Italian Regional Cooking—American Style

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.

For the full article, check out the new issue of Wine Spectator, on newsstands September 15, 2002.

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