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Usa. Cucina Italiana trial by fire




On the surface of the planet, people migrate and frontiers change. In the kitchen, cultures meet and clash, melting into new aromas and flavors. Over the centuries, cucina italiana has been influenced by the typical culinary habits of lands near and far without being overwhelmed...

Tre Bicchieri in the Trump era

Usa Trump


The paradox of Italian wine’s number one market: the most profitable and yet, the one with the greatest margins for growth...

Sardinian wine artist

Sardinian Wine Artist

Giovanni Montisci always made wine. He’d always worked the land. But the idea of producing a label that could express his territory and move out of the confines of his small town in Sardinia only came in the early years of 2000. Here are the notes from a vertical tasting of all the years so far produced of Barrosu Riserva...

Chefs pushing the envelope

Chefs pushing the envelope

Four hands (and two heads) are at work in this agriturismo restaurant in Valtellina, between Lake Como and the Alps. Pristine nature is the backdrop for creativity and intelligence...

Sanremo: where to eat in the city of flowers
Sanremo

Surrounded by hills of olives and cedars, interwoven with cultivated fields and brilliantly-hued flowers, San Remo is set into Liguria’s beautiful Riviera di Ponente...

Chinese d'Auteur

Chinese d'Auteur


Ranging from low-cost ethnic spots to successful, fashionable restaurants where soccer players and celebrities gather, the panorama of Chinese eating places in Italy is in its third generation..

Also in this issue:


News
Wine of the month/CASTELLI DI JESI VERDICCHIO CL. LAURO RISERVA 2013 PODERI MATTIOLI
Design
Pairing Lab/CHINESE COOKING


 

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