Articles from this issue
Pasta con Latte
Whether mellowing a citrus-flecked sauce or bringing together sausage and saffron, milk and cream enrich a score of ingredients in these silky sauces.
Pasta con Pesto
From the classic Genovese style to a few recent inspirations, these crushed concoctions come straight from the mortar and pestle.
Pasta con Salumi
Building on such stalwarts as amatriciana and carbonara, these five recipes make use of Italy’s famous cured meats.
Pasta con Verdure
Artichokes, onions, broccoli rabe and others make the base for six hearty vegetarian primi.
Fatti in Casa
Homemade pasta makes all the difference. These four classics —including long tagliatelle and the small Sardinian malloreddus —are rolled out for this issue.
A Master Class
In a league of their own, the pasta makers of Emilia-Romagna are Italy’s most revered. We go into their kitchens and watch as they carry on their local traditions.
Emilia-Romagna’s eccentric Sangiovese di Romagna and Lambrusco.
Author of the best-selling adventures of detective Commissario Brunetti, Donna Leon shares a few words about being an expat in the City of Bridges.
Our favorite pasta tools, books and food festivals. Plus an illustrated guide for opening a wheel of Parmigiano-Reggiano, Italy’s softest flour, Campari’s birthday and more.
A custom kitchen connects the old with the new in historic Lecce, giving new meaning to cucina economica.
This light meal is marked by a fruit and chicory salad, cod with clam and tomatoes, and a yogurt and pear tart.
Chicken with tomatoes and mint, zucchini baked with pancetta, and caramelized peaches build an easy dinner.
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