features

FROM ROYAL STALK
The scarlet shoots of rabarbaro, or rhubarb, infuse their sweet and sour flavor into 10 unique dishes and sauces. 

ART OF RAW
Forget sushi. We raise the raw bar with Chef DAVID PASTERNACK’s Italian-style crudo. 

GRAND TORINO
The elegant and often overlooked capital of Piedmont is awash in fine dining and sophisticated cafes, as JOHN MARIANI discovers.

DARK AND DECADENT
Chocolate is always in season and never goes out of style. This collection of desserts adds a few new degrees of indulgence to the changing weather. 

departments

THE GOODS
Italian garden gear, our favorite fish knife, the maestro of Naples’ pizza ovens and more.

DESIGN
For the past 50 years, Italian modular designs have helped shape the way we think about the modern kitchen.

WINE COLUMN
Anthony Giglio looks beyond Barolo and Barbaresco to Piedmont’s northern noble reds. 

 INTERVISTA Architects Massimiliano and Doriana Fuksas discuss their kitchens and eye for design. 

IN CUCINA: 
RICETTA CLASSICA
Jota is a classic soup from Friuli, passed down for generations. There are many variations of the recipe, and ours comes from Trieste. 

MENU LEGGERO
A shellfish and asparagus soup, artichoke salad, and rice mousse with strawberries make this light meal. 

COOKING SCHOOL
A step-by-step guide to making pan-fried mullet with potato and fava bean pancakes.