The food of Puglia—including baked stuffed mussels, orecchiette with chickpeas; black cod with olives and potatoes in parchment; and chocolate hazelnut spiced cookies—is a delicioous reflection of this southern region’s long coastline and generous bounty.
Recipes by
Gina Miraglia Eriquez
Photographs by
Roland Bello
128 Under the Umbrian Sun
Cookbook author Ursula Ferrigno knows there’s no need to improve upon what Italians have cooked for generations. And her recipes—for flatbread stuffed with cheese and prosciutto; white lasagne with Parmigiano besciamella; pork roast braised with milk and fresh herbs; Perugian-style chocolate hazelnut cheesecake; and more—will soon become your old favorites.
Recipes by
Ursula Ferrigno
Photographs by
John Kernick
138 Venezia Nuova
The gondolas, the Piazza San Marco, the Rialto. Everything in Venice is charmingly and undeniably old—except when it’s new. Our critic found that a lot of interesting things have been happening on the dining scene over the past few years. Recipe on page 143
Adding spiced matzo-stuffed chicken breasts—or pasta primavera made with matzo cake meal; or a walnut-date torte—to your Passover dinner table could really make this night different from all other nights.
While politicians in Washington squabble over this year’s Farm Bill, a sixth-generation farming family in South Dakota isn’t even paying attention. And their approach to the land may be a model for the future.
Lake Trasimeno sprawls across the Umbrian countryside, and it’s the ideal place to sample a type of ancient Etruscan cuisine virtually unknown outside the region. Recipe on page 50
The small medieval village of Lubriano is located just 20 minutes from Orvieto. Charming? Yes. But you’ll want to go just to meet the local butcher. Recipe on page 54
Once one of the great cultural centers of Europe, the walled city of Ferrara hangs on to its rich history through curious breads, copious pastries, and miles and miles of pasta. Recipe on page 126
Once you’ve read this excerpt about a meal the author had with his parents in Garda, it will become obvious why he called his book Passion on the Vine. Recipe on page 44