A Taste Of Italy

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for the Oct. 31, 1995 issue

See Also
Brilliant Brunello
Dom Perignon
Long Island's Master of Merlot
Long Island Rolls Out The Barrels
Wines of Piedmont
Wines of Tuscany

Issue: October 31, 1995

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.

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