Wine and Food
November 29, 2009
Tasting Wines from Bolgheri and Castagneto Carducci
Charles Scicolone
Piero Incisa della Ricchetta Pouring Sassicaia
Bordeaux Blends from the Tuscan Coast
November 9, 2009
Wines by Joseph, Food by Lidia
by Charles Scicolone
Manzo (Roasted all-natural angus beef flat iron with mushrooms, with sliced hanger steak tagliata, and swiss chard and potatoes)
The Wine Media Guild at Felidia Restaurant. Joseph Bastianich and Lidia: a Passion for Wine and Food
October 20, 2009
Ferragamo: Wine and Fashion
Charles Scicolone
Salvatore Ferragamo at the Wine Tasting for His Family's Wines
A Wine Tasting with Salvatore Ferragamo, Grandson of the World Famous Italian Designer.
September 18, 2009
New DOC/DOCG Designations for Prosecco
Mionetto
A Bunch of Prosecco Grapes
The Largest Selling Sparkling Wine in Italy is Prosecco
August 28, 2009
Savoring Mozzarella di Bufala
Michele Scicolone
Water Buffalo at Tenuta Vannulo
Mozzarella di Bufala is Best at the Source
August 9, 2009
Making Neapolitan Style Pizza at Home
Michele Scicolone
Shaping the Pizza Dough
Pizza, Pizza and More Pizza. Confused Over Which is the Best Pizza Place? Now You Can Make Your Own Great Neapolitan Pizza at Home.
July 13, 2009
Monte di Grazia Winery-An Organic Winery in the Clouds
Charles Scicolone
The Wines of Monte di Grazia
On Wine, Beans Called Lizard Eggs and Hard Bread
June 30, 2009
A Little Bit of Italy at the Fancy Food Show
Charles Scicolone
The Saint Eustachio Stand at the Fancy Food Show
Great Products From Every Part of Italy
June 19, 2009
A little bit of Paradise on the Amalfi Coast
Charles Scicolone
Spaghetti with Clams, Zucchini, Olive Oil and Basile at Restaurant
La Gavitella
Gavitella, a Restaurant worth every step
May 22, 2009
Eating well in Piedmonte
Charles Scicolone
Eating Tajarin and having a goog time at Ristotante Vila Tiboldi
Piedmonte is the Best Region in Italy for Wine and Food Combinations
May 5, 2009
The Food and Wine of the Alto Adige in New York City
Charles Scicolone
Chef Niederkofler preparing risotto with Dolomite pine needles & breast of guinea fowl
The Cuisine of the Alto Adige-Deciedly Austrian with a Wink to Italy
April 18, 2009
Interview with a True "Pizzaiolo", Roberto Caporuscio
Michele Scicolone
Roberto Caporuscio Presenting his Pizzas
With all of the pizzerias here in New York City, we are thrilled to have Pizzeria Keste which is dedicated to making genuine Neapolitan style pizza. Roberto Caporuscio is a true...
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