features

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.

In Sardegna

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.

Porcini

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.

departments

Recipe Index
Goods
Panino Tools

All the gear you’ll need to make the most IMPRESSIVE sandwiches

Wine

Both crisp and full-bodied, the WHITE GOLD from Vernaccia di San Gimignano is a fresh, warm-weather wine

Wine Tour

With stellar wines, distinctive structures and notable restaurants, THE NEW GRAPE WRANGLERS of the Maremma are changing the face of Tuscany’s rugged terrain

Semplice

A quick, balanced meal where veal with a cool yogurt and chive sauce is the main event

Leggero

A quick and light weeknight meal makes use of fresh herbs

Cooking School

Making MALLOREDDUS AL SUGO, the classic pasta of Sardinia’s cucina rustica

Intervista

Recently signed to the New York Knicks, the young Italian basketball star DANILO GALLINARI talks about his slam dunks of Italian sustenance