#matteo-pellegrino

#matteo-pellegrino

Bamonte's has been serving classic red sauce dishes for over a century, offering reasonably-priced Italian American cuisine that includes clams oreganata and lasagna.

Pinsa is an oval flatbread with a crust made of soy, rice, and wheat flour that's crispy outside and airy inside, making it lighter than regular pizza.

Italian food products and cuisine have infiltrated just about every corner of the globe, but nothing compares to trying classic Italian dishes at their source-and there's so much more than pizza, pasta, and gelato. Don't expect to find the same dishes on menus all over the country. From carbonara in Rome to the best street food in Palermo, each Italian region has its own recipes.

Historically speaking, an osteria was a spartan, no-frills establishment where people would go to have a drink. The original osterias date all the way back to the Roman Empire. If you go to Ostia Antica or Pompeii, you find the osterias of the era. They were like bed-and-breakfasts, with rooms for rent above the dining room where people could listen to music.

Airelles is preparing to open its first property outside France this April, and has unveiled the culinary team that will lead its three dining venues in Venice: Nobu Matsuhisa, Jean-Georges Vongerichten, and Norbert Niederkofler. Guests of Airelles Palladio, Venice can anticipate Matsuhisa's famed omakase and Japanese fusion at Matsuhisa by Nobu. Palladio, by Jean-Georges Vongerichten, will mark the chef's first Italian opening, following outposts in New York, Tokyo, and most recently London, and will occupy the historic Palladio building

Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.

Pecorino Romano is one of the oldest cheeses in the world, with roots going back to Ancient Rome. But today, most of it is no longer made near Rome at all. In this episode, we visit I Buonatavola, one of the very last producers still making Pecorino Romano in Lazio, the cheese's original territory, to understand how global demand, especially from the United States, reshaped where and how this cheese is made. We explore the differences between Pecorino Romano made in Rome and the versions

This story starts with mass migration. In the late 19th century, economic conditions in Southern Italy had deteriorated and millions of Italians set sail for America in search of opportunity and the gold-paved streets of which they'd been told. Many settled in the northeastern United States, sometimes strictly segregated by region. In New York's Little Italy, Sicilians lived on Elizabeth Street, Calabrians on Mott. The newly settled immigrants did their best to cook familiar foods with the ingredients available in this unfamiliar country. Their children did the same, and then their grandchildren. Dish by dish, Italian American cuisine was born, a hybrid culinary tradition that has become inextricably woven into our country's foodways.

Start with our cover star, food director Chris Morocco's one-hour bolognese that uses a pantry shortcut, Chinese black bean sauce, to kick up the umami. Then make his Green Chile Puttanesca Pork Chops where jarred jalapenos and guindillos offer buzzy heat and brightness to counterweight the rich meat. Senior Test Kitchen editor Shilpa Uskokovic also shared wintry vegetable dishes that can stand on their own.