{"product_id":"italiasquisita-56","title":"ItaliaSquisita #56","description":"\u003cdiv class=\"\"\u003eIssue #56 takes readers on an eclectic journey starting in Roero, inside the kitchen of acclaimed Piedmontese chef \u003cb\u003eDavide Palluda\u003c\/b\u003e, between new traditions and new aesthetics. It then turns to \u003cb\u003eAntonio Santini\u003c\/b\u003e, the undisputed master of Italian hospitality, before spotlighting exceptional ingredients—from \u003cb\u003eSanta Margherita red shrimp\u003c\/b\u003e with Mattia Pecis to the rich biodiversity of \u003cb\u003eItalian citrus\u003c\/b\u003e. As always, dedicated coverage is given to emerging culinary talent, the Italian aperitivo scene (set in \u003cb\u003eLondon\u003c\/b\u003e for this edition), and food history, Tracing the origins of \u003cb\u003evitello tonnato\u003c\/b\u003e and the feats of the 'top chefs' of the 16th century. Rounding out the issue are features on \u003cb\u003eTurkish cuisine\u003c\/b\u003e, award-winning Italian trattorias, \u003cb\u003eSicilian pastry arts\u003c\/b\u003e, and the go-to \u003cb\u003eknives\u003c\/b\u003e favored by Italian chefs.\u003c\/div\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003ca href=\"https:\/\/italiasquisita.net\/uploads\/media\/Sfogliabile_56\/sommario_is56.pdf\"\u003e\u003cspan style=\"color: blue\"\u003eLAST ISSUE\u0026#39;S SUMMARY\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSoftcover: 120 pages\u003cbr\u003eSize: 22,5x29,5cm\u003cbr\u003eYearly subscription: three issues (March - July - November)\u003cbr\u003eLanguage: Italian with English translation\u003c\/p\u003e","brand":"Shop Vertical.it","offers":[{"title":"Default Title","offer_id":66109422698845,"sku":null,"price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/2838\/8929\/files\/IS-55_cover.png?v=1790957794","url":"https:\/\/shop.vertical.it\/en\/products\/italiasquisita-56","provider":"Shop Vertical.it","version":"1.0","type":"link"}