I discovered this magazine several years after leaving Italy and have purchased and saved each issues since July 1995. The Italian version (there is also an English language one) is full of classic and original recipes that show the evolution of Italian cuisine and the possible introduction of spices and flavors that are more international. You will not find spaghetti with meatballs here, but innovative dishes and regional flavors. I especially like the cooking school section which each month illustrates and details the basic techniques needed in the kitchen. Over the years I have looked at other magazines but none has come even close to this.
No comments:
Post a Comment