Italian Regional Cooking—American Style

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for the Sept. 15, 2002 issue

See Also
Slim Pickings for California Pinot Noir
Feedback: Opinions and Trends in Wine
Southern California'sWine Country Getaway
Santa Barbara's Future Is Now
Rediscovering Rice
The Heart of Italy
The Super Tuscans
Brunello di Montalcino
Chianti Classico
Tuscany's Best Values

A long way from pasta with tomato sauce, authentic Italian cuisine comes in many delicious forms

John Mariani
Issue: September 15, 2002

Farro. Strangolapreti. Triglia. Stinchetto. Burrata. Matagliati. Bombolini. Salmoriglio. Carta da musica. Bottarga. Fregola. If these words sound bewilderingly unfamiliar, you probably haven't been eating at America's best Italian restaurants lately, where these foods and other specialties are becoming standard menu items.