Articles from this issue
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.
The white asparagus of Bassano is a remarkable—and delectable—labor of love
A Roman Easter is a thing to behold and there's no better way to celebrate than Abbacchio alla Romana.
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.
Welcoming the change of season, asparagus is on the rise, and these recipes ready you for their arrival.
Our favorite oven stuffers cook at the perfect pace for a relaxing day at the week’s end.
All the gear you’ll need to host a distinguished happy hour.
Vino Nobile di Montepulciano may battle for its name, but in the court of connoisseurs, there is no contest.
The Negroni Sbagliato, or wrong Negroni, proves itself right.
Shallots, raisins, red mullet and tangelos all work to make a meal
that plays on sweet and tangy flavors.
Baked pasta and caramelized bananas book-end this suprisingly easy meal.
Abbacchio alla Romana brings fresh and tender lamb to the Spring
tables of Lazio.
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.
Italy’s darling of pop Carmen Consoli discusses her native
Sicilian cuisine and cooking from her garden.
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