Australian_Gourmet_Traveller_2017

The

Italian

issue

OCT

ECHOES

OF EMPIRE

John Irving explores

Trieste’s unique

blend of Latin,

Slavic and Germanic

traditions – one

buffet at a time.

POSTCARD

FROM PUGLIA

We take a road trip

along the heel of the

boot, where every

road leads to the

sea and every meal

ends with digestivi.

NEXT STOP

BARBARESCO

An Australian

couple has opened

a winery and cellar

door in a train

station in Piedmont.

Climb aboard.

Travel

140 150 158

SMOOTH

OPERATOR

Fresh ricotta is an

essential ingredient

on the Italian table,

bringing its milky

magic to sweet and

savoury dishes alike.

TUSCANY

ON A PLATE

Cookery school

and café owners

Katie and Giancarlo

Caldesi share

Tuscan specialties

from their new book.

TRUE TO

FORM

Not all pasta is

created equal. For

the tastiest results

choose the shape

that best showcases

the sauce.

PANINI

PRONTO

Sandwiches never

go out of fashion

• add a dash of
  Italian style and
  they’re more
  tempting than ever.

VIVA

ILARIA

Osteria Ilaria’s

modern take on

Italian cooking is

showcased here in

a snapshot of its

winning spring menu.

Food

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Cassata

p 100

GARDEN

RULES

We forage in the

kitchen gardens of

three very different

people inspired by

the Italian approach

to produce.

THE ITALIAN

PARADOX

Alessandro Pavoni

of Ormeggio in

Sydney has made a

radical move for the

sake of his health:

he’s gone vegan.

A CURE FOR ALL

OCCASIONS

Italy has more

salumi than you

can shake a grissino

at. Sydney’s guru

of cured meats has

the low-down.

Features

74 78 82

MONDO

PANINO

Leave it to Italy to

take sandwiches to

new heights. John

Irving investigates

the regional panino

repertoire.

WHEN IN ROME

Heading to Italy?

Look no further.

Italian-Australian

chefs share their

picks of what and

where to eat back

in the old country.

84 88

FOCACCIA

COMEBACK

Is the bread that

defined the ’90s

back on the rise?

We dip into

the country’s

bread baskets.

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