A Taste Of Italy Our guide to the eight gourmet foods that are the jewels in Italy's culinary crown By Harvey Steiman Historians may someday pinpoint the exact time in America's culinary history when pâté de foie gras gave way to prosciutto on the nation's menus, mushroom quiche somehow metamorphosed into pasta with wild mushrooms and meals started ending with espresso instead of café filtré.
For the full article, check out the new issue of Wine Spectator, on newsstands October 31, 1995.
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