Charlie Pogacar

How Showcasing Italy’s Distinct Regional Cuisines Enhances Menu Authenticity, Diner Experience

Despite being a relatively small country, Italy boasts 20 different regions, each with its own customs, traditions and—last but not least—cuisine. Which regions have superior cuisine is a point of contention amongst Italians, says Stefano Terzi, co-owner and chef at Vice Versa in New York City. “We’re talking about Italians here,” Terzi says. “Of course we argue about it. We are an opinionated bunch, and we love food. It’s a hot topic of discussion, that’s for sure.” While that topic will always be up for debate, most can agree that the nuances and complexities of regional Italian cuisine continue to inspire chefs and delight diners around the globe. In fact,  the foremost experts in Italian cuisine admit that the layers involved in the subject matter are ever expanding. “I’m 53, I was born in Italy, and I’m still learning about the different regional cuisines,” says Lorenzo Boni, executive chef at Barilla America. “Italy has so much to offer outside of the traditional Tuscan, Sicilian, and Neapolitan cuisines that you hear so much about. If you dig into it, you can really find and learn some amazing new stuff.” ...

On the Menu: Octoberfest Burger

Good Times All Natural Burgers & Frozen Custard, a 31-unit chain based in Denver, Colorado, prides itself on offering elevated fast food.

On the Menu: Omelette Petit Trois

“Growing up, Boursin was a cheese we ate with meat, with salad, with a piece of bread,” says master chef Ludo Lefebvre, owner of L’Original Petit Trois and Petit Trois le Valley.