A rare coal-burning oven churns out pizzas at Luzzo’s. The only way to get a coal-burning oven these days is to inherit it.
When Mezzaluna burst upon the Manhattan restaurant scene in 1984, even the most jaded New Yorkers fell in love with the kind of place which they had only known while… [Read More]
Born into a cooking dynasty in Corgeno on the shores of Lake Comabbio in Northern Italy, Giorgio Locatelli is considered by many to be one of the finest Italian chefs… [Read More]
A great, traditional Roman trattoria between the Spanish Steps and Via Fontanella Borghese.
West Village branch of a small, blooming gelato chain.
Federico Grom and Guido Martinetti are inspired to revive real gelato in New York. This is their first branch of Grom outside of Italy. Photo credit: Riccardo Del Conte
Taralucci e Vino has many personalities. For breakfast, you can get a great cappuccino and cornetto. For lunch, the panini are excellent (prosciutto and parmesan, grilled zucchini and mozzarella are… [Read More]
This Chelsea Market source for all things Italian is considered to have an excellent selection of oils, vinegar, cheeses, pastas, charcuterie, caviar, truffles, etc… Great espresso.
Via Quadronno is the outpost of the Milanese restaurant of the same name. It serves (so they say) some of the most authentic cappuccino in NYC (but this depends on… [Read More]
Cacio e Pepe, named after the dish consisting of spaghetti with pecorino romano and fresh ground pepper, is a comfortable trattoria at 182 Second Ave. Also a nice place to… [Read More]