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It's all in the water, they say. Transplants from up north argue there's something about New York's "champagne of drinking water" — unfiltered and calcium-rich — that adds a chewy bite to the world-famous bagels, bread, pastries and pizza. Frank Rose is one of those water purists. A New Jersey native, Rose opened Frankie's Italian Deli in April nea...

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There’s a very interesting book called “Flavor and Soul: Italian America at Its African American Edge”, which tells very well about an important aspect of the Italian American experience.  The relationship between the Italian Americans and the African Americans reveals more than one could think, about how the Italian Americans integrated into the A...

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The digital Dictionary of Italian PDO and PGI products, edited by Treccani Gusto in cooperation with Qualivita Foundation, is now online. Its release was announced last January, when the Year of Italian Food in the World began. This is the first digital dictionary of encyclopedic nature on the agricultural, food, and wine heritage of Italy, with a...

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As migrant children were recently being separated from their parents at the U.S.-Mexico border, Lidia Bastianich’s own refugee story has an eerily familiar ring. The accomplished Italian chef and restaurateur takes a break from award-winning cookbooks to unpack her own immigrant story in the just-released “My American Dream: A Life of Love, Family,...

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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...

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Numero 28 is proud to announce its collaboration with the famous Sardininian chef Matteo Piu. The family-owned restaurant chain, operated by the Biamonte family, has several locations in New York, including the West Village, the East Village, the Upper West Side, the Upper East Side, Brooklyn, Queens and Austin TX, highly frequented by various cele...

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According to general manager Patrick Cunningham, there's a man who has a standing reservation at Russo's out in Peninsula in Summit County for every Saturday night at 7:30 p.m. until the day he dies. This may be an extreme case of FOMO (fear of missing out) on the part of that eager eater, or a cautionary tale to compel you to make that call right...

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One potato, two potato .... If there’s one thing Americans love to eat on the Fourth of July weekend, it’s potato salad. Just ask Vince and Joe Vitale. Back in 1996, only days before the holiday and before Vince and Joe’s became Vince & Joe’s Gourmet Market, the brothers ran out of everyone’s favorite summer salad, throwing customers into a tizzy. ...

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San Diego’s highly anticipated Little Italy Food Hall makes its debut inside the Piazza della Famiglia on Thursday, July 12, at 3 p.m. San Diego-based hospitality group Grain & Grit Collective — an extension of Sweet 100 that helped develop and expand local brands including Carnitas’ Snack Shack and Broken Yolk Café — gathered a collection of six r...

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In the local foodie scene, many Central Jersey restaurateurs know me as the girl that will gobble anything up. However, I have a truly shocking secret to confess, one that is frequently followed by doubt and dismay.  I don’t like cheese. No, not all cheese – I’ll say yes to a nibble of Pecorino and I’m even happy with some Parmigiano-Reggiano sprin...

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