Italian cuisine

For more than fifty years, Chef Tony continued to elevate the image of Italian cuisine in America

Think cucina italiana and you’ll immediately come up with pizza, pasta, tomato sauce, pesto, and gelato. Few foreigners would ever dream that another multi-regional Italian dish is trippa or tripe, inexpensive, often stewed in tomato sauce and topped with grated...

We just celebrated National Pasta Day and are still fresh off the carb high. What better time to consider the endless possibilities to enjoy in the coming year? Italy is practically synonymous with great food—and more especially, great pasta. Sure,...

Craving tortellini, piadina or gnocco fritto? There is no need to take a trip to Emilia Romagna in Italy, the Emilian tradition is served at Via Emilia 9 in Miami and Nonna Beppa in New York City. Two different names...

Sadly, Covid-19 is still blocking travel for pleasure from the United States to Italy (down 90% in 2020), but I can recommend three new books in English about Italian cuisine to whet your appetite and help you plan your next...

Pasquale’s approach to cuisine and the tremendous respect he has for natural ingredients can best be illustrated by his quip that the difference between being a chef in the USA and in Italy is that, “here in the USA we...

Next week, Nov 18-24, marks the fourth anniversary of the World Week of Italian Cuisine. Countries across the world will celebrate with dinners, panel discussions, and other activities that pay homage to the innovation, technology and tradition of Italian gastronomy....

Though conflicting stories obscure their origins, and many may claim to have invented them, aperitifs like Negroni, Aperol, Chinotto and Crodino are all extremely popular. They may be highly alcoholic, or barely so, they may be seasonal or not, but...