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meatballs-spaghetti-1290502

Food & Wine - 6 Ottobre

Paisans of the World, Unite! We Are Also Italian, With Our Spaghetti and Meatballs

Italian Americans, their adaptation of Italian dishes and their tastes are judged as being impure in a patronizing and condescending manner… But this mythical Italian-ness, put on a pedestal as an ideal to which all other criteria must come second, is defined by whom? Are the newly arrived from Italy better able to judge?

aperitif-1325367_1280

Food & Wine - 29 Luglio

Italy’s Aperitivi: A Guide to Their Origins and Popularity

Though conflicting stories obscure their origins, and many may claim to have invented them, aperitifs like Negroni, Aperol, Chinotto and Crodino are all extremely popular. They may be highly alcoholic, or barely so, they may be seasonal or not, but they are ubiquitous in Italy.

Food & Wine - 15 Luglio

“The Secret is in the Little Things,” says Sandro Fioriti, Italian Chef in New York

“I would like to tell Italian chefs in America never to compromise tradition to please the American palate. Rather, it is necessary to divulge information on traditional Italian cuisine," says Sandro.

I love Panzerotti

Food & Wine - 20 Aprile

NYC Loves Panzerotti! Southern Italian Sunshine Reaches Manhattan

The eatery’s menu includes around 20 panzerotti, from the “Classico” with tomato and mozzarella to a more sophisticated “TruffleHamShrooms” with mozzarella, truffle oil, cooked ham, and champignon mushrooms. Also featured on the menu are rotating specials, salads, and desserts – all prepared with fresh and organic ingredients, many of which are sent over from Italy

petrini

Food & Wine - 27 Maggio 2018

Marco Petrini: “I’ll Explain to You How Monini Olive Oil Conquered the U.S.”

From when it was established in 2000, Monini USA has reached remarkable objectives, such as having expanded distribution -- something no longer limited to the food service industry. However, exporting Italian oil to America also means confronting challenges and difficulties, such as phenomena like “Italian sounding” or adulteration. But for Marco Petrini, the key is to aim towards quality and transparency. With perseverance.

chiara-newyork-cibo

EXPAT - 14 Marzo 2018

Chiara, la regina dei catering che porta lo stile italiano del cibo a New York

"Nei nostri eventi cerchiamo di mantenere sempre alto il nostro standard che ci vuole rappresentanti dell’italianità e del Made in Italy" ci racconta Chiara, che di New York dice: "Non mi aspettavo che fosse una città per single, dove costruire relazioni è difficile e devi affrontare tutto da sola". E dell'Italia cosa le manca? "La famiglia, anche perché sono figlia unica, e il cibo..."

dok-prosciutto-america

Food & Wine - 6 Febbraio 2018

DOK Dall’Ava: come far innamorare gli americani del prosciutto San Daniele

Quello americano è "un mercato pronto, con un consumatore che sta cambiando ed è molto attento alla qualità del cibo che mette nel piatto", ci spiega Carlo Dall'Ava, che dal 2005 ha assunto totalmente le redini della DOK Dall'Ava: "Negli Usa abbiamo il nostro distributore esclusivo in Pennsylvania: da qui partono gli ordini che, nel giro di 24 ore, raggiungono dalla East alla West Coast"

tartina-dolcevita-newyor

Food & Wine - 18 Gennaio 2018

L’atmosfera della Dolce Vita, i sapori della tradizione: a New York torna Tartina

"Il nostro obiettivo è di portare in questo raffinato quartiere di New York, il cuore e la prelibatezza del cibo italiano" dicono lo Chef Federico Terminiello, la moglie Maria Teresa Terminiello e Carlo Di Giulio, proprietari del ristorante a Morningside Heights che, con un Media Event prima di Natale, ha battezzato ufficialmente il nuovo corso

Vucciria-Sicilia-NewYork

Food & Wine - 29 Dicembre 2017

The Sicilian Colors and Flavors of La Vucciria Soon in New York

The Concept Store La Vucciria, recently inaugurated in Palermo, represents the Sicilian food and cultural heritage. Antonio Di Dio, one of the project creators, explains: “La Vucciria isn’t merely a registered trademark; our mission is to bring the history of Sicily and its handicraft to the world.”

olive-oil-italian

Food & Wine - 16 Dicembre 2017

“La Raccolta Olive”: A City Girl Gets Her Day in the Fields

We have eleven trees. Five are very young -- we planted them ourselves two years ago -- and as expected, each only made a handful of olives this year. Our two older trees produced like pro's, and the others were negligible. Since the press will only take customers with a minimum of a quintale, or 100 kilos, we combine our olives with our neighbor Ippolito, from whom we bought our house.

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