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Just as many of us are making the transition from smartphones back to brick phones, there’s something to be said for going back to the old-school basics. That’s what chef Chase Dopson, whose résumé includes Toro Bravo, Bistro Agnes, and Jacqueline, is doing at his new Bologna-style pasta pop-up, Pastificio d’Oro, which he runs along with fiancé Mag...

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Charlotte’s roster of Italian eateries continues to expand, proving the city’s robust appetite for pizza and pasta isn’t going anywhere. Fortunately, we’ve got a range of options, from white tablecloth ristorantes to more casual osterias. Enjoy scratch-made tagliatelle the way you’d eat it in Bologna or order meatballs and breadsticks at a counter....

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There’s a saying in journalism that one should never bury the lede, so I’ll skip the pleasantries and get right to it: I’m eating pasta tossed with cantaloupe that was made in a purple and red trolley. No hallucinogens were involved in the creation of that sentence and superficially, at least, it makes my inner-Italian food purist’s head want to ex...

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While ostentatious charcuterie boards may have become all the rage in recent years, the more self-effacing antipasti platter has remained a staple in Italian and Italian-American culture — just as it has for centuries within restaurants, households, formal events and casual get-togethers. While there is some overlap between charcuterie boards, anti...

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When I moved to Italy as a 22-year-old American, I was naïve, but even I knew that Italian menus are planned with respect to seasonal rhythms. The farm-to-table concept that we strive for in America comes naturally in Italy. The dining table is an extension of the garden, farm, and field. Spiky artichokes and tiny sweet peas in spring, glossy purp...

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Roman cuisine is as iconic as the city it was born in, with many of its most typical dishes having become integral part of our national food tradition, from carbonara to pasta alla gricia, all the way to deliciously cheesy supplì and decadent carciofi alla giudia, artichokes  fried in plenty of extra virgin olive oil, twice.  The name itself of thi...

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Delicious, captivating, and shining with integrity. Soft to the touch, delightful on the palate. Buffalo mozzarella, either round or weaved into a treccia (braid), has a gorgeous luster, a strong lactic and musky aroma, a soft but elastic consistency, and a range of aromas and flavors that reveal the buffaloes' summer or winter diet.  In 1981, the...

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Waco businessman Tom Wright travels Interstate 35 almost weekly, craving the lasagna and the crab fondue at Pignetti’s Italian Restaurant in Temple. “Waco needs something like this, a high-class, upper-end, five-star restaurant,” said Wright, whose construction company bears his name. Heeding his own advice, Wright persuaded Pignetti’s owner Clinto...

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Randy Katz lives on a 3½-acre farm tucked behind Copley High School’s football stadium. He has 540,000 bees and lots of plants to keep them busy. They love Katz and all his gardens. “You name it, I grow it,” said the retired scrap yard owner who is now the Summit County apiary inspector. “Flowers, tomatoes and peppers.” Katz sells bouquets of flowe...

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Strega, a new maker of fresh pastas, snacks and desserts, will join the food vendors at 3rd Street Market Hall downtown, which has set an opening date of Oct. 18. Although Strega is new, a couple of restaurant-industry veterans with wide experience will operate it: Katie Gabert, who at one time was Goodkind chef de cuisine, and Samantha Sandrin, wh...

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