Articles from this issue
SPECIAL PASTA ISSUE
Oil and Butter Sauces (Olio e Burro): Butter and oil work their magic in these simple but flavor-filled recipes.
Tomato Sauces (Pomodori): Tomatoes are a cornerstone of Italian cuisine, and here, they add their vibrant punch to paccheri and more.
Marinated Sauces (Marinati): These subtly marinated sauces dress pasta with delicate ethereal flavor.
Vegetable Sauces (Verdure): A versatile medley of vegetables shines in these light and distinct sauces.
Game Sauces (Selvaggina): Game is a regular at the Italian dinner table. Here, we employ boar, quail, duck and rabbit to bring earthy essence to a few unique dishes.
La Pasta Secca
The capital of dried pasta is located in Campania, where artisans carry on a centuries-old tradition with the help of some modern ingenuity.
Cooking by the clock A new group of seasonal recipes keeps track of time.
Ricetta Cassica All you need to know about Pappa al Pomodoro, the classic Tuscan bread and tomato soup.
Cooking School A step-by-step guide for making “Parmigiana” di Porcini.
Our favorite cheese grater, magical San Marzano tomatoes, pasta-making tools and more.
Design Fashion luminary Romeo Gigli lets us inside his kitchen, where his inimitable style is on display.
In the Tuscan town of Cortona, Anthony Giglio discovers Sangiovese’s unexpected contender.
Cashmere master Brunello Cucinelli talks about growing up in Umbria and his favorite foods.
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