Your guide to locally produced red Nutella
A Q&A with the vested one
The Eataly partner on the simplicity of real Italian food
What Eataly is bringing to Chicago, according to partner Joe Bastianich.
Lakeview cooking instructor Viktorija Todorovska follows up her Puglia cookbook with one on the food of Italy’s second largest island.
North meets south in this Printers Row trattoria.
The great scape pesto
Does this elusive honor belong to the version of the dish served up at Centro Ristorante?
A collaboration between Jim Graziano and Baume & Brix’s Ben Roche is producing some outstanding gelato.
This small batch pasta is too good to die
This Sauganash restaurant scuttled its Italian menu, but the handful of Nepali dishes are what you want anyway.
With Balena, the Boka Group comes late to pan-Italia, but it’s worth the wait
This week’s Chicagoan: Laura Andreatta, Italian cooking instructor
Two Italians at odds: Bar Ombra and Melman siblings’ RPM