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Russo's Restaurants, the family of dining concepts that includes Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen, announced today plans to significantly enhance the brands' footprint in Texas, Oklahoma and Arkansas, all of which have a current Russo's presence. Evidencing the excitement around both brands, Russo's kicked off 2014...

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by Max Gross   Next week, the James Beard Foundation is honoring a legend. Arriving in New York in 1955, Sirio Maccioni became one of the great paragons of the city's dining scene. From the hallowed Le Cirque, to the slightly more casual Circo, to Sirio in the Pierre, Sirio's fare (no one calls him Maccioni) has, for years, been the gold st...

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The last day in business for Totero's, a 75-year-old Italian restaurant in Racine, will be June 26. The Italian-American restaurant, still in the century-old building at 2343 Mead St. where Achille Totero founded it, now is operated by the third generation: his grandchildren Albert Totero and Albert's sister, Angela Totero.   Albert Totero...

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by Don Cazendre   Anna's has been serving Sicilian pizza, meatball subs, chicken parm and other Italian favorites on the West End of the New York State Fair for 40 years. Now, it looks like 2014 is Anna's final fair. Co-owner Anna Desiderio passed away last year, just before the fair began. But her sons say that's not the reason An...

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Grano del Miracolo, an ancient grain flour saved from extinction by the Italian organic milling company Molino Grassi, is now available for the first time in the US.   Master Baker Ezio Rocchi, based in Genova, Italy, showcased the Molino Grassi line of flours at a NYC event on September 17th, and baked a selection of Molino Grassi flours in...

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For more than 40 years, Manzo's, an Italian market located at the corner of Devonshire and Macklind avenues in south St. Louis, stood as an iconic home-grown business founded by Sicilian immigrants and kept alive by their children. Manzo's thrived for decades as a St. Louis institution, selling Italian sausage, cheese, wine and other delicacies to...

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If Italy's most celebrated modernist chef is coming over to make brunch, don't be surprised if he shows up packing a sleek nitrous oxide siphon. It's just for the bread crumb foam.   Massimo Bottura, the energetic chef and owner of the three-Michelin-star Osteria Francescana, in Modena, arrived at my Brooklyn kitchen with a motley tool kit....

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By Kristen Desilva   If you've been craving Italian but you'd like something other than your neighborhood Italian generic — look no further. According to our Facebook fans, the best Italian in Las Vegas is hidden. We asked them for their favorite hidden gems in the valley and overwhelmingly, the responses were for Italian joints.  ...

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By Annie Correal   On a recent weekday afternoon, Joe Brancaccio stood behind the counter ofBrancaccio's Food Shop in Windsor Terrace, Brooklyn. He wore a black T-shirt with Raphael's angels looking skyward, baggy pants and sneakers. And in black-rimmed glasses and a baseball cap, he looked like a cross between Ira Glass of public radio an...

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By Igor Studenkov   The village of Morton Grove Board of Trustees will soon decide whether to give tax incentives to Moretti's Ristorante & Pizzeria, which is looking to open a location at a long-vacant lot a few blocks from village's Metra station.   The restaurant would be located on a village-owned lot within the Lehigh/Ferris...

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