Sections Close

La Voce di New York

Donate Now Donate Cerca

food

Laura a San Diego

Food & Wine - 8 Luglio

Laura Donadoni: come tra Italia e USA il vino ti può cambiare la vita

Con il suo libro "Come il vino ti cambia la vita. Storie di rinascita, coraggio e ritorno alla terra”, la giornalista wine blogger racconta la sua esperienza in giro per l'Italia tra imprenditori coraggiosi animati dalla passione

gustiamo-1

Food & Wine - 3 Luglio

A Culinary Pandemic: America and High-Quality Italian Foods During the Lockdown

In a time when government decisions can mean the difference between life or death, deciding what to eat can turn into a political act. We talked with "Gustiamo", "Manicaretti" and "Magnifico", three online Italian food home delivery companies that during the pandemic had their business in revolution

etalia-theatre-this-is-me-eating

Arts - 13 Maggio

“This is Me Eating___”: Challenging Us to Ponder Our Relationship to Food

“We actually wish to make our audiences concentrate on other aspects of life right now that are not pandemic related, such as ‘elephant-in-the-room’ topics that everyone can now reflect on in the comfort of the pause the world is currently in,” says Associate Producer Deniz Bulat.

PorterGabi-7525

Cucina Italiana - 24 Febbraio

Food for Soul: quando la cucina stellata diventa solidale, anche a New York

L'iniziativa solidale sposa l’alta cucina per offrire pasti di qualità alle persone più sfortunate, utilizzando il cibo rimasto invenduto nei supermercati e nei ristoranti. Insomma, ricette gourmet pensate per chi è in difficoltà economica

Caffè Florian

Food & Wine - 12 Febbraio

Legendary Eateries in Venice’s Piazza San Marco: History, Glamour and Staying Power

One of the first cities in Italy to serve coffee and bring it to prominence, for the past few centuries Venice, and in particular Piazza San Marco, has been like a magnet, drawing flocks of celebrities who wished to pay homage to its beauty. Today a whopping 20 million tourists a year continue to do the same. Many of them will end up in one of these caffè-bars.

Taverna in Naxos, Greece. Photo Wikipedia

Travel - 6 Dicembre 2019

The Most Memorable Meals in the World Aren’t Really About the Food

The best ones are those that make us stop: stop rushing, stop worrying, stop trying to find the best experience, because the best meals just happen spontaneously. A charming meal eaten outside in Rome is charming because that meal comes with a show, and that show is life. It is the architecture, the language, and the people around you.

Fabio Peyla, Francesco Redi and Sara Arrigoni

Food & Wine - 22 Novembre 2019

The Sweetest Challenge: A Judge Tells Us About Twissen’s Tiramisù World Cup

This year Redi invited me not only to attend the third championship from November 2-4, but also to be one of the eight judges at its semi-finals. Besides taste we had to judge: how efficiently the contestants had worked, how well they had cleaned up their work station, how well the ingredients combined with each other, and the visual beauty of each final entry. Here's a behind-the-scene look...

settimana-cucina-italiana-2019

Food & Wine - 15 Novembre 2019

The World Week of Italian Cuisine: Chefs and Events for the New York Celebration

Next week, Nov 18-24, marks the fourth anniversary of the World Week of Italian Cuisine. Countries across the world will celebrate with dinners, panel discussions, and other activities that pay homage to the innovation, technology and tradition of Italian gastronomy. In New York, five events will take place across the boroughs, from a book launch […]

Rachel Fritz Schaal e Peter Dixon, premiati a Cheese

Food & Wine - 28 Settembre 2019

Non solo fake parmesan: in Usa si produce formaggio di qualità, parola di Slow Food

Cheese : il festival nazionale di prodotti caseari a Bra riconosce la qualità delle lavorazioni tradizionali americani e conferisce il premio Restistenza Casearia aun'azienda del Vermont

Sfincione_palermitano-6_(7837541984)

Food & Wine - 7 Agosto 2019

Prince Street Pizza, Where the Sfincione Becomes the Classic ‘Sicilian Slice’

The tomato plant, which was radically different in appearance and taste half a millennium ago, traveled from the Americas to Western Europe, developed and grew to become a pillar of Italian cuisine, giving birth to focacce, pizze, and sfincioni, then returned to the New World at the dawn of the 20th century in the form of pizza…

Iscriviti alla nostra newsletter / Subscribe to our newsletter

Close