Michael Zambito, chef and owner of Zambistro in Medina, holds up a plate of lobster pasta, his signature dish. (Rocco Laurienzo/Daily News)

MEDINA — Months before chef Michael Zambito opened Zambistro in an unassuming store front on Medina’s Main Street, he started crafting his menu. Balancing upscale items like Sicilian salmon with down-home comforts like bacon-wrapped meatloaf, he prepared a fine dining experience that was lac…

The lobster pasta is the cornerstone of Zambistro in Medina. (Rocco Laurienzo/Daily News)

The Sloppy Joey at Breeze Inn Again Café.

HAMBURG — It’s no surprise, in a region that loves to eat, that the number one reason why people attend the annual Erie County Fair is food.

Nicole Bellnier, co-owner of the Breeze Inn Again Café in Kent, holds up the eatery’s signature dish, the Sloppy Joey. (Rocco Laurienzo/Daily News)

State and county fair season has arrived, and that means there will be rides and games galore. While many people are drawn to fairs by the entertainment, just as many are willing to stand in line for the unique and tasty foods that seem to embody fair and carnival fun.

Laura Salvania, co-owner of Salvania’s Restaurant in Batavia has been serving up bowls of rigatoni by the dozen since the eatery opened 34 years ago. (Rocco Laurienzo/Daily News)

The rigatoni at Salvania's Restaurant in Batavia sells for $6.50 with meatball and $6.95 with Italian sausage and comes with a side salad and bread. (Rocco Laurienzo/Daily News)

Many people desire to be healthier, and sales of nutritional supplements reflect such desires. A report by Packaged Facts titled “Nutritional Supplements in the U.S,” says supplement sales reached $11.5 billion in 2012 and have been climbing ever since.

Kristi and Tommy Streamer, owners of the Amber Lantern Bar & Restaurant in Warsaw, show off their signature dish, the Max Burger with a side of homemade french fries. (Rocco Laurienzo/Daily News)

The Max Burger at Amber Lantern Bar & Restaurant in Warsaw. (Rocco Laurienzo/Daily News)

(AP) — The FDA is phasing out artificial trans fats from the food supply, but people should limit their intake of saturated fats, too, which can also cause heart disease. There are three main types of fat: unsaturated, saturated and trans fats.

The right dietary choices can not only improve your health but the environment as well. But urbanization and increasingly busy schedules force many people to seek the most convenient, and not necessarily the healthiest, foods.

BATAVIA — The wonderful thing about pizza is that there is no right or wrong way to make it. No template exists for the perfect pizza. Instead, it is the culinary equivalent of an artist’s canvas. Add whatever you like.

Paul Berardini, owner of Big Pauly’s Pizza in Batavia, shows off his signature dish, the Classic White Pizza, in front of the ovens in his restaurant. (Rocco Laurienzo/Daily News)

The Classic White Pizza at Big Pauly's sells for $9.99 for a small, $13.99 for a medium, $19.99 for a large, and $31.99 for a sheet. (Rocco Laurienzo/Daily News)

The Cowboy Burger from Michelle's Catering Co. features four stripes of bacon, four onion rings, a handful of jalapeno slices and cheddar cheese sauce. (Rocco Laurienzo/Daily News)

Michelle Farina, owner of Michelle’s Catering Co., shows off her signature dish, the Cowboy Burger, next to one of her food trucks. (Rocco Laurienzo/Daily News)

Brunch isn’t just for mom. This Father’s Day, make eggs, toast and bacon on the grill for a breakfast that’s sure to spoil the man of the house.

Nick Ficarella, owner of Ficarella’s Pizzeria in Batavia, shows off his Tuscan Grilled Chicken Pizza, the signature dish at the eatery. (Rocco Laurienzo/Daily News)

Rick Mancuso, owner of TF Brown’s Restaurant in Batavia, shows off the establishment’s signature dish, the “Batavia’s Favorite.” It’s a combination of beef on weck, chicken wings and macaroni salad. (Rocco Laurienzo/Daily News)

PERRY — Nearly a decade ago, Travis Barlow was looking for a dessert that would stand out from the fare offered at other restaurants. After much trial-and-error, he landed on what has become his signature dish, the Canned Brownie Sundae.

At the family-owned Hole in the Wall Restaurant in Perry, everyone loves the signature dish, the Canned Brownie Sundae. The dessert is the creation of chef Travis Barlow, center. Pictured with him are his children, Anna, left, and Sebastian, mother-in-law Anita Billings and wife Jacquie Bill…

Gene Hewitt, chef at Terry Hills Restaurant, sells about 40 gallons of his seafood bisque each week and draws diners from Buffalo and Rochester just for the signature dish. (Rocco Laurienzo/Daily News)

John Spyropoulos shows off the Greek Souvlaki Salad with chicken, the signature dish at the family-owned Settler's Family Restaurant. (Rocco Laurienzo/Daily News)

Nothing seems to be more synonymous with Mother’s Day than a bountiful brunch buffet. Apparently, the best way to say “Thanks, Mom!” is with a scrumptous spread.

Terry Hills Restaurant and Banquet Facility Chef Gene Hewitt on the grill this week. (Mark Gutman/Daily News)

Andy Beedham, head chef of Fortune’s Restaurant, shows three dishes containing the homemade pasta his crew prepares every day. (Rocco Laurienzo/Daily News)

This month, a sure sign that spring is here will appear at road side stands and farmers’ markets. Asparagus, radishes and some leafy greens are early vegetable crops in Western New York and are here and ready to be savored.