January 2010
Inside:
On sale December 29
Get to know grappa. A new respect for grappa's main ingredient has revolutionized the the spirit. Discover how it's being made (and who is making it) as well as our favorite selections.
Italy's rule breaking chefs. When these three chefs apply hyper-modern cooking techniques to classic ingredients, the result is both fanciful and flavorful.
Bright ideas for pasta. Add a little bit if sunshine to dinner by flavoring your pasta with a hint of citrus.
Articles from this issue
The Other Guy
Of Barolo, Barbaresco, and Brunello, may be the least well known of these three highly regarded wines, but don't underestimate it
features
Grappa
Italy’s notorious drink sheds its reputation as firewater, becoming
more nuanced at the hands of today’s Grappaioli.
Vellutate
Combat the cold-weather blues with six warm and creamy soups.
Driven snow
Monte Bianco is a winter wonderland where extreme skiing gives way to
hearty off-piste dining in cozy chalets.
A Carnevale of Frittelle
Direct from Venice’s biggest party, a feast of fried finger food
sustains your celebration through Fat Tuesday.
departments
Recipe index
Goods
Books
Decanters
Choice vessels for aerating your wine in style.
Wine
Brunello di Montalcino is part of Italy’s elite class of reds and its
most recent vintage tastes promising.
Dossier
A trip to Italy’s avant-garde food conference and three groundbreaking
restaurants goes beyond the country’s traditional cuisine.
Semplice
A stove-to-table veal stew and chicory salad make for a simple and hearty meal.
Leggero
Pantry basics, from canned tomatoes to honey, create a light, gourmet meal.
In Stagione
Bring the bright flavors of citrus into the winter kitchen in four
creamy pastas.
Scuola Di Cucina
Make a savory cocoa tagliatelline topped with walnut and ricotta sauce.
Intervista
Actress Mena Suvari talks about her new Italian family and making
strozzapreti.
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