Articles from this issue
Behind the scenes at chef Paul Bartolotta's acclaimed Las Vegas restaurant where he realizes his incredible vision: bringing the flavors of Italy's most breathtaking seafood to an astonishing desert location
A summertime favorite, zucchini blossoms are coveted for their delicate, earthy flavor.
Blooming from the most prolific of vegetables, the flower that graces the zucchini plant shines in 9 inspired recipes.
Lauded chef Paul Bartolotta brings us to the desert, where, in his latest achievement, he delivers Italy’s most pristine seafood to Las Vegas. VIEW SLIDESHOW
Freed from mass-packaged metal tins, sardines’ flavors shine when they are fresh.
This singular and time-honored marinated fish recipe hails from the waters and towns of Lake Como’s scenic Lariano Triangle.
Finer Grinds of Pesto
This heavy-hitting sauce balances bold and gentle notes in 6 tasteful recipes.
From scale to tail, the most useful gear for prepping, cooking and cleaning fish
Verdicchio, a storied wine loved for its robust flavor
A bright sauce complements veal skewers for a light supper with vegetables and a melon granita
Peaches and basil top lemon sorbet in a simple meal featuring an easy pasta with cherry tomatoes
Step-by-step instructions for making Ravioloni al Pescatrice, an elegant fisherman’s pasta
The Aviation shakes up the unmistakable flavor of maraschino liqueur with gin and lemon
Stylish host Giovanna Gentile Ferragamo dishes on her love of food
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