My food discoveries in Italy are ongoing, even where I spent the summers of my youth. Abruzzo is a ruggedly beautiful, diverse region of craggy mountains, soft hills and coastline in the middle of ...

Che siano spaghetti, fusilli o maccheroni, la pasta è del DNA degli italiani e, a torto o a ragione, è insieme con la pizza uno degli elementi che gli stranieri associano immediatamente al nostro ...

Maccheroni Pasta alla Mugnaia is an uneven, long and thick fresh pasta that is hand-pulled to a diameter of about 4–6 mm. It is made using only water and semolina. The name literally translates to ...

Tucked away from the bustle of Downtown and the unrelenting vroom of cars, is a little oasis for pasta lovers called Maccheroni Republic. Going in with a craving for Italian and a brief recommendation ...

Jean Louis, original owner of Locanda Veneta on 3rd Street (he is no longer involved with the restaurant), is behind Maccheroni Republic, an affordably-priced Italian pasta place now open on Broadway ...

“Le arance sono già sulla nostra tavola e siamo decisi a mangiarle. Per il continente è meglio aspettare, perché i maccheroni non sono ancora cotti”. Così scrive Camillo Benso conte di Cavour, il 26 ...

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I love this dish because its soul-satisfying, and you're truly able to get a bite of a meatball and pasta with sauce in each bite. This is a bit of a play on the traditional Italian-style pasta. The ...

I maccheroni alla pastora sono un primo piatto del Sud Tirolo e dell’Alto Adige: ecco la variante con pasta integrale.

Like many traditional Lucani (now called Basilicata) dishes, this one is fashioned from the handful of ingredients one would find even in the most humble peasant pantry: dried peppers, yesterday’s ...

Is Maccheroni Republic going to take over the world? Jean Louis de Mori and Antonio Tomassi, who opened the always-crowded little downtown restaurant two years ago, have formed a partnership with ...