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Authentic Neapolitan pizza and award-winning gelato has landed in O’Hara. Mercurio’s, a family owned and operated Italian eatery in Shadyside since 2012, opened a second location in June at 1335 Freeport Road. Three sibling co-owners, Anna Crucitt and Michael and Joe Mercurio, were raised around the original family gelato business that opened in 19...

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A new Italian restaurant has opened on the waterfront in Port Jefferson. Due Baci Italian Restaurant opened last month in the space that housed The Graceful Rose at 154 West Broadway. The owners, Maria and Patrick Aubry also own Amarone, an Italian restaurant that opened in Connecticut in 2018.  Due Baci's menu includes traditional Italian pasta di...

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For 25 years, Oceanside resident Armando Chacon has worked as an IT guy, helping business workers with their computer problems. But his new side business as an importer has come with an unexpected benefit. “For the first time in my career, people now smile at me when they see me coming,” he joked. That’s because Chacon is a co-owner of Dolce Italia...

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In Europe, the tradition of eating pork meat stretches far back into antiquity, as pigs were an animal that was easy to rear in a domestic environment, they were rich in fat and delicious meats and reproduced quickly. In the second half of the nineteenth century, some pig bones excavated from archaeological sites in the Po Valley corroborated the h...

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They were originally called feriae Augusti, or "the rest of Augustus" (as the Roman emperor), and are a millenary history custom. They were to indicate those holidays established in the year 8 BC by the first Roman emperor in history to celebrate the end of the main works of the agricultural season and thus constitute a period of rest able to resto...

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Focaccia can be eaten many ways: plain, seasoned, filled with vegetables, prosciutto or cheese, or even sweet with chocolate cream. Do you know that you can prepare focaccia without baking it? Yes you can! Here is my recipe for focaccia cooked in a skillet...like pancakes! You can make focaccia in a skillet when you don't feel like turning on the o...

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For more than seven years, Anzio's Brick Oven Pizza has brought a little slice of Italy to North Grafton. Now, the popular restaurant is moving to a new spot at Northborough Crossing. Todd Harrington, owner and operator, wants to open in the new location by fall. The restaurant has outgrown its original location on Rte. 30, he said. "We would have...

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Pizza with "real Italian flavor" has arrived on State Street at the site of the former Palazzio Italian restaurant. Owner Guido Oppizzi has opened Oppi'z (OH-peas) Bistro and Natural Pizza at 1026 State St. Oppizzi, who grew up in Pavia, Italy, about 20 miles south of Milan, opened the restaurant in mid-July. He says he wants to bring Santa Barbara...

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Se fino a poco tempo fa il turista enogastronomico ‘tipo’ era un soggetto di media età ad alto reddito, oggi sono i Millennials, ovvero i nati tra il 1981 e il 1998, a farla da padrone. Un segmento in forte crescita nell’ultimo anno in Italia, che testimonia una maggior propensione a intraprendere esperienze enogastronomiche in linea con i coetanei...

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The team behind San Francisco’s successful Flour + Water, Trick Dog and Salumeria restaurants is launching a new Italian concept this Friday in their former Foxsister space in the Mission district. Called Great Gold, it’s being billed as a “Modern American Italian Kitchen,” with partner/co-owner David Steele envisioning this as a marriage of Califo...

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