- FEBRUARY 2018 -
Let’s Eat Italian
ITALIAN CHEFS IN AMERICA Odette Fada A success story between Italy, Los Angeles and New York
by Olimpia Ruffo The chef from Brescia, after almost thirty years of her career in America, tells us how the eating habits of Americans who choose an Italian restaurant have changed.These days, local products reign: original, imported mozzarella, special flours, lentils from Castelluccio, pasta from Gragnano.
And the portions are smaller July 2016
California Products of Puglia in Santa Barbara
by Michael Aushenker The Pugliese-American sisters behind Le Sorelle are not only importing quality foods from Italy, they’re importing their heritage May 2016
New York Osteria Il Paiolo
by Epicuro An excellent polenta which comes in countless versions but also innovative cooking, like chocolate pappardelle with boar ragout November 2012
New York Tiella
by Epicuro Innovation, creativity and fresh organic produce make it one of the best restaurants on the Upper East Side October 2012
New York Marea: cucina del mare
by Epicuro Innovative and refined cuisine in the restaurant at Central Park South which was awarded a Michelin Guide star.Expensive. But it’s an authentic gastronomic experience May 2012
Seattle The Pink Door
by Flavia Pankiewicz In summer you can eat outside and enjoy the wonderful view of Elliot Bay.The green lasagne is a must February 2012
New York I Trulli Restaurant
by Epicuro It was the first quality Apulian restaurant to open in New York. Among its keys to success is the ability of the owner, Nicola Marzovilla, native of Rutigliano (Bari), to involve the clientèle, and his mother Dora's hand made pasta July 2011
New York Mercato Restaurant
by Epicuro The taste of burrata and tiella brings back memories of Puglia May 2011