Saveur - October - November 2017

Bu konuda

In Vino Agnolotti Piedmontese pasta with a heavy pour of wine.

Remembrance of Things Pasta Illustrator Barry Blitt interprets pasta history.

Hallowed Be Thy Noodles Convening with a Pastafarian ministeroni.

Notes from the Test Kitchen Hand-rolled sfoglie, toasted mlinci, and more

In Vino Agnolotti

Piedmont produces some of Italy’s best wine. Why not put it on pasta?

2 mins

How Lasagne Landed In Africa

After Italian occupation, Eritreans reclaimed the layered dish as their own • 

2 mins

Hallowed Be Thy Noodles

At worship with the Church of the Flying Spaghetti Monster

4 mins

American Originals: The Next Wave Of Pasta Chefs From Around The Country

The Next Wave Of Pasta Chefs From Around The Country

3 mins

Signor Casoni''s Workshop

A VISIT WITH THE CORZETTI STAMP MAKER OF CHIAVARI

6 mins

The Maestro Of Venice

Evan Funke’s new Venice, California, restaurant Felix is currently the most exciting place to eat pasta in the United States. So rather than labor under the tutelage of a wise Italian nonna to learn the secrets of superlative traditional filled pastas, Test Kitchen director Stacy Adimando headed west

2 mins

Saveur dergisindeki tüm hikayeleri okuyun

Saveur Magazine Description:

This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.