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ItaliaSquisita #44
September 2022
Magazine 42 is out of stock, so not to miss the next issues just subscribe here.
The latest issue of the magazine 2022 is fresh off the press. On the cover the story of the Andreina restaurant by Errico Recanati, a chef who has made fire and embers the essential points of his gastronomic research. Follows the recount of the fishing and the care of "telline "clams by Gianfranco Pascucci and his Porticciolo. Then we fly to Switzerland, to meet the Italians who interpret tradition and haute cuisine in the most culinary contaminated nation in Europe. But that's not all, to find out more visit the site and subscribe!
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Magazine 42 is out of stock, so not to miss the next issues just subscribe here.
The latest issue of the magazine 2022 is fresh off the press. On the cover the story of the Andreina restaurant by Errico Recanati, a chef who has made fire and embers the essential points of his gastronomic research. Follows the recount of the fishing and the care of "telline "clams by Gianfranco Pascucci and his Porticciolo. Then we fly to Switzerland, to meet the Italians who interpret tradition and haute cuisine in the most culinary contaminated nation in Europe. But that's not all, to find out more visit the site and subscribe!
Read Less -
Magazine 42 is out of stock, so not to miss the next issues just subscribe here.
The latest issue of the magazine 2022 is fresh off the press. On the cover the story of the Andreina restaurant by Errico Recanati, a chef who has made fire and embers the essential points of his gastronomic research. Follows the recount of the fishing and the care of "telline "clams by Gianfranco Pascucci and his Porticciolo. Then we fly to Switzerland, to meet the Italians who interpret tradition and haute cuisine in the most culinary contaminated nation in Europe. But that's not all, to find out more visit the site and subscribe!
Read Less -