Much of what we love about the Valley are those pieces of it we can sip, nibble or otherwise devour, from fusion Indian cuisine to primo falafel to cloudy IPAs. Salut!
Ubiquitous but notoriously tricky to master, cacio e pepe is the double Axel of Italian cooking.
The Valley has lost one of its culinary luminaries. This past weekend, legendary Italian chef/restaurateur Tomaso Maggiore died after a long battle with lung cancer. He was 73 years old. Maggiore immigrated to the United States from Sicily as a young man and worked his way up the restaurant ranks in New York City before moving west. He and his wife, Patricia, opened Tomaso’s Italian Restaurant in the Camelback Corridor in September 1977. Their children, Joey and Melissa, grew up in the industry and joined their parents in running a...
Cibo Urban Pizzeria may be known for its glorious, crusty pies and quaint 1913 bungalow, but it also deserves a shoutout for its mixed vegetable antipasto.
Every now and then, Danilo Sodano and his daughter, Hera Ambrosio, sneak a new dish on the menu of their North Scottsdale Italian restaurant, Casa Mia. “Strascinati is a dish my dad came up with and customers love it,” Ambrosio says.