The Italian Issue: it's finally here!
In this issue you'll find:
Raw beef & pickled strawberries and Danish limfjorden oyster with Italian-Norwegian up-and-coming chef Christian Puglisi;
An homage to Fellini by Massimo Bottura and the Osteria Francescana crew;
A family tree of the Italian culinary personalities;
And so much more... including an "eternal guide to Rome," pork belly fat cured in chestnut boxes in the Italian Alps, and high-tech coffee machines and obsessive baristas.