Articles from this issue
The Pace of Change
Some twenty years after Slow Food’s inception, a trip to its
headquarters in Bra and two nearby presidia sheds light on this global
movement’s regional roots.
Mother Nature’s golden sweetener takes on a myriad of flavors and
aromas. Twelve recipes make use of some of our chosen few.
An Italian Thanksgiving
Chef Marco Canora brings his Italian palate and skills in the kitchen
to an All-American celebration.
Hauled from the Atlantic Ocean, then packed and preserved in salt,
this sturdy cod of long-lasting lore has a sophisticated side.
From tying and trussing to carving or cooking, this group of tools
turns out a roast with the most.
From a rare varietal culled from delicate vines, golden Picolit is a
wine of meditation.
Monkfish pasta with autumn vegetables, escarole salad and rum-soaked
fruit make for a simple seasonal meal.
Learn to make tortine alle carote e porri, savory leek and carrot tarts.
Beatrice Trussardi discusses dining and Trussardi Alla Scala
Ristorante in Milan, her fashion company’s foray into fine food.
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