February 2012

Articles from this issue

Venice In Winter

When the tourists leave, and there is a chill in the air, melancholy Venice still delights but with stillness and calm

Sparkling Wine: Behind The Bubbles

With celebrations top of mind, Anthony Giglio toasts with metodo classico, the finest sparkler from Italy.

Polenta Perfetto

No two polenta's are created equal. Here's a primer on the different kinds of polenta plus delicious seasonal recipes, both savory and sweet, featuring the grain.

Warming Winter Brews

This batch of steeped and infused concoctions, from tisanes to toddies, keeps the winter chill tastily at bay.

Fritters For An Italian Mardi Gras

Pre-Lenten fried treats give you plenty to celebrate when the annual Carnevale festival arrives.

features

Winter Brews
This batch of steeped and infused concoctions, from tisanes to toddies, keeps the winter chill tastily at bay.

Polenta: Hearty, Rustic and Elegant
We gathered our favorite northern Italian grain and created nine uses for it, from stout dumplings to a rich dessert.

Unseen Serenissima: Venice in Winter
During the quiet off season, tourists disappear and the locals reclaim their city. As the high water and fog roll in, the magic of Italy’s monumental small town comes into view.

Festa di Frittelle
Pre-Lenten fried treats give you plenty to celebrate when the annual Carnevale festival arrives.

departments

The Goods
Our favorite polentas, must-have cheese knives, our latest cheese obsessions and more.

Wine Column
With celebrations top of mind, Anthony Giglio toasts with metodo classico, the finest sparkler from Italy.

Cocktail
The Criterium splashes Zucca, the rhubarb-infused amaro, with juice and gin.

Intervista
The lovely Sardinian model and actress Elisabetta Canalis talks about
her best recipe and what’s in her fridge right now.

Cooking by the Clock
Savor a scallop gratinate, pork scaloppine and other recipes, each made in under an hour.

Cooking School
A step by step guide to making herbed bread rolls.

Ricetta Classica
In Milan, nothing is as classic as the Cotoletta alla Milanese, a pounded veal chop that is breaded and fried. Here’s how to make it.