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The article feature the Manteca restaurant in London, England and its co-founders Chris Leach and David Carter. Topics discussed include the reason the dish has had restaurant critics, what made Leach and Carter work together, and the opening of the first Manteca as a residency in London's Heddon Street in July 2019.

The article explores the Italian cooking scene in Canada's foodservice sector, where traditional recipes from Italy are being merged with Canadian customs and ingredients. Topics discussed include contributions of Italian cooks in Canada to the cuisine's development in recent years, how innovations in Italian cooking also fulfills the satisfaction and diverse dietary requirements of Canadians and the growing popularity of the Cucina povera approach of cooking.

Because the building was already set up to accommodate multiple vendors, Wilson was able to get the new concept up and running in two months, bringing in a few offshoots from his Orlando food hall and opening other restaurants that are operated internally. A common food hall experience involves wandering around to peruse each vendor's menu, making a decision, ordering at a counter, and then scrambling to find a table, all while waiting for your number to be called or your buzzer to alert you when your food is ready. [Extracted from the article]

The article explores on the distinct characteristics of the regionally diverse menus. Topics mentioned include the influence of Italian, Spanish and Eastern European traditions to the regional dishes, the creation of dishes with combining traditional regional ingredients and the difference between the cooking techniques of the traditional foods.

28 • March 2021 • Total Food Service • www.totalfood.com Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore in New York City shares his reviews. Bullipedia: The Origins of Cooking: Palaeolithic and Neolithic by Ferran Adrià and the elBullifoundation An exploration of the birth of cooking, by Ferran Adria. Host Alton Brown explores the science and techniques behind cooking, different ingredients, dishes, and cooking equipment. [Extracted from the article]

The article provides an overview of some Italian restaurants and shops in Carlton, a suburb in Melbourne, Victoria. The Brunetti flagship restaurant in Lygon Street features a terrazzo with marble inlays, oversized lightshades and mirrored ceilings. Tony Nicolini hires Italians in his DOC Espresso all-day bar and café. Baker D Chirico is known for its custard-filled bomboloni while La Latteria serves fresh-daily mozzarella.

A review is offered for several restaurants located in New Jersey including Patria, La Focaccia, and Cork.

The article relates the author's visit in Trentino-Alto Adige, Italy. He came along with his family and restaurateur Luigi Santomauro also known as Lou Dipalo to explore the restaurant industry in the region. According to the author, the region's cuisine is simple Italian combined with surprising elements of the elevated and technical cuisine of the Austro-Hungarian Empire. INSET: the details, by S. W..

The article presents several Italian restaurants located in Colorado. Chianti Ristorante Italiano, owned by Alessandro and Sara Carollo, was the first Italian restaurant in Denver offering authentic taste from Italy such as Tuscany. Carollo's Venice Ristorante has two metro locations in Greenwood Village and in Lower Downtown of the city. Luca D'Italia, owned by Frank Bonano, serves pasta, ocean-fresh seafoods, signature veal and poultry.

The article presents information on the restaurants in Northeast Indiana. The Ale Emporium serves American food. This tavern serves sandwiches, pizza and an extensive list of brews. The Ambrosia restaurant serves Italian food. It is famous for its matriarch's hearty dishes, Ambrosia serves fresh pastas and zesty sauces. Barton's Cafe has the best biscuits and gravy in town area. One can also try omelets and housemade sweets at the cafe. The Benihana restaurant is an upscale Japanese-steakhouse chain which features tabletop preparation. Specialties include hibachi-cooked steak, chicken and seafood as well as a variety of teriyaki dishes, sushi and a premium sake.

Presents several restaurants in New York City. Spanish dishes served at Barna; Specialization of Della Rovere in Italian cuisine; Popularity of Fillip's for its Lespinasse-worthy floral arrangement, careful but casual service, and impressive French-American dishes; Special menu available at the Koi Japanese restaurant; Others.

Presents a directory of restaurants in Australia. Aki's, an Indian restaurant; Azuma, a Japanese restaurant; Pilu at Freshwater, an Italian restaurant.

Features several restaurants in New Jersey. Offer of New American food at Chakra; Italian-American food at Scanio's; Ambience at Restaurant 89; Wine and service at Village Green.

The article reviews several restaurants in London, England which include The Giaconda Dining Room, Bocca di Lupo, and The Ambassador.

Features the three Italian-inspired restaurants in New York. Chef and owner of Marema restaurant; Cuisines at Alto restaurant; Menus offered at Gusto restaurant. INSET: EATING OUT ON THANKSGIVING..

Features Vetri, an Italian restaurant located in South Philadelphia, Philadelphia, Pennsylvania. Description of its menu; Identification of owner and chef Marc Vetri's errands; Discussion of how he got into the restaurant business.

Presents several restaurants in New York City. Description of dishes at the Asiate; Availability of European dishes at August; Offer of Italian food at Barbuto.

Evaluates the food service at the Victorian Gardens inn in Mendocino, California. Location; Traditional Italian cuisine; Background on owner Luciano Zamboni; Dinner food.

Features restaurants Mimosa and De Mori in California. Interior decoration of Mimosa; Description of the menu at Mimosa; Description of the Italian food served at De Mori.

The article reviews food manufacturer RDM Pizza located in Sydney Australia featuring square shaped pizza.

Presents information on several restaurants in New York City. Highlights of the Italian restaurant Giovanni 25; Shortcomings of the Indian restaurant Dawat; Information on the restaurant Tse Yang and Caffe Grazie.

Presents information on several restaurants in New York. Interior decoration of the restaurant named Vong; Information on the food service at Vittorio; Types of Italian dishes served at Vittorio; Statement that Zarela is one of the best Mexican restaurants in the region.

The article discusses the pizza category in the foodservice industry in the U.S. It compares Italian and American-style pizzas. Pizza is the second-largest limited-service restaurant category, behind hamburgers, according to Chicago, Illinois-based research group Technomic. Tutta Bella Neapolitan Pizzeria, owned by Joe Fugere, was the first restaurant in the Northwest to receive Verace Pizza Napoletana Association (VPN) certification.

The article focuses on the significance of simplicity as the key to perfect pizza in Australia. According to Tony Nicotinic, as an old-school pizza, he is not a fan of the gourmet pizza craze the swept the country for years instead, he prefers to stay with the traditional styles which is made with the best possible ingredients available in the region. He adds that what he does at Denominazine d'Origine Controllata (D.O.C) and Espresso is to provide what he thinks superior product.

This article deals with the food served at Italian restaurants in the U.S. Chefs of Bravo! Development Inc. take to the road to unearth recipes for Bravo! Cucina Italiana fast-casual chain and the more upscale Brio Tuscan Grille. Both chains baked pizzas and roast chickens in wood-burning Italian ovens. Cucina Italiana chefs begin making the popular Gamberetti Fra Diavolo by sautéing garlic and chile flakes in oil. The Laudisio restaurant in Boulder, Colorado serves foods from all regions of Italy, with a focus on the cuisine of the south because the Laudisio family hails from the Amalfi Coast. One quarter of the menu changes monthly to spotlight a specific region. Regional dishes of the restaurant speak with distinct Laudisio accent. The kitchen prepares carpaccio with grain-fed buffalo instead of beef and serves it with mustard aioli. Il Fornaio restaurant serve regional dishes and bread baked from recipes that can be traced to the original Il Fornaio baking school in Barlassina, just outside Milan, Italy. In addition, the chain presents an ongoing monthly Festa Regionale. The restaurant get ingredients direct from Italy. Il Fornaio imported olive oil and piacentino ennese cheese, made with saffron and black pepper, for its Sicilian Fiesta. INSETS: Secret Society;Menu Scan.

Profiles Damian Mandola, co-founder and chef of Carrabba's Italian Grill, an Italian restaurant chain based in Tampa, Florida. Background of how Mandola learned many of his recipes; Menu items of the restaurant; Process of developing dishes for the restaurant. INSET: MENU SAMPLER.

Features the Shumi restaurant, which offers a hybrid of Italian and Japanese food in Great Britain. Reason for presenting the restaurant's dish with chopstick; Information on other joint ventures of Shumi owners Jamie Barber and Geoffrey Moore; Origin of the restaurant's name.

The article offers the author's insights regarding the aspects of Italian foods in Brooklyn, New York. Topics discussed include the statistics related to the growth of Italian population in New York along with the development of Italian food offerings, the introduction of pizza which has become the national food in New York City, and the restaurants which offered variety of food offerings from various dinners. Also presented a recipe for stuffed calamari.

The article focuses on Kelly Jeun and Eduardo Valle Lobo, co-executive chefs at Frasca Food & Wine in Boulder, Colorado. The restaurant has won all the local and national awards available for food, wine and service. Valle Lobo said, he and Jeun are trying to bring some of the standards that they learned in New York City and Italy to Colorado. The two are working on traditional Friulian dishes from their time living and working in the region.

The article reviews several restaurants for pizza in Manhattan in New York City including the Una Pizza Napoletana, the Joe & Pat’s and the PQR.

A review is offered for the Coco Pazzo Italian restaurant in New York City.

Focuses on the trend of Italian cuisine in the foodservice settings in American diners. Reference to the NPD/Crest research on the increase of traffic in Italian restaurants; Statistics for operators menuing lasagna and spaghetti; Comments from Paolo Sari, the executive chef of Coco Pazzo, Los Angeles; Information on several Italian recipes.

The article reviews the Cantalini's Salerno Beach Restaurant opened in the early 1960's by Giovanni Cimmino. Topics discussed include the restaurant's menu which reflects the very best in homemade Italian cuisine honoring the history of Giovanni's more than 35 years and family recipes and traditions the author have infused since he took over and the restaurant's open house on January 4, 2015 featuring live entertainment, complimentary food and drinks.

A review is offered for several Italian restaurants in Washington, D.C. including Osteria Morini, Bar Pilar and Pho 75.

The article reports on the search by restaurant Artuzzi's Italian Kitchen for perfect cooking equipment. When co-founder Rob Caswick and his business partners opened the Italian food chain, they hired a marketing team to make sure right food was served to right diners. The restaurant aimed to offer top-quality food in a fast and convenient way. To achieve it, the team looked for equipment that meet their demands.

Reports that pizza and pasta are the most popular food among Australians. Increased number of restaurants that offer combined meals of pizza and pasta; Reasons behind the popularity of pizza and pasta in the country; Top pizza and pasta restaurants in the country; Other Italian cuisines popular among Australians.