italian food is beloved for its crave-worthy dishes, from
fresh pasta and creamy polenta to rich meatballs and flavorful
ragùs. Though going out for Italian food is an option, of course, we
think it’s even more fun to cook authentic meals at home. That’s
why we’ve developed this special issue of Fine Cooking, featuring a
range of delicious and satisfying Italian dishes: classic starters, like
the tasty Caponata on p. 34; refreshing salads, such as the Escarole
Salad with Olives and Garlic Croutons on p. 41; traditional main
courses, like the Eggplant Parmigiana on p. 53; and sweet finales,
such as the luscious Panna Cotta on p. 84, to name a few. We hope
they’ll inspire you to start cooking Real Italian tonight!
Mangia!
—The Fine Cooking Editors
Artichoke
Torta, p. 28
welcome
Issue Editor Sarah Opdahl
Issue Art Director Brittany Carlson
Cover Art Director Teresa Fernandes
Issue Copy Editor Diane Sinitsky
Editorial Director Kathy Kingsley
Art Director Teresa Fernandes
Senior Editor Joanne Smart
Food Editor Lisa Lahey
Senior Copy/ Chris Hoelck
Production Editor
Staff Photographer Scott Phillips
Senior Food Ronne Day
Editor/Stylist
Food Editor/ Diana Andrews
Test Kitchen Manager
Art/Production Tinsley Morrison
Coordinator
Test Kitchen Assistant Joan Velush
Test Kitchen Intern William Stewart
Editors at Large Jennifer Armentrout
Susie Middleton
Contributing Editors Abigail Johnson Dodge
Rebecca Freedman
Tony Rosenfeld
Molly Stevens
Jill Silverman Hough
(drinks)
Joanne Weir
Senior Managing Editor, Carolyn Mandarano
Books
FineCooking.com
Senior Web Producer Sarah Breckenridge
Video Director Colin Russell
The Best of Fine Cooking: (ISSN: 1931-8227)
is published by The Taunton Press, Inc.,
Newtown, CT 06470-5506. Telephone
203-426-8171. Canadian GST paid registration
#123210981.
Printed in the USA
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