the shape of our universe and the nature of the particles that fill it. But physicists, of course, have ordinary lives outside of the laboratory, and sometimes their way of questioning the universe spills over to their daily hab...

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The Sarasota Film Festival has announced the full slate of programming for its 2025 film festival, which takes place April 4-13. This year’s lineup includes 37 feature films, four world premieres, 10 Florida premieres and 41 short films. The festival opens April 4 with Marcella, the story of renowned chef Marcella Hazan, who changed the way we cook...

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Samario's restaurant, specializing in pizza and cheesesteaks and serving many other items, opened Feb. 26 in downtown Honesdale. The family-owned business, with its flagship restaurant in Scranton and another restaurant in Tunkhannock, has been looking to come to Honesdale for several years. The Italian bistro is located at 627 Main St., the former...

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Many travelers from the United States are often shocked when they arrive in Italy and are met with food options such as pasta, bread, cheese, wine, and pizza. Although this might seem like a daunting diet, Italian food and ingredients often have a very different effect than if one were to eat this diet in the United States. Why is there such a diff...

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Yearly traditions come in all shapes and forms, but for my family, there’s one we look forward to the most. The day on the calendar we all get amped for is when we fill jars. What are we filling the jars with? Gravy of course … or tomato sauce for the non-Italian readers. The all-day event has developed all sorts of names over the years. Some call...

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