The Made in Italy food and beverage sector confirmed its leadership in the US with the support of strong public investment for promotion in the American market. This is the picture that emerged from the Summer Fancy Food show in New York.
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Massimo Sola's "Almost Carbonara," last year's best pasta dish in New YorkAttention, foodies! On Friday, June 23, a panel of food experts at the James Beard House will select the winner of this year’s Primo di New York competition, i.e. the pasta dish you’re going to have to try stat!
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In its inaugural US edition, the award program will celebrate Italy’s most creative and versatile food products on the US market at the Javits Center in NYC on June 25.
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Piero Bassetti and Fred Plotkin at La Casa di i-ItalyThere are over 250 million “Italics” in the world, and perhaps you’re one of them! On occasion of the recent English publication of Piero Bassetti’s book “Let’s Wake Up, italics! Manifesto for a Glocal Future,” i-Italy hosted a conversation between the author himself and Fred Plotkin, one of America’s foremost experts on opera and Italian culture. The conversation discussed what an “Italic” is and how Italics fit into the larger global society. The book “Let’s Wake Up, italics!” is published by the John D. Calandra Italian American Institute.
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Oven-baked lamb with potatoesLike most holidays, Easter time is another reason for great Italian tradition and cuisine. The Easter lunch in Italy is a delicious reason for a spectacular meal, great company and a primal celebration of the end of winter and nature’s (not just Christ's) rebirth.
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Drawn to Italy, where she once said you can “have your culture and eat it, too,” the honorary Italian and author of celebrated cookbooks dies at 76.
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World-renowned chef Lidia Matticchio Bastianich during i-Italy's interviewWorld-famous Italian chef Lidia Bastianich has a story that transcends the culinary industry. Lidia was born following the conclusion of World War II, a time when European countries were still settling border disputes. As a young girl, she grew up among three different cultures, each with a profound influence on her. Today, as a professional, Lidia’s childhood experiences and her family ties continue to prove monumental in her continued success.
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Each Italian region has its own Christmas specialties: fresh filled pastas, like tortellini and ravioli, the capon, or seafood cooked in different styles, and many savory and sweet pies. Christmas desserts are very important and range from the ubiquitous Panettone and Pandoro, to the Struffoli, Torrone, Panforte, Mustazzoli and many more.
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Sicilian-born New Yorker Roberto Scarcella Perino has written music for theater, choir, chamber ensemble, and children’s productions, but his artistic talents extend to the kitchen as well.
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Conversation with the founder of a new startup in Boston, “Lazy Italian Culinary Adventures” tells her story...
