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RivaBella: Trendy Italian Dining

RivaBella: Trendy Italian Dining

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It isn’t surprising to recognize a lot of similarities between the new RivaBella and other Innovative Dining Group-owned restaurants like BOA and Delphine. The new Italian-inspired eatery is huge (8,000 square feet), attracts a Hollywood crowd of stars and stargazers, is located across the street from BOA on the Sunset Strip, and boasts a modern chic design.

RivaBella highlights Mediterranean fare thanks to co-owner (and Angelini Osteria chef) Gino Angelini. The massive space is broken into several different areas: an interior marble-topped bar/lounge, a large dining room centered on a double-sided brick fireplace with a retractable roof, a few nice rounded big leather booths amid tall trees, an outdoor patio, and a cozy private room resembling a rustic Italian wine cellar.

The menu reflects traditional Angelini Italian dishes including the comforting eggplant Parmesan; the light spinach pasta, ricotta, and meat sauce Lasagna Nonna Elvira; and the hearty osso buco with risotto and gremolata, but also features innovative dishes such as the squid ink crab ravioli, linguini with sea urchin sauce, pizza with quail egg and asparagus, and saffron tagliatelle with a prosciutto ragù.

Dining in such a beautiful ambiance among celebrities comes at a price, however. Most pasta dishes are around $18 with the exception of the spaghetti with truffle and sausage at $44. Head downtown to Bestia and a very similar more rustic pasta, sausage, and truffle dish will cost you about half as much.

RivaBella boasts a great atmosphere and is a perfect spot for a variety of situations. Bring visiting tourists who want to see a trendy new Hollywood restaurant complete with celebrity diners, impress a first date with the romantic atmosphere and expensive bill, or just come to enjoy the traditional Italian standout comfort food by the fireplace.

Top Italian Appetizer Recipes | Michele Romano Recipes

Enjoy your Italian dining experience with one of my top Italian Appetizer Recipes including fergosa breads, roasted garlic and fresh roma tomato bruschetta .

I don't know about you, but when I walk into an Italian restaurant, I am looking forward to a mouth watering adventure from start to finish! From the gorgeous Italian waiters. oh, hold it, sorry honey, just kidding! In all seriousness, people are drawn to the romantic ambience of an authentic Italian setting.

Italians have a saying, "you cook what you can with what you have". Dad still recites those old school values today. I live by them. Speaking of which, I recently stumbled across a restaurant in Vancouver called The Poor Italian. (Cool name) I plan on taking it in next trip to the coast. Apparently they have an award wining wine list to go along with the old world values. Nice!

Here is just one example of "The Best Restaurants as Picked By Romans"


Found in the area of Ponte Milvio, MET is a crossroad of styles and trends. A hotspot for the trendsetters and jet set of Rome. The menu at MET offers a wide range of choice to meet the different tastes of its trendy clientele. The Ponte Milvio itself has become a rendezvous for young lovers due in part to the phenomenon of the " Love Locks ". Couples lock a padlock on the street lights of Ponte Milvio and throw the keys into the river below, hence making an unbreakable bond of love. Today, "Love Locks", are also popular in other locations like Venice and Milan. Beware though, it can cost you a pretty hefty fine, so think twice before going ahead and doing it.

I love a nice glass of Chianti while savoring decadent nibbles from an antipasto platter. The word antipasto says it all meaning "before the meal". Italian appetizers serve to get your appetite going as long as you do not overdo it! Make sure to save room for the next three courses!

The rich culinary traditions of Italy, still reigns supreme in many of today's restaurants as well as many home kitchens including the part that Italian appetizer recipes play with its array of marvelous morsels such as fragrant focaccia breads, marinated vegetables, roasted garlic spread on a crusty Italian baguette or fresh roma tomato bruschetta. Not to mention the variations of olives stuffed and not stuffed! The Italian cheeses that are so tasty, you can eat them for dessert with fresh fruit, cheeses such as Parmigiano Reggiano, Grana Padano, Gargonzola, and Fontina. I love the sound of all those Italian names!

The great news is that you don't have to go out to a restaurant to experience the allure of the Mediterranean and its Italian fare. You can prepare authentic Italian healthy appetizer recipes like the ones I mentioned above in your very own kitchen! Bookmark this page and try the free recipes provided at your own leisure. For these and numerous other flavorsome Italian cooking recipes, watch for and purchase my new cookbook, " Romano/Tuscano Top Secret Recipes " due for release early this fall. Enjoy!

Lidia's Italy in America

Lidia Bastianich is one of my personal heroes and, in a moment's notice, I would lead the campaign to make her our next Ambassador to Italy. (Mr. Obama, are you listening?) Nothing, of course, against our current Ambassador, but I can think of no one who is so recognizably respected. Lidia has all the makings: savvy business acumen, formidable intelligence, and the perfect demeanor fitting such a position. And I love the notion that political prowess may actually begin in the kitchen.

Lidia has introduced us, through her seven cookbooks, television shows, and as doyenne of a handful of Italian restaurants in America, to the complexities of Italy's culture and to the simplicity of Italy's authentic cuisine. For decades we have accompanied her on journeys across the culinary landscape of Italy and now, in her newest cookbook, Lidia takes us on a culinary exploration of Italian cooking in America.

And while you'd think there's nothing left to say about Italian-American food given the thousands of magazine articles and dozens of cookbooks that have scrubbed this particular gastronomical cupboard clean, nugget after nugget of good food and delectable ideas pop out of the recipes and stories lovingly told by Lidia and her daughter, Tanya Bastianich Manuali, in Lidia's Italy in America (Alfred A. Knopf).

Lidia Bastianich, who by most reckoning must be Our Lady of Italian Cooking, traveled the country, revisiting places where Italian immigrants originally settled and where, even today, there's great resonance. From Arthur Avenue in the Bronx to San Francisco and California wine country, with stopovers in robust Italian enclaves like New Orleans (think muffuletta sandwich), Philadelphia, Federal Hill in Providence, Chicago (think chicken Vesuvio), Baltimore and Boston, she adds places and faces to what certainly is America's favorite "foreign" cuisine.

I put the word "foreign" in quotes because, by and large, we eat domesticated versions of true Italian food here and in many cases we eat Italian dishes that never existed in the old country. Many of the dishes -- spaghetti and meatballs and veal parmigiano --were invented here by immigrants who made good and creative use of products then available to them.

Most of the time-worn dishes in this book no longer appear on menus of trendy, upscale Italian restaurants. After all, when was the last time you went out for lasagna or veal marsala or chicken tetrazzini? -- dishes that have been co-opted by the likes of Olive Garden. So you won't find sea urchins or burrata or guanciale or lardo here. You will find perfectly clear recipes of all your old favorites along with some interesting twists.

She notes that, contrary to most recipes in Italian-American cookbooks, the steak in bistecca pizzaiola should be cooked separately from the sauce so that both retain their distinct identities most recipes have the meat simmered in the sauce. She has the same advice for those old standbys, sausage and peppers and veal marsala: cook the meats separately from the vegetables, then toss together at the very last moment.

Lidia theorizes that pasta alla puttanesca soared to popularity here in the 1970s because authentic Italian ingredients such as cured olives and cured capers were just becoming available, so the dish delivered what she calls a "wallop of flavor" that keeps people making it right up to today. She discovers that in Sicily they make pesto with pistachios instead of pine nuts, and notes that 98% of pistachios eaten in the United States come from California. And she explains that even though Thomas Jefferson had a macaroni-making machine and served his baked pasta doused with cheese, maccheroni al formaggio also has an Italian rendition, hers with sage, grated fontina, cheddar and parmesan cheese.

Hamburger fans ought to try Veal Hamburger Parmigiano as made in Rigazzi's restaurant in St. Louis (that's how they spell it), a breaded and fried patty made with ground veal and parmesan cheese and served in an Italian roll with marinara sauce and mozzarella. From Roberto's in the Bronx, she offer braised chicken breast with prosciutto and smoked provola.

Although they're authoritative, many of these recipes are nostalgic because they require an ingredient many of us no longer have: time -- time to make and fill ravioli with sausage and ricotta, or to assemble the various components of a first-rate lasagna, or to pound thin, stuff, roll and braise braciole. Where are our grandmothers now that we need them again?

There's one very up-to-date recipe for brined turkey breast, from the New York restaurant Torrisi Italian Specialties, in which the bird is cooked very slowly in a quasi-sous vide plastic pouch, then smeared with a fabulous paste of garlic, oil, honey and vinegar and broiled until the skin crisps.

I asked Lidia which recipes best represent the Italian-American kitchen. She chose Fried Marinated Artichokes, Clams Casino, Penne Rigate in Vodka Sauce, Spaghetti with Meatballs, Chicken Cacciatore, Sausage and Peppers, and Almond Pine Nut Cookies as the "stellar expressions."

I'm up for any of these dishes -- or for her voluptuous eggplant parmigiana -- next time Lidia plans to spend an afternoon at the stove.

The soulful pictures of Italian-American chefs, cooks, fishermen and butchers are almost worth the price of this lovely book. Ambassador Bastianich has a nice ring.

Rozanne Gold, award-winning chef and author of "Eat Fresh Food: Awesome Recipes for Teen Chefs" "Healthy 1-2-3," and "Radically Simple."

Soup recipes

Soup is generally served as part of the primo course during a meal and there are a number of popular Italian soups eaten around the world, such as minestrone and pappa al pomodoro. Often packed with pasta, bread or beans, Italian soups tend to be substantial dishes in their own right making them fantastic options for a filling lunch or midweek supper. This collection of soup recipes from Italy's finest chefs runs the gamut, from elegant dinner party starters to healthy recipes for a quick lunch.

Antonio Carluccio shares his classic Minestrone recipe, while Cristina Bowerman's chowder combines shrimp and corn into a colourful, filling fish soup. There are some stunning cold soup recipes, too, which are perfect served as an elegant starter during the hotter months. Salvatore Elefante tops his Cold tomato soup with a salty, sophisticated mix of marinated anchovies and smoked cod, or try Fabrizio Marino's Healthy gazpacho for a vibrant vegetarian soup recipe, finished off with a garnish of fermented vegetables.

A Modern Take on Old Town:

Trattoria Don Pietro brings something new and refreshing to Old Town. Between the groundbreaking Italian menu items, wisteria garden patio ambiance, and over-the-top cocktails- Trattoria Don Pietro is the hottest and most instagrammable restaurant in San Diego. The newest restaurant in Old Town is the perfect combination of traditional and trendy.

Trattoria Don Pietro is the only Italian restaurant in the heart of Old Town and adds a classy and contemporary feel to the area. Serving the local areas of Point Loma, Mission Hills, and Pacific Beach, Trattoria Don Pietro is the perfect venue for those looking for a fun atmosphere without having to dive into the high-traffic areas of downtown and Little Italy.

47 Italian Pasta Recipes Beyond Spaghetti & Meatballs

Pasta addicts, you've come to the right place.

Gnocchi + cacio e pepe = an absolute dream.

The sauce is reminiscent of cacio e pepe, so you know it's good.

Only way to make ravioli even better? Fry it.

Layers of bolognese heaven.

Cheese + pepper = perfect pasta.

Heavy on the cheese, please.

The secret to our perfect vodka sauce? Tomato paste!

They're held together by ricotta and parmesan 😱

There's no shortage of flavor.

Wayy different than ravs or tortellini.

Don't show up to a summer hangout without the pasta salad.

Might be better than Olive Garden's.

The ultimate way to transform a package of ground beef into something show-stopping.

This quick and easy linguine recipe will become a new weeknight favorite.

The cheese limit does not exist.

Caprese lovers, this mac is for you.

We turned Chicken Florentine into our new favorite pasta dinner.

When you can't decide between your two favorite carbs.

Making your own meatballs and sauce makes it even better.

Everyone needs a go-to lasagna recipe.

The simplest homemade spaghetti sauce, ever.

Shrimp, spinach, tomatoes, garlic? Yes, this is the pasta of your dreams.

This cheater's lasagna is genius: You start with simmering marinara in a skillet, add ravioli and cooked sausage, and top it off with cheese for a melty one-pot meal.

The 20 Essential Italian Restaurants in Chicago

If there’s one thing most people can seemingly agree on, it’s that a hearty bowl of pasta is always good choice. Heavy with Italian tradition, Chicago is home to some of the country’s best red sauce restaurants. From timeless classics, such as spaghetti and meatballs and chicken Vesuvio, to contemporary plates featuring luxe ingredients like truffles, there’s a lot of variety to be had. Many places have histories that span decades while others are relative newcomers. But the one thing they all have in common: Cooking that would make nonna proud. New additions to the list include stylish Gibsons Italia, Hogsalt Hospitality’s Ciccio Mio, and South Side darling Franco’s Ristorante.

As of March 2, Chicago restaurants are permitted to serve customers indoors with a 50 percent maximum capacity per room, or 50 people — whichever is fewer. Regardless, the state requires reservations for both indoor and outdoor dining. However, this should not be taken as an endorsement for dining in, as there are still safety concerns. For updated information on coronavirus cases in your area, please visit the city of Chicago’s COVID-19 dashboard. Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines.

Cherry Tomato Tarte Tatin

Juicy cherry or grape tomatoes are coated in a light caramel to make the “topping” for this tart, but the whole thing is baked upside down in a skillet. Do most of the steps to prepare it in advance—make the zucchini paste and defrost the puff pastry a few hours or up to two days ahead—but be sure to serve the tart just after baking, turning it out from the pan in front of guests. It tastes best while the caramel is still runny and the warm, topmost layer of dough has a custardy consistency. Get the recipe for Cherry Tomato Tarte Tatin » Michelle Heimerman


Designation: Bib Gourmand

What It Is: A casual trattoria from the Trabocchi team complete with a working pasta station.

What Our Inspectors Say: “The name (Italian for ‘pasta master’) sets a very high bar but lives up to its moniker with a notable variety of hearty and elegant preparations listed as "classical" and "seasonal." Highlights have included soft, almost whipped polenta folded with showers of cacio e pepe and piled with fresh green peas and shaved Pecorino. Spinach tonnarelli melded with a vibrantly seasoned lamb ragù exudes a faint whiff of sweetness. Speaking of sweet, end with the wonderfully crumbly hazelnut cake with a delightful lemony edge."

Here Are Our 12 best Italian recipes, ranging from Focaccia bread to a luscious tiramisu and more. Buon appetito!

1. Caprese Salad with Pesto Sauce

Nothing like a fresh tomato salad in summers! A great antipasto bite to start your meal with. This combination of juicy tomatoes and mozzarella cheese salad topped with freshly made pesto sauce is a distinct yet simple one. It offers a twist to the classic caprese salad.

Italian Recipes: Caprese Salad with Pesto Sauce is a fresh and distinct twist to a tomato salad.

2. Panzenella

Panzenella is a Tuscan bread salad, ideal for summer. It does not follow a particular recipe, but the two ingredients that do not change are tomatoes and bread. This salad is great with a chilled glass of Prosecco and lots of sunshine!

Italian Recipes: An ideal summer salad, panzanella has spices, herbs and veggies tossed together.

3. Bruschetta

An antipasto dish, bruschetta has grilled bread topped with veggies, rubbed garlic and tomato mix. A country bread sliced and topped with different toppings - the evergreen tomato-basil and an inventive mushroom-garlic. The classic Italian starter!

Italian Recipes: Bruschetta is a classic Italian dish with generous garlic flvaour and a cheesy, spicy, tomato topping!

4. Focaccia Bread

Fresh dough is topped with caramelized onions, olives, tomato slices, basil leaves, grated parmesan cheese and baked delicious!

Italian Recipes: A delicious, fulfilling bread, baked to perfection!

5. Pasta Carbonara

This simple Roman pasta dish derives its name from 'carbone' meaning coal. It was a pasta popular with the coal miners. The original recipe calls for guanciale, which is pig's cheek, but since its not easily available, the chef has used bacon instead.

Italian Recipes: Pasta Carbonara is the ultimate cheesy dish that you would love to indulge in!

6. Margherita Pizza

Fancy a pipping hot pizza, fresh out of the oven? Create one at home! Margherita Pizza is to many the true Italian flag. One of the most loved Italian dishes, it just takes a few simple ingredients and you get insanely delicious results! You just can't go wrong with that tomato, basil and fresh mozzarella combo.

Italian Recipes: Classic Margherita Pizza with oodles of cheese, need we say more?

7. Mushroom Risotto

A plateful of buttery risotto with the goodness of mushrooms. A healthy bowl of mushroom risotto has benefits more than you can think. A great source of protein, powerful antioxidant and even has cancer-fighting properties. This risotto recipe with mushrooms is a delicious recipe besides being easy and quick! Great to feed a hungry horde!

8. Pasta Con Pomodoro E Basilico

This is the most basic and simplest cooked pasta sauce, hence it is the benchmark of a good Italian home cook. This one boats of being among the original Italian recipes of pasta. easy and quick, this pasta recipe can be made under half an hour. Serve as a breakfast, pack for kid's tiffin or savour as an evening snack. You can even cook this for a casual and lazy dinner and pair this up with red wine.

Italian Recipes: The basic of all pasta recipes, you can cook this for dinner too.

9. Tiramisu - The 'pick-me-up' cake

The delightful tiramisu recipe with sponge fingers soaked in coffee, layered around and smeared with a creamy mascarpone mixture. The word 'tiramisu' in Italian means 'pick-me-up'. Owing to its caffeine kick it sure does!

Italian Recipes: A soft, melt in the mouth dessert that you can pair with tea or right after the dinner.

10. Lasagna

The ultimate Italian dish has to be this recipe of Lasagna. A secret to the best lasagna recipe lies in the perfectly made, home made bolognese sauce and this bacon and lamb lasagna boasts of a delicious one! Loaded with parmesan cheese and layered with a mix of vegetables, bacon strips and minced lamb, this lasagna recipe is nothing short of perfect.

11. Pistachio Panna Cotta

End your meals, the Italian way! Panna cota is dessert is made with gelatin, cream and milk. Chilled and served with chopped pistachios garnishing. Panna Cotta, in Italian, means 'cooked cream.' This is a very easy and quick dessert to prepare for a party at home. With just a handful of ingredients, you can have this Italian delicacy and relish away!

Italian Recipes: Pannacota is a delicious treat to relish after a hearty meal.

12. Panettone

An Italian sweet bread, panettone is a perfect Christmas or New year's dessert with the goodness of egg, flour, sugar, raisins, candied orange, lemon and cherries.

Enjoy your Italian cooking time and make the most of these recipes to surprise your friends and family.

Watch the video: CONFARTIGIANATO RIMINI - MOD ART 2012 Rimini Grand Hotel 22-06-2012 7 di 8 (May 2022).