A look at the content of latest issue of ItaliaSquisita:
Spring ushers in the first issue of the year for ItaliaSquisita. Our cover story explores the world of brothers Remo and Mario Capitaneo—two contrasting yet complementary figures whose blend of creativity and rigor is reshaping Milan’s fine-dining landscape.
Inside, we showcase the pastry artistry of Sal De Riso, while Chef Vito Mollica presents an in-depth look at game meat terrines, balancing advanced techniques with wild, ancestral ingredients. We also delve into the fascinating world of molds—an essential, often invisible pillar of food culture—before embarking on a journey to uncover the secrets of bottarga.
This edition also marks the premiere of our history column, rediscovering Medieval dishes that still grace our tables today. We then turn the spotlight on the egg—presented with bold simplicity—before rounding out the issue with a fresh look at minestrone and the fascinating design evolution of the fork, where form truly meets function.
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 +
A look at the content of latest issue of ItaliaSquisita:
Spring ushers in the first issue of the year for ItaliaSquisita. Our cover story explores the world of brothers Remo and Mario Capitaneo—two contrasting yet complementary figures whose blend of creativity and rigor is reshaping Milan’s fine-dining landscape.
Inside, we showcase the pastry artistry of Sal De Riso, while Chef Vito Mollica presents an in-depth look at game meat terrines, balancing advanced techniques with wild, ancestral ingredients. We also delve into the fascinating world of molds—an essential, often invisible pillar of food culture—before embarking on a journey to uncover the secrets of bottarga.
This edition also marks the premiere of our history column, rediscovering Medieval dishes that still grace our tables today. We then turn the spotlight on the egg—presented with bold simplicity—before rounding out the issue with a fresh look at minestrone and the fascinating design evolution of the fork, where form truly meets function.
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 -
A look at the content of latest issue of ItaliaSquisita:
Spring ushers in the first issue of the year for ItaliaSquisita. Our cover story explores the world of brothers Remo and Mario Capitaneo—two contrasting yet complementary figures whose blend of creativity and rigor is reshaping Milan’s fine-dining landscape.
Inside, we showcase the pastry artistry of Sal De Riso, while Chef Vito Mollica presents an in-depth look at game meat terrines, balancing advanced techniques with wild, ancestral ingredients. We also delve into the fascinating world of molds—an essential, often invisible pillar of food culture—before embarking on a journey to uncover the secrets of bottarga.
This edition also marks the premiere of our history column, rediscovering Medieval dishes that still grace our tables today. We then turn the spotlight on the egg—presented with bold simplicity—before rounding out the issue with a fresh look at minestrone and the fascinating design evolution of the fork, where form truly meets function.
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 -
