|
Stitt celebrates 20th anniversary with customers and fans - The Birmingham News - al.com
|
|
New York restaurateur opens Italian spot in Midtown - My Tennessean.com
|
A slice of Italy across the sea - International Herald Tribune
A slice of Italy across the seaInternational Herald Tribune, France - 17 hours ago... coastal views and rich Italian cuisine — but without the throngs of tourists, exorbitant prices and tacky hotels that now plague much of Italy. ... |
|
Cultural exchange never tasted so good - Cultural Diplomacy News
Cultural exchange never tasted so goodCultural Diplomacy News, Germany - 9 hours ago... the Italy-based international organization Slow Food has promoted education, activism and celebration of unique cuisines and traditional food products ... |
|
|
Chef Michael Chiarello Returns to the Kitchen at New Restaurant ... - PR Web (press release)
|
La vita è bella for the Bellias - Delmarva Now
La vita è bella for the BelliasDelmarva Now, MD - Nov 30, 2008On Saturday, faithful customers gathered to toast the city's first restaurant specializing in homemade, authentic Italian cuisine -- a cultural newcomer ... |
|
Stirring It Up - New Orleans Magazine
Stirring It UpNew Orleans Magazine, LA - 5 hours agoBurgau’s food is based on the continental cuisines of Italy and France, as befits a classically trained chef, but he wins this award not for his ability to ... |
|
Fiery passion at Rosso - Jakarta Post
Fiery passion at RossoJakarta Post, Indonesia - Nov 29, 2008The Central Jakarta's five-star restaurant specializing in Northern Italian cuisine is true to its name -- Rosso means red in Italian -- being decked out ... |
|
You Review Food: Reg Valentinuzzi - Marco Eagle
You Review Food: Reg ValentinuzziMarco Eagle, FL - Nov 27, 2008The mother goes back to Italy in the summer to get new recipes and she even recruits staff to come back with her and work seasonally. ... |
|
Foodie books to drool upon - National Post
Foodie books to drool uponNational Post, Canada - Nov 29, 2008In Italy, food is a philosophy: You must be slow, patient, thorough and there's no way to shortcut food prep. To take food out of that context is to lose ... |
|