April 2011

Inside:

Look for this issue on newsstands now and read the fascinating article about Tuscan farmer Paolo Parisi recently touted in the New York Times Diner's Journal. (See link here.)

Also: Perfect pasta alla carbonara, holiday recipes featuring eggs, roast lamb, and (apologies to the Easter Bunny), classic Italian rabbit recipes.

Plus how to cook in parchment and sumptuous recipes feturing that favorite Italian ingredient: olives.

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Articles from this issue

Just south of Pisa, the Cinta Sense, a pig of ancient origin, was saved from the brink of extinction by Paolo Parisi. Known for the fruits of his labor—the eggs from his chickens are Italy’s most prized—Parisi brings his ingredients together for a remarka

Try Rabbit For A Change

Delicate, tender, and earthy, rabbit takes well to all kinds of cooking methods and is so much more interesting than chicken

features

SPRINGING FORWARD
Succulent and tender, rabbit signifies a change of season and stars as the main attaction in these new recipes.

MATERIE PRIME
Known for saving the Cinta Sinese pig from near extinction and for cultivating Italy’s most precious eggs, Paolo Parisi raises the bar for history-rich ingredients. Writer, photographer and artist Douglas Gayeton goes to Parisi’s Tuscan farm for a spectacular pasta alla carbonara.

RIPE FOR COOKING
Italy’s olives go from snack to entree in these six dishes that capitalize on a few of the country’s varieties.

INTO THE FOLD
Cooking in parchment seals in heat and makes one-pouch meals that steam in their own juices.

departments

THE GOODS
Italian butters, all the tools you’ll need to work with eggs—including our guide to boiling them perfectly—Sicilian volcano juice and more.

WINE COLUMN
Anthony Giglio profiles his favorite movers and shakers from the next generation of Italian winemaking.

INTERVISTA
Dario Cecchini, the “Dante-quoting butcher” of Tuscany, shares his meaty philosophies.

INGREDIENTE
No need for extra coloring with these vibrant spring recipes for eggs.

RICETTA CLASSICA
Sogliole in Saor rose from the galleys of Venetian ships to the tables of grand palazzos. Here’s how to make this classic sweet and sour sole.

COOKING SCHOOL
A step-by-step guide to making linguine with clams bathed in a seafood broth.

MENU LEGGERO
A farro and cauliflower soup, turbot with zucchini, and fruit salad with spicy ricotta build this light meal.

PASQUA
This Easter, make our lamb two ways, roasted with violet jam and served with a medley of peas and carrots.