Billie Eilish discusses her recent realization of her attraction to women in an interview with Rolling Stone. She reflects on her journey of self-discovery, which became evident while working on her latest album, 'Hit me hard and soft'. Eilish expresses frustration over the public's reaction and the pressure to label her sexuality, emphasizing that self-awareness can come at any age.

Jennifer Lopez has released her ninth album, 'This Is Me... Now', a follow-up to her 2002 album 'This Is Me... Then'. The album, centered on her love for her current husband Ben Affleck, marks a significant chapter in her life. Lopez will also embark on a tour starting in Orlando, Florida, and release a film and a documentary on Prime Video. The album and related projects reflect her personal journey and beliefs about love.

You've Got Mail, a romantic comedy starring Meg Ryan and Tom Hanks, celebrates its 25th anniversary. Released in the United States on December 18, 1998, the film was an immediate success, captivating audiences with its story of two strangers falling in love through email exchanges. Directed by Nora Ephron, the film is a remake of Ernst Lubitsch's 1940 classic, with a modern twist of email communication. The film introduced many to the internet and remains a beloved classic. Warner Bros briefly re-released the film in theaters in October to mark the anniversary and the studio's 100th anniversary.

Italy, renowned for its rich culinary tradition, is losing young culinary talents to other countries due to poor working conditions, low pay, and lack of prospects. Many young chefs, like Davide Sanna and Roberto Gentile, have found better opportunities abroad, particularly in the United States and France. Those who attempt to return, like Giorgia Di Marzo, face significant economic challenges, including high operational costs and the prevalence of undeclared work in the restaurant industry.

The Metropolitan Museum of Art in New York is hosting an exhibition titled 'Women Dressing Women' from December 7, 2023, to March 3, 2024, celebrating the creativity and artistic legacy of female fashion designers. Curated by Andrew Bolton and his team, the exhibition features around 80 pieces from over 70 designers, including Rei Kawakubo, Miuccia Prada, and Vivienne Westwood. The exhibition explores the historical journey of women in fashion, from anonymous seamstresses to renowned designers, highlighting the industry's role in women's social, financial, and creative autonomy.

BiCE Cucina has opened a second location in New York's Soho, bringing a relaxed and elegant dining experience inspired by Milan. The new restaurant features a stylish décor, a menu with vegan, vegetarian, and gluten-free options, and traditional dishes like Taglioni Lobster and Ossobuco. CEO Raffaele Ruggeri aims to convey a Milanese state of mind through the restaurant. The original BiCE restaurant was founded in Milan in 1926 by Beatrice Ruggeri, and the brand continues to be managed by her descendants. The Soho location will also feature a DJ and live jazz to enhance the dining experience.

Rosé, or rosato in Italian, is celebrated for its unique pinkish color and is particularly popular in the summer. It is the oldest known type of wine, with minimal contact with grape skins during fermentation. Mariarosa Tartaglione, Wine Director of Ai Fiori NYC, explains the production process and offers pairing tips. France leads in rosé production, especially from Provence, while Italy and Spain are significant exporters. The U.S. has seen a rise in rosé consumption, with Italian rosato offering diverse varieties. Tartaglione recommends specific rosato wines and their ideal food pairings, highlighting the versatility and appeal of this wine category.

The article highlights the positive review by Rolling Stone for Måneskin's new album 'Rush!'. The review, written by music journalist David Browne, praises the band's excessive and flamboyant style, comparing them to classic rockers. The album, set to release on January 20, features 17 tracks and includes a collaboration with Tom Morello. Browne describes 'Rush!' as the band's most ambitious album, blending punk sounds with catchy tunes and ironic new wave songs.

Moleskine notebooks, known for their role in inspiring creativity, are the focus of an art exhibition at the One World Trade Center in New York. The exhibition, 'Moleskine Detour New York,' features 75 notebooks from the Fondazione Moleskine's collection, showcasing works by artists like Francis Kéré and Sigur Rós. The exhibition emphasizes the potential of creativity to drive social change, with contributions from young New York artists. Notable figures such as Lin-Manuel Miranda and Adele have used Moleskine notebooks for their creative projects. The exhibition is divided into themes like metamorphosis, memory, and imagination, highlighting diverse stories and projects.

Apple unveiled iOS 15 for iPhones, MacOS Monterey for Macs, along with updates to iPadOS and watchOS at WWDC21. iOS 15 features significant improvements to FaceTime, including compatibility with Android and Windows devices, enhanced audio, and background blurring. Live Text in Messages allows for digitizing text in photos, and Wallet will support digital IDs in select U.S. states. Siri will work offline, and Maps gets 3D guidance. Health tracking is improved, and Mac's Monterey OS introduces Universal Control for device integration. iPadOS 15 enhances multitasking, and watchOS focuses on physical and mental health, with new pilates and Tai Chi classes in Apple Fitness+, not yet available in Italy.

Chef Fortunato Nicotra, with 35 years of culinary experience and a history of working in Michelin-starred restaurants, shares a simple and delicious recipe for Spaghetti with Prosciutto Cotto and Leeks. The dish features Italian delicacies such as Prosciutto Cotto and Grana Padano, making it a perfect dinner option. Nicotra's background includes working as the Executive Chef at Lidia Bastianich’s Felidia and co-authoring a cookbook. The recipe is straightforward and uses easily accessible ingredients.

Rosetta Bakery, established in 2015, has successfully brought the authentic Italian art of baking to Miami Beach with seven locations and plans for expansion to New Jersey and Manhattan. Co-owner Tommaso Bulfon emphasizes the bakery's commitment to Italian tradition, using natural ingredients and offering a unique dining experience with an open kitchen. The bakery's success is attributed to its strategic location and appealing atmosphere, and it now aims to expand its presence across the United States.

Michael Pirolo, a chef/owner of Macchialina in Miami Beach, shares his recipe for Broccolini al Cesare, a twist on the classic Caesar salad. The dish features broccoli rabe, garlic, pepperoncino, Parmigiano Reggiano, and an anchovy vinaigrette, topped with toasted panko and a soft-boiled egg. The recipe includes detailed steps for preparation, including blanching the broccoli rabe, sautéing with garlic and pepperoncino, and coating with anchovy vinaigrette and shaved Parmigiano.

Macchialina, a restaurant in Miami's South Beach, offers a unique dining experience away from the tourist-heavy areas. Founded by chef Michael Pirolo, the restaurant focuses on serving locals with its rustic Italian cuisine. Pirolo, along with his life partner Jen Chaefsky and sister Jacqueline Pirolo, has created a family-run establishment known for its all-Italian wine selection and pasta dishes. Despite initial challenges, Macchialina has become a beloved local spot, recognized for its quality and authenticity.

Felice, an Italian restaurant by SA Hospitality Group, has opened its seventh location on NYC's Upper West Side at 240 Columbus Avenue. The restaurant aims to bring the happiness of enjoying a delicious meal to New Yorkers, featuring a menu with handmade dishes and locally-sourced produce. The space, designed by Samantha Tannehill, spans two levels and includes a Negroni program and wines from over 20 Italian regions. SA Hospitality Group, led by Gherardo Guarducci and Dimitri Pauli, continues to expand its presence in iconic New York neighborhoods.

Italian artisanal gelato is gaining popularity in New York City, with Venchi leading the expansion by opening a third store in Manhattan and planning a fourth. Other gelaterias like Eataly, Sant Ambroeus, L'Albero dei Gelati, M’O Il Gelato, and Gelateria Gentile are also contributing to the trend. Venchi's retail operations manager, Michele Sbarigia, emphasizes the natural and artisanal quality of their gelato, while Eataly's Global Vice President, Dino Borri, notes the customer shift away from packaged foods. Monia Solighetto of L'Albero dei Gelati in Brooklyn creates gelato with farm-fresh ingredients, including unconventional flavors like spinach and tomato.

Casa Limone, a new restaurant by Michelin-starred chef Antonio Salvatore, has opened in Midtown Manhattan, offering Mediterranean cuisine with indoor and outdoor seating. This is the first U.S. venture by the Monte Carlo Hospitality Group, which plans further expansions in New York City. The restaurant features a Southern Italian-inspired décor and a menu that includes dishes like Carpaccio di Tonno, Ruota di Carro, and Timballo alla Trapanese. Salvatore expresses pride in bringing his culinary heritage to New York during a period of recovery.

Villanelle, a restaurant in Greenwich Village, NYC, has introduced a new variation of the traditional Italian dish Tortellini in Brodo, incorporating dashi, a Japanese stock. Executive Chef Tyler Heckman and sous-chef Aaron Tomczak created this dish to provide a warm, comforting meal for diners during the cold winter months. The restaurant, established by Catherine Manning, emphasizes farm-to-table dining with seasonal and local ingredients. The dish is praised for its innovative blend of Italian and Japanese culinary traditions.

Sant Ambroeus Gelateria, an iconic Italian restaurant founded in Milan, has opened a new location in New York City's Soho neighborhood. The gelateria offers over 16 flavors of gelato and sorbetto, including vegan options, and features Italian-style sundaes called coppe. The space is designed to evoke the classic Italian gelateria experience, with special touches like china coppa designed by Ginori. Culinary Director Iacopo Falai, manager Samuel Molina, and executive pastry chef Cecilia Cattoni emphasize the authentic Italian experience and the dream-like quality they aim to provide to their customers.

L’Antica Pizzeria Da Michele, a renowned pizzeria from Naples, is set to open its second U.S. location in New York City's West Village. The first U.S. location opened in Los Angeles in 2019 under the direction of Francesco Zimone, who has expanded the menu to include a variety of Italian dishes. Zimone expresses excitement about the New York opening, hoping the city will embrace their vision and quality products.

The U.S. Postal Service has released a set of four new 'forever' espresso stamps, celebrating American love for Italian coffee styles. The stamps feature espresso, cappuccino, caffe latte, and caffe mocha, designed by artist Terry Allen with Art Deco-style lettering. Available on the USPS website, they reflect the growing popularity of Italian coffee in the U.S., as noted by Michele Sbarigia of Venchi and Luca Di Pietro of Tarallucci e Vino in New York City.

Carnevale in Italy is celebrated with traditional sweets known as dolci di Carnevale, which are typically fried and made with common pantry ingredients. Popular treats include chiacchiere, Castagnole, and Migliaccio. In New York City, Italian-American bakeries like Pane Pasta, Cerasella, and Palazzone 1960 offer these festive treats, allowing locals to enjoy the flavors of Italian Carnevale.

CNN explores Italian cuisine with Stanley Tucci as the special correspondent in a six-episode journey starting on Valentine's Day, February 14, and concluding on March 21. The series begins in Naples and the Amalfi Coast, tracing the origins of pizza, mozzarella, and San Marzano tomatoes, and continues through Rome, Bologna, Milan, and Tuscany, highlighting regional dishes and culinary traditions.

Mascarpone, a soft Italian triple cream cheese, is not only the key ingredient for tiramisù but also versatile for both sweet and savory dishes. Chef Vito Gnazzo from Il Gattopardo and The Leopard at Des Artistes in New York City shares three mascarpone-based recipes: Apple Fritters, a special garnish for panettone, and a chocolate mascarpone sauce. These recipes are simple to make and suitable for home cooking, with the panettone garnish being particularly timely for the Christmas season.

Bomboloni, the Italian version of donuts, are a traditional pastry with regional variations across Italy. Originating from Tuscany, they are also linked to Austrian 'krapfen'. Italian pastry chefs in New York, including Fabio Mussi and Gianmarco Di Michele of Zeppola Bakery, Vincenzo Virzì of Pane Pasta, and Giancarlo Palazzone of Palazzone 1960, emphasize the artisanal nature of bomboloni, highlighting the differences in ingredients, leavening, and preparation compared to donuts. Eataly's Head Pastry Chef Stefano Pederzani also notes the freshness and quality of their bomboloni, featuring gianduja cream from Venchi. The chefs describe bomboloni as requiring patience and quality ingredients, with a leavening process that contributes to their soft and fluffy texture.

Bigoli pasta, a thicker and coarser variety from Northern Italy, is ideal for creamy sauces and is featured in a signature dish at Kimika, an Italian-Japanese fusion restaurant in Nolita. Executive Chef Christine Lau shares a recipe for Soy Butter Bigoli with Mixed Mushrooms and Shallot Gremolata, combining Italian pasta with Asian-inspired flavors. The recipe includes detailed steps for preparing the gremolata and the pasta dish, emphasizing the use of fresh ingredients and specific cooking techniques.

The article introduces a unique way to celebrate Halloween by making pumpkin pizza, combining the festive ingredient with Italian culinary traditions. It features a detailed recipe by Giorgia Caporuscio, a young female pizza maker at Don Antonio in Hell's Kitchen, showcasing her expertise in crafting this seasonal dish. The recipe includes steps for preparing the dough, pumpkin cream, and toppings, with tips for achieving the best results.

Gluten-free pizza has become a popular and necessary menu item in New York City's Italian pizzerias. Pizzaioli have adapted their techniques to create gluten-free options that closely resemble traditional Neapolitan pizza. Key players in this market include Ribalta, Don Antonio, PizzArte, and Kesté, each with their unique preparation methods and offerings. The use of Italian flour and careful handling of the dough are common among these pizzerias. Some, like Don Antonio, have dedicated gluten-free workstations and ovens, while others, such as Kesté, plan to expand their gluten-free menu. The demand for gluten-free pizza is significant, with some establishments reporting that it constitutes a substantial portion of their business.

Kimika, a new restaurant in New York's Nolita, masterfully blends Italian and Japanese flavors under the guidance of Executive Chef Christine Lau. The restaurant, created by Erika Chou and Doron Wong of Rivers and Hills Hospitality Group, offers a unique Itameshi cuisine that combines the simplicity and high-quality ingredients of both culinary traditions. The menu features a variety of shareable dishes, from appetizers like Tsukemono and Heirloom Tomatoes to main courses such as Roe Roe Roe Roe Spaghetti and Pizzette Fritte. Desserts by pastry chef Clarice Lam and cocktails by head bartender Greg Kong add to the dining experience. Kimika also offers outdoor seating and take-out, with brunch and delivery services launching soon.

Cafe Milano in Georgetown, Washington DC, is a renowned dining spot frequented by political elites and celebrities, including the Obamas, Joe Biden, and Bill Clinton. Known for its authentic Italian cuisine and stylish Milan-inspired interior, the restaurant prioritizes privacy and comfort for its high-profile guests. Owner Franco Nuschese, originally from the Amalfi Coast, has successfully maintained the restaurant's reputation since its opening in 1992. The restaurant's popularity extends to its second location in Abu Dhabi. Notable dishes include capellini and cotoletta alla milanese, with top-quality ingredients sourced from Italy.

Prato Bakery in Jersey City, founded by Simone Bertini, brings authentic Tuscan baking traditions to the United States. Known for their cantucci, a type of almond biscotti, and other delicacies like Bruttiboni and schiacciata, the bakery emphasizes traditional recipes and high-quality ingredients. The bakery has expanded to multiple locations and offers a variety of baked goods, maintaining a focus on health and authenticity.

The Slow Food organization's Slow Wine Guide, celebrating its 10th anniversary, follows principles of awareness and sustainability in wine consumption. It evaluates over 500 wineries based on quality, history, environmental sensitivity, and adherence to the Slow Food philosophy. The guide awards symbols like the Snail for pesticide-free cellars and the Bottle for consistent quality. It has expanded beyond Italy to include Slovenian, Californian, and Oregonian wineries, with plans to include more from the East Coast in 2021.

The Boulevardier Lounge at Campari USA in New York City is an exclusive speakeasy bar with a capacity of 12, offering an intimate atmosphere and a view of Bryant Park. It features a historic bar, a chandelier, and photographs of bartenders like Harry MacElhone. Managed by Ugo Fiorenzo, the lounge serves drinks like Negroni, Aperol Spritz, and the Boulevardier. Campari's offices also include other unique bars and an open workspace for employees, with no executive offices, fostering a unique working environment.

Cremini's, the first Marche region-inspired restaurant in New York City, has opened in Brooklyn. Founded by Elena Salati and Riccardo Massetti, the restaurant offers traditional dishes such as Olive all’Ascolana, cremini, Polpette Le Marche, and Crescia. The couple, new to the restaurant industry, brings a modern twist to authentic regional cuisine. Their next goal is to open a second location in Manhattan.

Osteria 57 in New York's West Village, founded by Emanuele Nigro and helmed by chef Riccardo Orfino, emphasizes sustainability by offering a menu that combines seafood and vegetarian dishes, avoiding meat to promote environmental responsibility. The restaurant's philosophy is rooted in interconnected experiences and aims to provide hospitality and comfort. Signature dishes include Bucatini Cashew/Kombu and homemade paccheri, while the bar features sustainable spirits supporting charitable causes. The restaurant seeks to make a political statement through its sustainable practices and Italian culinary heritage.

World Nutella Day is celebrated on February 5th, a tradition started in the United States in 2007 by blogger Sara Rosso. In New York City, Nutella is featured on dessert menus at various restaurants, with dishes ranging from traditional pane e Nutella to innovative creations like Nutella gelato, BabaMiSud, Nutella Pizza, angeletti, and Nutella panzerotto. These dishes showcase the versatility of Nutella and the culinary creativity of New York eateries.

On February 5th, World Nutella Day, one lucky fan and a guest can win a trip to Alba, Italy, the birthplace of Nutella, including a factory tour and local activities. Nutella fans in the U.S. can also participate in a social media campaign to unlock 20,000 free jars of Nutella. The contest runs from February 5 to February 6. Nutella, introduced in 1964, celebrated its 50th anniversary in 2014 with a commemorative stamp issued by Poste Italiane.