Articles from this issue
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.
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.
Enjoy the flavor of fresh mozzarella six recipes,
including one for making it at home.
A few stylish items help keep your cooking space eco-friendly
The swank is a modern take on The Hanky Panky, and a new face for Fernet-Branca
Dolcetto, an affable piedmont red, competes with other regional
heavyweights with its soft flavor and light structure
Make a simple meal around linguine tossed with the last tomatoes of summer, roasted to intensify their flavor
Kick off autumn with a menu starring grilled chicken stuffed with smoky scamorza cheese and roasted red peppers.
A step-by-step guide for making focaccia Mediterranea that’s stuffed with escarole
Actress Annabella Sciorra dishes about her kitchen and eating in Italy
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