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April 2003

Features

  • Resources for Throwing a Pig Roast

  • Food Finds: From Olive Oil to Sauce to Pasta

  • Easy Italian Easter

    Casa Tua, Miami Beach's tiniest boutique hotel, is all about casual luxury and light Italian cuisine—just like this Easter lunch at the owners' Biscayne Bay home.
  • A Pig Lexicon

  • Architecture: Monumental Dining | Renzo Piano

    Italian master architect Renzo Piano works on a monumental scale. Here, three of his latest megabuildings—and the best places to eat nearby.
  • Art Of Venetian Cooking

    The Seguso family has been creating some of Venice's most beautiful glassware for 600 years. And as a dinner at their 19th-century villa reveals, their cooking is as exquisite as their designs.
  • Arugula

    growing arugula, Arugula and Gorgonzola Pizza
  • The Great White Way

    Chef Michael White of Manhattan's buzzing Fiamma finds inspiration in Italy's quietest corner: the untraveled and little-known region of Molise.
  • The Simple Home Cooking of Sicily

    Gianfranco Becchina—art collector, amateur archeologist and international antiquities dealer—is also the producer of one of Italy's most flavorful olive oils. And as the six recipes here show, he's one of Sicily's most talented home cooks as well.
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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.