A New Face For Farro
At the hands of a young chef, the classic emmer grain of the rustic kitchen is reinvigorated in five elegant and inspired recipes.
A voyage tracing the steps of D.H. Lawrence leads into the wild on the less traveled roads of inland Sardinia.
The Succulent Ones
Chef Efisio Farris carries on his inherited legacy from Sardinia—making the world’s best roast suckling pig.
Live Not By Bread Alone
Ready for the picnic season, the sandwich takes center stage, stacked with layers of fresh and unique ingredients.
Italy’s king of mushrooms makes its summer debut in first and main courses.
End In The Red
Always ready first, sweet and ripe strawberries also make for the best finishes.
All the gear you’ll need to make the most IMPRESSIVE sandwiches
Both crisp and full-bodied, the WHITE GOLD from Vernaccia di San Gimignano is a fresh, warm-weather wine
With stellar wines, distinctive structures and notable restaurants, THE NEW GRAPE WRANGLERS of the Maremma are changing the face of Tuscany’s rugged terrain
A quick, balanced meal where veal with a cool yogurt and chive sauce is the main event
A quick and light weeknight meal makes use of fresh herbs
Making MALLOREDDUS AL SUGO, the classic pasta of Sardinia’s cucina rustica
Recently signed to the New York Knicks, the young Italian basketball star DANILO GALLINARI talks about his slam dunks of Italian sustenance
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