but also a special column on the cultivation techniques of mountain vineyards

i dolci del Maestro Sal De Riso

Discover the art of Italian pastry making through the eyes of its greatest masters

stanno contribuendo a ridisegnare il panorama dell’alta cucina milanese

ItaliaSquisita #51 lang-it but also a special columnA rich issue, full of personalities, ingredients, itineraries, curiosities, and fascinating insights into gastronomic culture. Issue #51 opens with Carlo Cracco, Ambassador Chef, whose life and culinary journey are told through a series of remarkable anecdotes, reflections, and iconic recipes. Next, in the 'Anatomy of a Dish' feature, Jacopo Ticchi presents his approach to cooking corb fish in its entirety. The 'Master' section follows with the