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Marchesi di Barolo is one of the most historic wineries of the whole Barolo area, with a history dating back more than 200 years, to 1807. In that year the Marquis of Barolo Carlo Tancredi Falletti married Juliette Colbert de Maulévrier, a French noblewoman, it was she who saw the great potential of the Barolo wine, made out of the perfect grape for aging potential, Nebbiolo, named after “nebbia”, fog, which is very common in the area.

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On Tuesday, The Italy America Chamber of Commerce (IACC) held their 8th annual Ospitalita Italiana: The Authentic Italian Table. The event brought tastemakers, media, and foodies together for an evening of delicious Italian cuisine and wines.  The party was held at the Hudson Mercantile and featured 13 of the finest Italian restaurants in the city.  The restaurants were handpicked as the best in New York and have received the highly coveted “Seal of Quality Award”. The award is high praise as it is honored by Italy’s National Institute of Tourism and only recognizes restaurants who provide a high quality, authentic Italian dining experience.

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Location: 197 7th Ave. between 21st and 22nd

Cuisine: Italian

Newly opened Pecorino (its doors have been open less than two weeks and XOJohn got the exclusive from Sam Hoxha, Manager) has opened next door to its newest Lime Jungle location and sister restaurant in Chelsea, and is also the newest addition to the BKUK Restaurant Group’s extensive restaurant history including the former Il Bastardo (21st and 7th), Cara Mia (44th and 9th) and Maria Pia (51st between 8th and 9th) and Lime Jungle Uptown (50th and 9th).

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Restaurateur Gianfranco Sorrentino hosted a Members & Press Cocktail Reception for his non-profit organization Gruppo Italiano (GI) at Il Gattopardo. The New York based non-profit is an evolution from the original Gruppo Ristoratori Italiani (GRI), which was established in 1979 to increase the awareness and to promote the image of authentic Italian cuisine through member restaurants, culinary scholarships and events. The event featured guest speakers such as Maurizio Forte, John Mariani and Charles Scicolone, and offered attendees a chance to learn more GI while enjoying delectable Cocktails and Hors D’Oeuvres from the Il Gattopardo kitchen. GI provides a constant flow of information about Italian cuisine to member restaurants, US press, culinary schools, importers, distributors and general consumers with a serious interest in authentic Italian food. Throughout its history, Gruppo Ristoratori Italiani had made significant strides in enhancing the perception of and passion for Italian food and wine throughout the hospitality industry in the United States, and now, Gruppo Italiano begins a new era in developing a stronger presence of authentic Italian culinary products and services in the United States. 

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International Speciality Food: Farinata

by Mark Sage

This tasty crepe made from simple ingredients has little found its way from its origins in North West Italy. It is highly popular in Liguria Italy, and but its broad popularity hasn’t extended much outside Liguria, which is surprising given how well other things Italian have traveled around the world.

But, its delicious, and the ingredients very simple:

  • chickpea flour
  • water
  • olive oil
  • salt
  • topping
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It may be no surprise to hear that Americans are more stressed than their Italian counterparts and a new study serves up several possible reasons why. A recent survey conducted by Birra Moretti,

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