by Ben Krumholz   In 1979, Errico Auricchio moved from Italy to the United States to make cheese. 35 years later, his Green Bay area based company, BelGioioso, produces 27 Italian Cheeses. "The biggest one is Parmesan," said Auricchio.   Two weeks ago, Auricchio flew to Washington. He told top agriculture officials why he should...

Filomena's in Waterford is the type of restaurant that feels familiar even on first visit.The decor is unpretentious: light-up beer signs call your attention from the parking lot, and family photos and Little League pictures greet you at the entrance.   The walls in the dining area are maroon, the tables and chairs are wooden, and there's a...

Pizza is the second-highest source of calories for kids ages 2 to 18, researchers have found.They say America's love of pizza has meant about 20 percent of youths eat pizza on any given day.They say the food must be curbed, and made healthier.   On days they eat pizza, children and adolescents take in significantly more calories, fat and sod...

by Emilia Crippa   I feel like I need to start from the essence of the word "bread" itself, and the concept that sums up "knowledge", "goodness", "peace", and much more. Bread is permanently connected to that absolutely human experience that over time turns into culture.   It is itself a culture that has left a mark – impossible to mi...

by Sara Jones   Beautiful news, Delancey fans: chef/owner Brandon Pettit (also of next door Essex) is opening a new Italian spot called Dino's Tomato Pie, this time on Capitol Hill. Distinct from Delancey, Dino's will be "more bar than restaurant," reports Seattle Met, and will serve square, thick-crust pizza baked in pans.   (This st...

A new place for comfort food will take the place of an old favorite in Arlington later this month. Via the Arlington Advocate, Boston Restaurant Talk noted that a restaurant called Sugo Cucina Italiana will open soon at 162 Massachusetts Ave., which housed Francesca's Kitchen for much of the past decade.   Francesca's served home-style Itali...

By Melissa McCart Over the past few years, more home cooks and restaurant chefs have been making mozzarella from curd, such as chef Matt Porco at Mezzo Downtown and Stephen Felder at Stagioni on the South Side.There's a theater to the process, and it speaks to diners' desire for as-fresh-as-it-gets fare.   But not all mozzarella is equal. A...

Come and enjoy a fun filled day with plenty of fun, delicious food, and the celebration of the Festa del San Francesco di Paola, patron saint of Southern Italy, Region of Calabria. The picnic and celebration will be held on Sunday, July 12, 2015, at Lake Lansing Park, Haslett, MI.   The day will b...

by Claudia Astarita   Valle d'Aosta is an Italian region where history has been influenced by mountains and national borders. Its traditional cookery revolves around the flavours of milk and cheese, meat, and the products of the land and the environment.   These flavours are the essence of a harsh yet beautiful land, and take us back...

Bruno Serato strolls down the middle of a narrow street, his signature white chef's coat illuminated by the headlights of a cargo van. A light rain falls as he yells into the boxy homes that line the road at the Golden Skies Mobile Home Park in Anaheim. He stops each passing person — a man driving home from work, a woman pushing a child in a strol...