Covid-19 and the anti-racism protests that followed and that also led to looting, have devastated the restaurant business in New York. How many will survive? We talked about this with Rosario Procino (Ribalta), Vittorio Assaf (Serafina), Aldo Bozzi (Mezzaluna) e...
Read moreOn a quiet residential street of Williamsburg, Brooklyn, Bamonte’s Italian restaurant celebrates 118 years and four generations of seamless family transition. Bamonte’s phone rings non-stop. Most Friday afternoons, the restaurant refuses reservations for the weekend. Its 25 tables are filled,...
Read moreItalian Americans, their adaptation of Italian dishes and their tastes are judged as being impure in a patronizing and condescending manner… But this mythical Italian-ness, put on a pedestal as an ideal to which all other criteria must come second,...
Read moreThough 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...
Read more“I would like to tell Italian chefs in America never to compromise tradition to please the American palate. Rather, it is necessary to divulge information on traditional Italian cuisine," says Sandro.
Read moreThe eatery’s menu includes around 20 panzerotti, from the “Classico” with tomato and mozzarella to a more sophisticated “TruffleHamShrooms” with mozzarella, truffle oil, cooked ham, and champignon mushrooms. Also featured on the menu are rotating specials, salads, and desserts –...
Read moreFrom when it was established in 2000, Monini USA has reached remarkable objectives, such as having expanded distribution -- something no longer limited to the food service industry. However, exporting Italian oil to America also means confronting challenges and difficulties,...
Read more"Nei nostri eventi cerchiamo di mantenere sempre alto il nostro standard che ci vuole rappresentanti dell’italianità e del Made in Italy" ci racconta Chiara, che di New York dice: "Non mi aspettavo che fosse una città per single, dove costruire...
Read moreQuello americano è "un mercato pronto, con un consumatore che sta cambiando ed è molto attento alla qualità del cibo che mette nel piatto", ci spiega Carlo Dall'Ava, che dal 2005 ha assunto totalmente le redini della DOK Dall'Ava: "Negli...
Read moreVNY Media La Voce di New York © 2016 / 2023 — La testata fruisce dei contributi diretti editoria d.lgs. 70/2017
Main Office: 230 Park Avenue, 21floor, New York, NY 10169 | Editorial Office/Redazione: UN Secretariat Building, International Press Corps S-301, New York, NY 10017
VNY Media La Voce di New York © 2016 / 2023
La testata fruisce dei contributi diretti editoria d.lgs. 70/2017
Main Office: 230 Park Avenue, 21floor, New York, NY 10169 | Editorial Office/Redazione: UN Secretariat Building, International Press Corps S-301, New York, NY 10017