The Best of Fine Cooking — Real Italian 2017

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

Real Italian

besTThe^

of

8 real italian 2017