September 2007

Features

• Sardinia: Chef Efisio Farris Goes Home

  Efisio Farris has been hard at work bringing the flavors of his native Sardinia to America. At home for a visit, he takes time to indulge in the island’s classic dishes.

• Editors’ Favorite Italian Restaurants

  From coast to coast, F&W’s editors know where to find the best and most authentic Italian restaurants—often in unexpected places.

• Editor's Letter

• Five Unknown or Underrated Italian Ingredients

  Chef Anne Burrell shares her favorites, and quick ways to use them.

• 12 Italian Classics You Need to Try Now

  Americans think they know everything about Italian food, but there’s a world to learn—starting with these unmissable, lesser-known classics, from the grilled flat-bread sandwiches of Emilia-Romagna to Sicily’s pistachio pestos.

• Where to Go Next: Florence

• Where to Go Next: Milan

• Where to Go Next: Naples

• Where to Go Next: Rome

• Where to Go Next: Sicily

• Sting & Trudie’s Tuscany: An Organic Tale

  Rocker Sting and his wife, Trudie Styler, will soon export the olive oil and honey they make at their Tuscan retreat to America. Here, they discuss their passion for Italy while their chef, Joe Sponzo, shares his best Italian recipes.

• Taste-Test Winners: Italian Imports

  To find the best sun-dried tomatoes, instant polenta, artisanal pasta and other key Italian ingredients, the F&W staff tasted 76 imports. Here are our nine favorite jarred, boxed and bagged foods, plus superfast ways to use them.

• The New Trattoria Cooking

  Drawing on the best ingredients in Italy—and beyond—chefs like Umbria’s Salvatore Denaro are bringing new vitality to the trattoria tradition.