December 2009
Inside:
Drink: An Italian take on 10 festive cocktails by two acclaimed New York mixologists.
Eat: Move over turkey, there's a new bird in town. Tiny quail makes a big impression at holiday time.
Give: Perfect presents for the gourmands in your life, from a simple horn handle corkscrew to a high tech gelato maker.
Explore: Discover the pleasures of Parma.
Celebrate: New Year's in Rome means lots of fireworks, fun, and food. Plus the Pope.
Articles from this issue
Brodo At Its Best
features
Santa’s Little Helpers
Inspired by the recipes and flavors of Italy, two mixologists create ten innovative party-starting cocktails.
8 Perfect Pairings
Reinvent the cheese board with exciting conserves, compotes and condiments.
Brodo
Delicate broths lead elegant holiday dinners.
A covey of six
Quail warms the winter kitchen with a group of roasting-hot recipes.
Impeccable Tastes
The small Emilia-Romagnan city of Parma lures with its royal cheese, prized prosciutto and cultural breadth.
departments
Gift Guide
Impress the epicureans on your list this year with these 24 rockin’ regali.
Wine
Here’s the lowdown on THE GLITTERING PRIZES of Italy’s spumante.
Dossier
Kick off 2010 watching fireworks explode over the Eternal City. Here’s your guide to places to eat, stay and party on New Year’s Eve in Rome.
Piatto Storico
The rich, unctuous dish cotechino con lenticchie is the first meal of the new year, and promises fortune.
Leggero
A “devil’s” chicken, cabbage salad and banana dessert make up this light winter meal.
Scuola di Cucina
A guide to making bignè alle pere con cioccolato, pear cream puffs with chocolate sauce.
Intervista
After finishing his holiday album, famed tenor Andrea Bocelli talks about his favorite spaghetti and meals with his family.
Where to find La Cucina Italiana / Subscribe / Recent issues
© 2010 Quadratum USA. All rights reserved.
