NEWS FROM : Food & Wine  

Before it was hip and trendy in the Meatpacking District, Sergio and Violetta Bitici, became pioneers and opened the now legendary Macelleria. Macelleria means "butcher shop" in Italian and to be completely honest, this is where you can find some of the best steaks on the planet.   Sergio Bitici is one of New York City's premiere restaurante...

Barilla, the Italian-American pasta company, whose CEO made headlines last fall for saying he would never feature a gay family in his advertisements, has just opened their first restaurant, called Academia Barilla, in Midtown Manhattan. According to The Wall Street Journal, Barilla has been making pasta for 138 years, but this is the company's fir...

The wait is over in Spring. - Russo's New York Pizzeria has arrived. Now, more of the Houston area's raving Russo's fans can savor the tastes, aromas and unmistakable ambiance of an authentic New York-style pizzeria.   The well-known fast casual Italian restaurant that brings to life old-world charm and hospitality recently opened just south...

Vinitaly International joined wine trade and press professionals this week in New York for the Italian Trade Commission's VINO 2015 Italian Wine Week & Convention, a series of seminars and tastings celebrating the wines of southern Italy.   "Vino is back!" announced ITC's Trade Commissioner Pier Paolo Celeste, referring to both the growi...

By Loraine Stupakoff   After completing culinary school in the Peidmont region of north Italy, Antonio Morichini started his career in a restaurant in the seaside town of Chiavari in Liguria (northern Italy), the Lord Nelson Pub. There, he worked with the freshest fish and the traditional food of that region.   Antonio returned to his...

Some nights, New York seems like one giant Italian restaurant, with an infinite strand of pasta connecting everything and everybody. It's hard to get that vision out of your head if you spend a night at the just-opening Mamma Guidara's, the red sauce spot that's taking over every Sunday evening at the Nomad Bar in the Gramercy Park neighborhoo...

Maria Scuteri prepared 72 pounds of pasta Saturday for the 34th Italian-American festival, despite an afternoon rainstorm. "I was surprised by how busy it got," Scuteri said, eyes wide, as she helped prepare sauce for another busy day.   Scuteri, of Watkins Glen, was working with her family at Scuteri's Cannoli Connection with around 20 oth...

by Emily Frost   The West Village-based Italian restaurant and bakery Risotteria, which describes itself as a "gluten-free heaven," is opening a new outpost on Amsterdam Avenue this spring, the owner said.   The new restaurant is under construction on Amsterdam Avenue at West 78th Street, taking the space of Westway Food Market, the c...

by Christina Izzo   The adage "Rome wasn't built in a day" has soothed the worried brows of empire builders for centuries—but not the crew behind Major Food Group. Patience might've worked for those Romans, but in its breathless, rapid-fire expansion—eight restaurants in six years—the Italian-American food juggernaut has tapped more readily...

Chefs use all sorts of inspiration for dishes. It might be something as simple as an ingredient they want to feature, or a painting that prompts a new style of presentation. For a new dessert at Leuca, the brand-new Italian restaurant in Brooklyn's William Vale hotel, chefs Andrew Carmellini and Jason Casey went with something a little more concept...

L'ENIT di New York ha ospitato la presentazione dell'offerta SINA Fine Italian Hotels ad operatori turistici, agenti di viaggio e giornalisti, rappresentanti delle più conosciute e stimate organizzazioni dell'industria turistica Americana come Virtuoso, American Express Traveler, MAPTA, Valerie Wilson Travel, Liberty Travel e dei Media che, anche n...

by Tom Greaney   Alidoro, on Sullivan Street in New York, is a place famed for rude service as much as it is for Italian sandwiches. On my first visit I walked in, it was unusually empty; I stepped up to the counter, stood there for 5 minutes until the grumpy sandwich man casually walked over to me and muttered "No bread."   Other tim...