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Have you ever heard of “struffoli?” They are deep fried morsels of dough that expand as they cook. Have you ever tasted “struffoli?” After they are fried they get bathed in warm honey and adorned with sprinkles and some orange zest. Got your mouth watering yet? Their texture is such that they are crunchy on the outside but tender on the inside. It...

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Recent food news has made much fanfare of the opening of Michelin-awarded chef Jose Andres’ new restaurant, Zaytinya, in Frisco’s The Star. Opening a little more quietly in early March was a fine-dining neighbor that comes from the same Turkish hospitality group, called “d.ream." Italian concept Da Mario and Zaytinya are the international company’s...

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Judd Grisanti will open an East Memphis location of Ronnie Grisanti's Italian Restaurant within the next couple of months, taking over the spot at Regalia where Heritage Tavern and Kitchen closed Wednesday. "We're going to keep the one in Collierville too," Grisanti said. "I still have a lease there."  The spot at 6150 Poplar was for years Mikasa J...

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The chicken Caesar salad pizza is topped with romaine lettuce, Parmesan cheese and Caesar dressing. There are very few menu items New Jersey transplants Shari and Tony Agostino won’t put on a pizza. The pizza restaurant veterans are loading up pizzas at Agostino’s, their new restaurant, with tortellini, barbecue chicken, penne pasta and, yes, taco...

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From the outside, it's a typical warehouse. But on the inside, you'll find some of the best ingredients from Italy to ever hit your tongue. "Kinda a hidden gem. A lot of people don't realize this premier Italian food specialty business is here in the heart of The Grove in St. Louis," said Vince Di Piazza. D'Italia Fine Italian Imports owner has tes...

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Unassuming and seemingly quiet from its facade, Rosemarie Bakery might surprise bread and cookie consumers of the borough. This bustling behind-closed-doors Port Richmond operation turns out Kaiser rolls, artisan Italian loaves, three-footers, heroes and cookies -- by the thousands. To grasp the scale here, 50,000 pounds of flour is pumped from a t...

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Fifty years is an anniversary that almost did not happen for The Sausage Factory. "Recently the restaurant came on hard times," said owner Mario Azzolino. The restaurant in San Francisco's Castro District opened in 1968, on the site of an old sausage factory. Mario's uncle, Tony Azzolino, started working there in 1972 as a prep cook. He eventually...

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New outfits in soft pastels, the vinegary smell of egg dye, and chocolate bunnies commonly herald the coming of Easter. But in West Virginia’s Italian bakeries, anise-flavored bread is equally prized. It’s a centerpiece of the Christian resurrection celebration. For the staff at Tomaro’s Bakery in Clarksburg, Easter bread represents not only the pr...

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Last year has been full of achievements for Balsamic Vinegar of Modena PGI. Its numbers are a testimony to its significant growth under various aspects and this is further confirmed by the latest Qualivita-Ismea 2017 report. A yearly investigation which analyses the most important social and economic phenomena within the certified food quality divi...

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When: Thursday, April 05, 2018 From 6:30 pm To 8:30 pm - Where: Istituto Italiano di Cultura, San Francisco - Organized by : Istituto Italiano di Cultura In collaboration with : Bologna Connect, Regione Emilia Romagna - Entrance : Free In collaboration with Bologna Connect Association and with the patronage of the Emilia Romagna Region, the Italian...

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