Articles from this issue
Italian Wines, American Tradition: What To Pour At Thanksgiving
features
CATCHING THE SPIRIT
Whether wielding the fire of grappa or capturing the warm glow of calvados, these recipes elevate dishes from fonduta to gelato with a few of our favorite elixirs from the bar.
A PERFECT ROOM IN VENICE
Harry’s Bar was the birthplace of the Bellini, a legendary destination for the jet set and literati. It maintains the highest standards of service and style as it celebrates its 80th birthday.
FAGIOLI FOREVER
Beans have been cultivated on the Italian peninsula for thousands of years, and their legacy carries on in these new recipes.
LATTE
Milk brings a welcome creaminess to our fall fare, from a velvety vegetable soup to delicate pastries.
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THE GOODS
The best Italian coffee makers, heirloom Italian beans, olive oil chocolates, a classic cucina povera recipe and more.
WINE COLUMN
Anthony Giglio shares an impressive selection of perfect pairings for your Thanksgiving meal, all under twenty-five dollars.
RICETTA CLASSICA
From Naples’ regal kitchens comes this classic sartù, a stuffed rice timbale.
COOKING BY THE CLOCK
A mushroom ragù in cream sauce, risotto with port-soaked grapes and other recipes all clock in at under an hour.
COOKING SCHOOL
A step-by-step guide for making rabbit and spinach tortelli.
FRANCO CAZZAMALI
We speak to this bespoke butcher, who delivers custom cuts to Italy’s most lauded restaurants. A star in his own right, he’s known for procuring the country’s most flavorful meat.
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