Issue #56 takes readers on an eclectic journey starting in Roero, inside the kitchen of acclaimed Piedmontese chef Davide Palluda, between new traditions and new aesthetics. It then turns to Antonio Santini, the undisputed master of Italian hospitality, before spotlighting exceptional ingredients—from Santa Margherita red shrimp with Mattia Pecis to the rich biodiversity of Italian citrus. As always, dedicated coverage is given to emerging culinary talent, the Italian aperitivo scene (set in London for this edition), and food history, Tracing the origins of vitello tonnato and the feats of the 'top chefs' of the 16th century. Rounding out the issue are features on Turkish cuisine, award-winning Italian trattorias, Sicilian pastry arts, and the go-to knives favored by Italian chefs.
LAST ISSUE'S SUMMARY
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues (March - July - November)
Language: Italian with English translation
Read More +
Issue #56 takes readers on an eclectic journey starting in Roero, inside the kitchen of acclaimed Piedmontese chef Davide Palluda, between new traditions and new aesthetics. It then turns to Antonio Santini, the undisputed master of Italian hospitality, before spotlighting exceptional ingredients—from Santa Margherita red shrimp with Mattia Pecis to the rich biodiversity of Italian citrus. As always, dedicated coverage is given to emerging culinary talent, the Italian aperitivo scene (set in London for this edition), and food history, Tracing the origins of vitello tonnato and the feats of the 'top chefs' of the 16th century. Rounding out the issue are features on Turkish cuisine, award-winning Italian trattorias, Sicilian pastry arts, and the go-to knives favored by Italian chefs.
LAST ISSUE'S SUMMARY
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues (March - July - November)
Language: Italian with English translation
Read Less -
Issue #56 takes readers on an eclectic journey starting in Roero, inside the kitchen of acclaimed Piedmontese chef Davide Palluda, between new traditions and new aesthetics. It then turns to Antonio Santini, the undisputed master of Italian hospitality, before spotlighting exceptional ingredients—from Santa Margherita red shrimp with Mattia Pecis to the rich biodiversity of Italian citrus. As always, dedicated coverage is given to emerging culinary talent, the Italian aperitivo scene (set in London for this edition), and food history, Tracing the origins of vitello tonnato and the feats of the 'top chefs' of the 16th century. Rounding out the issue are features on Turkish cuisine, award-winning Italian trattorias, Sicilian pastry arts, and the go-to knives favored by Italian chefs.
LAST ISSUE'S SUMMARY
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues (March - July - November)
Language: Italian with English translation
Read Less -
