Articles from this issue
With flavors both subtle and pronounced, this elegant and hearty dish is cherished and perfected with the right technique.
Tucked into Italy’s north-eastern corner, this port and former Austrian province is a cultural hotbed of music, literature and winter-ready Italian cuisine.
The cuisine of Italy’s mountainous north inspires a rich feast with multiple combinations.
Our primer on Italy’s most famous extra-virgin ingredient, spotlighting its DOP-certified types, their flavors and the particulars of where they’re made.
popping the top on Italy’s superb bubbly
the gift guide
our picks of the season’s best regali for cooks and entertainers alike
fruits of fall, CHESTNUTS own a storied past and are synonymous with the upcoming holiday
scuola di cucina
learn to make amazing TORTELLINI IN BRODO, the star of Emilia-Romagna’s Christmas
from fries to foie gras, critic JEFFREY STEINGARTEN is the insatiable connoisseur of all things edible
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