Stuffed animals. A five-year-old girl. Her mom. And teriyaki sauce. Lots of teriyaki sauce.

Here’s what to pair with the over 250 spirits that we’ll be tasting at this year’s event.

When Fiore’s famous pistachio cornetti sell out, in-the-know patrons happily turn to this stunning Italian cake.

Behind Fiore’s pastry counter, chef Justine MacNeil is serving up a delicious masterclass in Italian food history.

These hand-formed pastas hold centuries of history — and some of the city’s best sauces.

In the ’90s, red gravy flowed through every Italian restaurant in Philly. Then came Marc Vetri.

Corte Oven & Bar debuts in the old Mulherin’s Pizzeria. Plus: Honeysuckle’s new cafe concept, Kampar shows signs of life, and a look at the bar coming to Ballers.

From family recipes to global influences, a new generation of Philadelphia chefs is reshaping Italian cuisine.

Cheesesteak scion Tony Luke Jr., who has been estranged from his father and brother for years, laughs at their asking price for what is now Tony & Nick’s.

Phila Lorn’s limited-time collaboration with Home Appétit brings the flavors of the celebrated Cambodian restaurant to your door and supports his former South Philly school.

Robert Amar’s traveling fishmonger business, Small World Seafood, supplies over 1,200 weekly customers with top-tier options from sushi-grade salmon to skate wing.

Plus: A new owner for an old space, saying goodbye to a South Street sports bar, and a brand-new breakfast spot in Point Breeze.

Field Day brings foraged cocktails, a fermentation lab, and Sweet Amalia chef Melissa McGrath to Northern Liberties.

“It tasted like if beige had a flavor.”

Scampi’s new takeout lasagna series has Philly’s top chefs breaking all the traditional rules of the classic pasta dish.