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by Robert Isenberg   There are plenty of places for wood-fired pizza in the Valley, but the newly opened Forno 301 in downtown Phoenix is distinct. Owners Roberto Dadone and Luca Dagliano grew up in Sanremo, a Mediterranean city in northwestern Italy, where they trained in traditional cuisine.   Lively, passionate, and good-humored, t...

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The city and Dane County are considering a historic former church that now houses an Italian restaurant three blocks from Capitol Square for a long-sought homeless day shelter, officials confirmed on Wednesday.   City and county officials have already done a "walk through" of the Bellini Italian Restaurant and the county is conducting a feas...

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It's quite difficult to read an Italian restaurant menu, there are lots of sections, few pictures (at least in the good restaurants) and a lot of mistakes you may make. Of course, you can eat whatever you want, but Italians tend to be very uncompromising when it comes to their food, and even waiters may complain about poor food choices.   On...

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by Chiara Beghelli   Characterized by the well-known "dwarfism" of its businesses (according to Istat the average number of employees in its companies is 3.9), the Italian industrial system has also great growth potential, especially in its smaller companies active in the best-loved sectors of "Made in Italy" abroad, as demonstrated by the r...

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by Tonya Russo Hamilton   Michel Ponzi, co-owner of Ponzi Vineyards, one of Oregon's pioneering wineries, has spent his entire life building a hobby business into an international company. Born in Los Gatos, California, Michel moved to Oregon as a young boy, at the age of six when his parents left their busy life in San Francisco, seeking a...

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By Malena Ward New owners of an Italian restaurant in Cozad are honored to carry on the restaurant's name and tradition of delicious and fresh authentic Italian food. Mark and Ines Diaz of Lexington, husband and wife, assumed ownership of Bella Italia in November. Although ownership has changed, the menu has not thanks to extensive train...

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by Megy Karydes   Make no mistake, Chicagoans love their beef. Perhaps it's because Chicago's food ways have a brawnier feel to them, owing at least in part to the city's former glory as the center of the meatpacking world.   While you won't find one in Italy, why do men and women travel for miles to enjoy an Italian beef sandwich in...

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By Michael J. Agovino Italians, like most Europeans, are especially attached to their regions. The fact that Italy — and Spain, Belgium, and Switzerland for that matter — remains a united country is a minor miracle. Nowhere is this regionalism more apparent than in their kitchens.   Sicily's food is a particular product of its history, whic...

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By Roberto Natalini Fra i tanti appassionati americani di cultura italiana, spesso la forte passione per la nostra nazione inizia sempre dopo averne assaggiato il prodotto alimentare più venerato, ovvero la pasta.   Finalmente coloro i quali hanno già familiarità con termini come "pasta fresca", "pappardelle", "lasagne" o "gnocchi", avranno...

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The coming Friday, most of Americans will celebrate "the National Fettuccine Alfredo Day". It is still unknown why the US choose February the 7th to celebrate fettucine. Indeed, this famous Italian pasta was born in February the 26th, 1908, thanks to the creativity of Alfredo di Lelio and his interest in creating a new nutritious dish for his wife...

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