Tag Archives: Italian American

7 Italian American-Owned Food Businesses in the Carolinas

Here is a list of some of my favorite local food products and food trucks in North Carolina and South Carolina owned by Italian Americans.

Nellino’s Sauce Co.–A pasta sauce company started in Raleigh, North Carolina, by Italian-American Neal McTighe based on his mother’s and great-grandmother’s recipes for classic sauces like marinara or tomato and basil made with good ingredients.

 

Melina’s Fresh Pasta–Italian-American owner Carmella makes classic fresh pastas like spaghetti and linguine as well as many creative ravioli like roasted red pepper & feta or goat cheese & honey. There’s even the pimento cheese ravioli. She also teaches pasta making classes in Durham, North Carolina.

 

 

Barone Meatball Company–Serving up classic Italian meatballs as well as fun creations like buffalo chicken meatballs and vegetarian ricotta balls. Owned by Italian-American Stephen Dewey, based in Raleigh/Durham, North Carolina.

 

 

Oak City Amaretto–An Italian-American amaretto made by Italian-American Anthony Scalabrino from a recipe inspired by his grandmother’s homemade amaretto, made in Raleigh, North Carolina.

 

Benny T’s Vesta–The first dry hot sauce available in five grades of heat made from a variety of fresh chile peppers grown in North Carolina, created by Italian-American chile enthusiast Ben Tuorto.

 

Charleston Bloody Mary Mix–A bloody Mary mix made by Italian-American Ryan Eleuteri that has all good ingredients and no horseradish–its distinctive flavor comes from a habanero mash, made in Charleston, South Carolina, found throughout the East Coast and Midwest.

 

Mr. A’s Beignets–A food truck serving delicious beignets and coffee with chicory New Orleans style in Apex, North Carolina, owned by Italian-American Arlton Cangelosi.

 

All photos in this article were used with permission of their respective owners.

–Dina Di Maio

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Dina’s Seven 2014 Food Trend Predictions

Seven is a lucky number, and I’ve come up with seven of my own food trend predictions from what I’ve gathered in my food travels.  These are Dina’s seven 2014 food trend predictions.

1.  Sardinian cuisine–Sardinian cuisine is slowly creeping up, and I think it will make more news and you’ll start seeing Sardinian dishes at Italian restaurants.  Most notably, Sardinian wine; Sardinian pasta, fregola; Sardinian honey and Sardinian bread.

2.  Contemporary Italian cuisine–This is already gaining popularity with restaurants like Tartina in Hell’s Kitchen and others serving contemporary Italian cuisine, but I think the trend will continue, especially for Southern Italian food.  (Most contemporary Italian cuisine you see is from Northern Italy or Napolitano pizza.)

3.  Traditional Italian American cuisine–I think this will continue to be rediscovered.  The advent of the food blog has brought some lesser-known Italian dishes like struffoli and cotenne to light.

4.  Filipino food–This trend started in late 2013.  I think a lot of benefit dinners after the horrible typhoons put Filipino food in the forefront, and I think it’s here to stay.

5.  Scandinavian food–This is a trend that continues to grow.  I think more Scandinavian food purveyors will open up in New York.  I’m not sure if the trend will reach mainstream America though.

6.  Ramen–I think Americans will embrace ramen and we’ll see more ramen shops around the country.

7.  Rediscovering food–I also think Americans are returning to the comforts of the past and simpler times.  I think we’ll see more of “forgotten” recipes from grandmas around the country.

Italian-American Foodways and the Making of Modern New York

Italian-American Foodways and the Making of Modern New York, Wednesday, December 12, 2012, 6:00 p.m., at the John D. Calandra Italian American Institute, 25 West 43rd Street, 17th floor, (between 5th and 6th Avenues),  RSVP by calling (212) 642-2094.

Rocco Marinaccio, of Manhattan College, will discuss the foodways associated with New York’s Italian immigrants in the early twentieth century. His focus is on the ways a developing Italian-American cuisine was incorporated into broader public discussions of moral, intellectual and physical health within the immigrant population.  He will also consider both a range of institutional actions–such as the New York City pushcart-reform legislation and various public health and dietary initiatives–and representations of Italian immigrant cuisine in various media.  Ultimately, mainstream responses to this cuisine comprised a program of “culinary reform,” designed to police and to assimilate the immigrant, fashioning both the citizenry and the urban landscape according to emergent conceptions of “modern” New York.