Editor in Chief: Giampaolo Pioli | English Editor: Grace Russo Bullaro
From your Manhattan home, savoring a chocolate cantuccio will transport you back to sunny Italy
Read moreSold all over the Northeast and Eastern seaboard
Read more"Rich in tradition and imbued with innovation, a hidden gem for the most passionate oenophiles"
Read moreThe "absurd" decision risks causing billions of euros of damage to the sector
Read moreThe Greenwich Village location will include a deli counter with takeaway selections and a wine bar-restaurant-deli
Read moreWhether in oil, tartufata, frittata or any other dish, aroma or flavor does not guarantee the presence of a truffle
Read moreOnce it caught on outside Italy, the battle to control it, and the competition to produce it, became fierce
Read moreThe touted benefits of the treat that people crave may have just vanished
Read moreFrench President Emmanuel Macron has praised it as “250 grams of magic and perfection”; millions of people enjoy the crunchy crust that hides a soft and tender heart, several times a day. And today, November 30, UNESCO has agreed with...
Read moreWhen and where was torrone first created? No one knows for certain. Some connoisseurs say Persia; others Arabia; and still others China. A clue lies in its list of ingredients, which is short and sweet: almonds, honey, sugar and egg...
Read moreContrary to what proud Americans will tell you, pizza was not born in Chicago or New York; it was born in Naples, in the region of Campania. And while Wolfgang Puck thought to invigorate and “globalize” it in the 80’s...
Read moreIn April and again early this month La Voce di New York published stories about Giovanni Ferrero’s immense wealth, but nothing about how he achieved such success. Ferrero’s story begins in 1942 when Pietro (1898-1949) Giovanni’s grandfather, opened a bakery in...
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