When new beans meet old spices, the culinary stars align
By Murray SchulmanThis story demands that I supply some background. Let’s say that we need to start at the beginning. It started when two events recently took place simultaneously. First, A longtime… Read More
Veneto: That fabled land where the magic happens
By Frank Cipparone“We opened in Venice, then next played Verona…then Mantua and Padua… and then…” Those Cole Porter lyrics from a long-ago Broadway musical sound like a tourist’s itinerary of Veneto. A… Read More
From inroads to superhighways, Italian grapes get around
By Frank Cipparone Whether or not Italian food conquered the world, as claimed by the grandiose title of a book published 10 years ago, a case can be made for the diaspora… Read More
Pizza and buffalo wings – the origins of a classic American combo
By Murray SchulmanIt was Friday evening. I’d had stops at DGC Catering, Phat Belly Deli & Baked Goods and the Restaurant Store, and that was all before noon. That afternoon, I had… Read More
Sabina DOP: The Historic & Glorious Olive Oil of Rome
A 2000 year old olive tree in the Sabina Valley outside Rome By Riccardo Longo • 800 B.C. Sabina olive oil production has begun• 19 B.C. Roman poet Virgil features Sabina olive… Read More
Summer: Time to put petal to the metal and flame to the food
By Murray Schulman It’s summertime! Restrictions have eased up, most of us have been vaccinated and we are feeling the urge to get out there and enjoy life. At this time of… Read More
Summer in Sicily: Fresh seafood and white wines
By Frank Cipparone When it’s summertime in Sicily, it’s time to head to the local market or down to the docks to look over the day’s catch, pick out the night’s dinner,… Read More
Recognizing & Defending the King
By Riccardo Longo On February 7th, 2020 United States Congressman Lou Barletta & Italian Parliament Member Amato Berardi held a press conference at Gran Caffe L’Aquila in Philadelphia with the purpose of… Read More
Re-embracing the ancient idea of doing what comes naturally
By Frank Cipparone Winemakers around the world are riding a green wave of interest in natural wine. A passing fancy or here to stay, it’s an extension of the farm-to-table concept spawned… Read More
The shapes of pasta, both newly discovered and old reliables
By Murray Schulman In recent months I have been seeing and hearing about different and uniquely shaped pastas. There are two that caught my eye. One is new to many of us… Read More
