October 2009
Inside:
From silken slices of prosciutto to pistachio-stuffed mortadella to spicy salame, Italians have had a long love affair with cured meats. We sampled scores of salumi available in the United States and came up with more than a dozen we can't live without.
- A fresh look at mozzarella: how to make it at home plus 5 delicious recipes featuring this favorite cheese.
- Travel: Go to Bologna and one thing is certain: You will eat well. Very well.
- Chickpeas add their earthy flavor to fall-friendly dishes: risotto, pasta, soup, and more.
- How-to: Classic Ragu alla Bolognese with fresh tagliatelle.
- Plus: Eco-friendly cooking tools, legendary lardo, and affordable Piedmont reds.
Articles from this issue
Artisan Salumerias In The U.S.
features
Covered in Crumbs
Bread crumbs add flavor and an irresistible crisp texture to ingredients both savory and sweet
14 salumi we can’t live without
We searched high and low for the best imported and domestic cured
meats. Here are our favorites, arranged on three exciting tasting boards.
Fat of the Land
Woven into the narrative of Carrara’s marble-quarrying culture, Lardo di Colonnata is
the culinary fruit of heavy work.
Chickpeas
This earthy legume is celebrated in Italian kitchens, starring in soups,
salads, pastas, and more
Porticos & Pasta
As the capital of Emilia-Romagna, Bologna remains unmatched in its
culinary and intellectual legacies.
The Taste of Bologna
A classic version of Emilia-Romagna’s famous Ragù alla Bolognese.
Mozzarella
Enjoy the flavor of fresh mozzarella six recipes,
including one for making it at home.
departments
Recipe Index
Goods
Books
Green Kitchenware
A few stylish items help keep your cooking space eco-friendly
Cocktail
The swank is a modern take on The Hanky Panky, and a new face for Fernet-Branca
Wine
Dolcetto, an affable piedmont red, competes with other regional
heavyweights with its soft flavor and light structure
Semplice
Make a simple meal around linguine tossed with the last tomatoes of summer, roasted to intensify their flavor
Leggero
Kick off autumn with a menu starring grilled chicken stuffed with smoky scamorza cheese and roasted red peppers.
Cooking School
A step-by-step guide for making focaccia Mediterranea that’s stuffed with escarole
Intervista
Actress Annabella Sciorra dishes about her kitchen and eating in Italy
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