Forbici is bringing another taste of Italy into its restaurant with craft beer brand Amarcord. With roots as one of Italy’s ...

‘New wave’ pizza concept Forbici, which promises to have the world’s most powerful pizza dough, will open on Cross Street, ...

Catnip for diners and an economical delivery system for high-ticket ingredients, creative pasta dishes are driving business ...

Pasta and pizza are way more than just ... The owners of Peckham’s hit Italian Artusi (see above) have applied the magic formula to its Deptford sibling Marcella, where you’ll find the same ...

Last year’s Super Bowl drew an estimated 123.7 million television viewers, according to Nielsen, making it the most-watched game in history. Sunday’s Super Bowl LIX broadcast should be just as popular ...

Larger groups can splurge on the eye-poppingly expensive gooseberry phyllo pizza drizzled with aged ... While Puck's fine-dining formula may no longer feel novel in today’s sea of L.A ...

The owners of the popular Piola and P.Pole Pizza want to spread the Italian craft of authentic ... the course learn about all different kinds of dough. A lot of folks probably didn’t even ...

That’s exactly how Clemens found the formula ... in pizza parlance. How you layer a pizza also makes a difference. Rather than putting the sauce directly on the dough, which weighs it down ...

Store-bought pizza dough gets stretched and cooked in a cast iron, topped with your favorite barbecue sauce and baked with juicy pieces of chicken, tons of cheese and onions. It's an awesome ...

Using fresh store-bought pizza dough and loads of grated parmesan gives this American-style deep-dish pizza the perfect golden, cheesy crust. Preheat the oven to 220C fan-forced (240C conventional).

Newsday food writer Erica Marcus visits Farina 00 in Franklin Square to talk about Italian American cuisine. Credit: Gary Licker Italian is unquestionably Long Island’s favorite cuisine ...