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“Everything tastes better when fried”: and how to disagree with this proverb, as old as Italy, that we all keep repeating when we talk about food. The smell, the crispy texture, the warm and velvety filling (when present) are an irresistible mix and everything takes on a different essence. Frittura is undoubtedly a landmark of Italian gastronomic c...

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Italian Christmas culinary traditions are deeply rooted in the country’s history and culture, offering a diverse array of regional specialties. From the Alps in the north to the Mediterranean islands in the south, each region has its own unique recipes and dishes that make the holiday season a time of joy, community, and, most importantly, exceptio...

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Miami has its pick of Italian restaurants. There’s the one that doubles as a supper club, the one from a very famous European chef, the one with impossible reservations and then the numerous local outposts of popular New York and L.A. spots—plus the myriad of neighborhood joints that preceded them all. And now, there’s MIKA, the one that specialize...

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A recent survey commissioned by Barilla has revealed notable generational differences among Americans in pasta preparation techniques. The study indicates that only 33% of Baby Boomers are aware of the importance of salting pasta water, compared to 56% of Generation Z and 51% of Millennials who incorporate this essential step into their cooking. It...

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For six years, Mangia Toscano has been a cornerstone of the Metuchen dining scene, offering traditional Tuscan fare devoid of the Italian-American eats that permeate many New Jersey restaurants. And now, co-owners and Florence, Italy, natives Alberto Buglione and Ivan Guarducci are taking their culinary prowess across Middlesex County. In February,...

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In a recent article published on Food Navigator, Oliver Morrison explored Italy’s ongoing struggle between preserving its world-renowned gastronomic heritage and embracing food-tech innovation. The article highlights a growing tension within the country’s agri-food sector, particularly in light of its government’s proposed ban on synthetic foods, i...

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It sounds like La Spiaggia Ristorante has a fan for life in Cal O’Brien. With reviews like his, it’s clear the restaurant will add more loyal customers like him. “My wife and I agree this is the best Italian food we’ve had outside of Italy,” O’Brien said. “It’s on par with anything we ate in Venice.” O’Brien, a longtime Harborite, has been to La Sp...

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Russo’s New York Pizzeria, the authentic New York-style Italian kitchen, expands with a new location at 4537 S Power Rd #101, Mesa, AZ 85212, bringing classic Italian flavors to the community. The new location serves giant pizza by the slice alongside Chef Russo’s family recipes, including fresh homemade lasagna, baked ziti, fettuccine Alfredo, spa...

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Nearly 30% of Long Island’s population is Italian-American — and there’s a good chance all of them know Uncle Giuseppe’s Marketplace. Uncle Giuseppe’s has been a staple specialty grocer on Long Island since 1998 and, over the past 25-plus years, has opened 11 stores in the greater New York and New Jersey areas with a 12th reportedly slated to open...

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Peter Cancro was just 17 when he pulled off a deal that would shape his destiny. In 1975, with a $125,000 loan from his football coach, the high school senior bought Mike's Subs, a Point Pleasant, New Jersey sandwich shop where he had worked since he was 14. At the time, Cancro wasn't even old enough to legally operate the deli slicer. Fast forward...

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