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  • Chef Fortunato Nicotra with Lidia Bastianich
    We were invited to taste the new summer menu at Felidia, one of New York’s finest restaurants owned Lidia Bastianich. We were so impressed by our meal, a culinary trip to Sicily, that we thought we should not only tell you about it but also take the opportunity to interview Fortunato Nicotra, the Executive Chef at Felidia since 1996. We discussed his story, his influences, his and Lidia’s shared cooking philosophy and how all of this informs his remarkable creations.
  • Italian spiedini
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(June 28, 2018)
    Italy has its own unique traditions of the flame. Usually taking place in the summertime paired with good wine and good company, Italians enjoy grilling in a variety of ways. So what will you find on la griglia Italiana? Read on to discover 6 ways to grill like an Italian this summer.
  • From the left, Maestro Roberto Scarcella Perino and Maestro Giuseppe Bruno at Casa Italiana. Photo Credit Shushu Chen
    Accomplished Italian composer in residence at NYU, Roberto Scarcella Perino, graced the audience with the US premiere of his “Piano Sonata No. 3” played by virtuoso pianist Giuseppe Bruno along with other pieces from the maestro's repertoire.
  • Pellegrino Artusi's "The Science of Cooking and the Art of Fine Dining" has been a staple in the Italian kitchen since the 1800s. The Art-Artusi project has taken on the great challenge of bringing the legendary name back into kitchens around the world and to create a representation of Italy as a country that stands for innovation and technology to better the food industry.
  • Dining in & out: Articles & Reviews
    N. L.(July 14, 2015)
    If you ask any Italian chef what Vincotto is, they will answer that it is an elixir, a sweet and velvety concoction similar to balsamic vinegar with the subtle overtones of spices, grapes and plums.
  • PastaMania #07: "Farfalle Funghi Asparagi" (Farfalle with Mushrooms and Asparagus)
    Who said Italian cuisine has no vegetarian options? You can find this all-vegetable dish just about anywhere in the boot. However, it originally comes from central Italy -- especially the valley of the Tiber river, between Umbria and Lazio -- where you have so many woods to search for mushrooms and asparagus. Italians make this dish with both rice and pasta. Here, of course, we're going with pasta.
  • Dining in & out: Articles & Reviews
    Rosanna Di Michele(March 27, 2013)
    There are a lot of different Italian recipes for Easter breads, some are savory and some are sweet. This one is fun. It's made into a shape of a Pupa, Italian for doll and is meant for girls. Boys get the same treat in a shape of a horse.