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April 2010

Inside:

Celebrate the arrival of spring with recipes featuring asparagus, both white and green.

Plan your Easter menu around a fabulous Roast Lamb with Herbs.

Make the world's best meatballs with recipes so good, you can skip the pasta and serve them on their own.

Experience happy hour, Italian-style. Check out Milan's exciting pre-dinner cocktail scene and find out which bars serve the best drinks and snacks.

PLUS: Baked ziti with broccoli rabe, a new take on the classic Negroni, and a lively look at the confusing name Montepulciano in the world of Italian wine.

On sale February 25

Articles from this issue

Aperitivo In Milan

As night falls in Milan, the locals take to the bars. By luring them in with cocktails of myriad colors and the promise of gratis buffets, the city’s barrooms have created a steadfast social custom.

Whites Of Spring

The white asparagus of Bassano is a remarkable—and delectable—labor of love

An Easter Tradition: Abbacchio Alla Romana

A Roman Easter is a thing to behold and there's no better way to celebrate than Abbacchio alla Romana.

features

Aperitivo
Milan’s happy hour reigns supreme. A tour of its different tastes and locales proves a buzz-worthy experience.

The best polpette
Simple and unique, these meatballs are unbeatable; no spaghetti necessary.

Speared
Welcoming the change of season, asparagus is on the rise, and these recipes ready you for their arrival.

Sunday roasts
Our favorite oven stuffers cook at the perfect pace for a relaxing day at the week’s end.

departments

Goods

Books

Aperitivo

All the gear you’ll need to host a distinguished happy hour.

Wine

Vino Nobile di Montepulciano may battle for its name, but in the court of connoisseurs, there is no contest.

Cocktail

The Negroni Sbagliato, or wrong Negroni, proves itself right.

Leggero

Shallots, raisins, red mullet and tangelos all work to make a meal

that plays on sweet and tangy flavors.

Semplice

Baked pasta and caramelized bananas book-end this suprisingly easy meal.

Ricetta Classica

Abbacchio alla Romana brings fresh and tender lamb to the Spring

tables of Lazio.

In stagione

The annual crop of white asparagus in Veneto’s Bassano del Grappa

brings to light Italy’s precious shoots.

Scuola di cucina

Learn to make ravioloni con coniglio, spelt flour ravioli stuffed with

asparagus and cheese, topped with a rabbit and carrot sauce.

Intervista

Italy’s darling of pop Carmen Consoli discusses her native

Sicilian cuisine and cooking from her garden.

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