PALERMO, Italy — Although two-thirds of Sicily's vineyard acreage is devoted to white grapes, the red wines are getting most of the attention. And much of the interest in Sicilian reds is focused on nero d'avola.

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The New York Times' restaurant critic selects where to go in New York for exemplary Italian food of different kinds

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The San Francisco Chronicle reported on Wednesday, September 3, 2008: "The last several months have seen a series of changes for Copia: The American Center for Wine, Food and the Arts in Napa. Now there's another one...

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The feature from the New York Times starts:

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Food critic Michael Bauer writes for the San Francisco Chronicle on the advent of a Slow Food convention in the city. But, the critic takes a turn south, where the life is truly slower than that of the "city on the bay." Bauer writes:

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"Secrets of squid" by Janet Fletcher, Chronicle Staff Writer Date Wednesday, September 10, 2008:

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The New Times includes this interesting article on the culture of Italian Gelato, where it reads:

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