Italian cuisine

Inaugurata nel 2012, quarto posto sul portale Tripadvisor, Pisillo è una gettonatissima paninoteca di appena 55 metri quadri a Nassau Street, a pochi passi dal 9/11 Memorial. La clientela è variegata, ma un affezionato spicca tra gli altri: il sindaco Bill...

Made in Italy food was the protagonist of the Summer Fancy Food Show in New York with more than 300 producers gathered inside the Italian pavilion and dozens of other products distributed throughout other areas of the fair. The Italian...

Read our full coverage of the show. Leggi il nostro reportage della fiera.

The Inserra Chair in Italian and Italian American Studies organized a meeting at Montclair State University entitled “Sustainability and Biotechnologies,” with the participation of Andrea Illy, Chairman of illycaffè, and Daniele Balicco, journalist and author of essays on ecology and...

She is a real advocate for the fight against Italian sounding and expert in sustainable cooking. The Apulian private chef Antonella Ricco founded Cookita NYC, an NGO promoting healthy and high-quality food. But, she also likes the typical New York...

The food in Le Marche is outstanding. Even though most of the restaurants we frequent are modest and unassuming we've had so many stellar pasta dishes, and I always try to recreate them at home. Here are some of my...

Just opened in the Greenwich Village, Tfor is a new culinary experience created by owner Tommaso Roncari and chefs Stefano Crialesi and Riccardo Di Rocco, to bring together all Mediterranean flavors in one menu, specializing in raw fish.

Mentioned for the first time in a manuscript dated 1470, this treat from Italy receives a different take from different areas. Panettone survived through time and there are many legends around its origins. Today its popularity spread around the world...

Launched at Casa Italiana NYU, Art-Artusi is a hackaton aimed at improving the concept of traditional Italian cuisine by creating a digital platform where younger generations can access information about, and continue building upon, homemade cooking, reviving the genius of...

The Calandra Italian American Institute "worked up an appetite" for Fabio Parasecoli’s book "Al Dente: A History of Food in Italy" and his newest "Feasting Our Eyes: Food Films and Cultural Identity in the United States", to be released on...