Chefs and Restaurants
Sara Jenkins makes porchetta in New York City for happy to customers who know it's all about the pig.
America’s recent pizza craze owes much to the maestros working diligently to offer authentic pies made in the Neapolitan tradition.
As head of dessert operations at Locanda Verde in New York, DeMasco showcases her favorite Italian ingredients. Here she shares recipes for six sensational desserts
New York City chef Marco Canora shares his favorite Thanksgiving memories as well as his favorite Thanksgiving foods.
Just south of Pisa, the Cinta Sense, a pig of ancient origin, was saved from the brink of extinction by Paolo Parisi. Known for the fruits of his labor—the eggs from his chickens are Italy’s most prized—Parisi brings his ingredients together for a remarka
Behind the scenes at chef Paul Bartolotta's acclaimed Las Vegas restaurant where he realizes his incredible vision: bringing the flavors of Italy's most breathtaking seafood to an astonishing desert location
Our list of the finest Neapolitan-style pizza places in Naples and the US.
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