NEWS FROM : Food & Wine  

When you grab a slice of pizza at DiNardi's, you're tapping into a long-standing family tradition of Italian culinary magic. Ciro DiNardi Sr., hailing from Naples, Italy, and later New York City, helps Ciro DiNardi Jr., owner of the newly opened pizzeria in Spokane's Logan Neighborhood, as chef in the kitchen, sharing recipes his grandparents passe...

Starbucks’ latest outpost of high-end Italian bakery Princi is opening this summer in Denny Triangle, at 2118 Westlake Ave, just south of Whole Foods. The first U.S. outpost of Princi debuted last November inside the Starbucks Reserve Roastery and Tasting Room on Capitol Hill, at which point the coffee giant suggested standalone versions of the Mil...

Portland’s incoming Italian place is pretty different from others that opened this season: It has no dining room, no cart, no pasta or amaro, not even a garlic knot. Nella Panzanella is all about Italy’s bread-based salad, only available for delivery. The company, a brainchild of husband-wife team Jasper Smith (Bar Casa Vale) and Ella McCallion, wi...

It's called Maui Pasta, but there is nothing remotely Hawaiian on the menu of this new Italian restaurant in Scottsdale. However, chef/owner Patricia Inman and her friend and general manager, Debra Lynch, exude the spirit of “Aloha. They moved to Scottsdale from Hawaii last August after the original Maui Pasta closed due to an electrical fire.   Lo...

Today on Fresh Living Marco Stevanoni, Executive Chef and Sommelier of his own restaurant VENETO Ristorante Italiano, joined the hosts to share his story. Marco Stevanoni is an Italian citizen, born and raised in Verona, Italy, who came to Utah on a cross-country ski scholarship with the University of Utah. Today, his focus is on sharing his Italia...

Mamma mia! Utah can’t seem to get enough of the Mirenda family and their Sicilian cooking. Francesco and Giuseppe, the father-son duo behind the popular eateries Sicilia Mia and Antica Sicilia, have opened a third in Sugar House, called Dolce Sicilia (with a fourth planned for downtown Salt Lake City later this year). The name of the newest spot...

One thousand feet above Washington's Columbia Valley, the highest reaches of dusty Snipes Mountain lie beneath river stones, vineyards staked incongrously in a mix of arid earth and the water-rounded rocks of gemlike beauty and crayon-color variation that winegrowers here call cobblestones. Less than than seven inches of rain fall on them every yea...

Chef and restaurateur Brian Clevenger has a fondness for Seattle's Eastlake neighborhood. It's the first place he lived when he moved to the city and is now home to his newest restaurant. Le Messe, Italian for harvest, stays true to what Clevenger does best — simple, good food. The menu features an assortment of house extruded pastas, fresh vegetab...

In an age when even sit-down restaurant food is manufactured on automated assembly lines, at least one restaurant remains committed to carrying on its food traditions. House recipe tomato sauce simmered for six hours and hand-tossed pizza dough made fresh daily and baked on a brick hearth are hallmarks of Casa Mia’s fine craft. In business since 19...

Five years ago this month, Arancino at The Kāhala opened adjacent to the hotel valet. It created a buzz with its fine-dining vibe, a prix fixe menu starting at $85 (and taking hours to finish), a sommelier-created wine list and a dress code that required men to wear shoes. While much has remained—the wine list is still impeccable and much of the dr...

Tony n’ Tina’s Wedding has found the perfect venue with the announcement that the production is opening in Buca di Beppo inside Bally's - Las Vegas starting Friday, 15 June. This joining together of two renowned brands means the production will continue to bring lighthearted entertainment to Las Vegas, and this time the wedding will be catered with...

I happily dug into a twirl of spaghetti draped in a velvety egg sauce with Parmesan and chased it with a long tangle of tagliatelle slick with pesto. Even more happily, I devoured the puffy clouds of potato gnocchi in a clingy marinara. I’ve got a new favorite find for pasta, pizza and other Italian classics. Give it a few weeks, but get yourself t...