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October 2009

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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.

Where to find the best domestically made salumi, including a salami laced with fragrant black truffles and a fabulous soppressata made with coarsely cut pork.

Salumi Faqs

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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