5 new reasons to
e v o l E N 5
O T S N O S A E R W
N A I L A T I T E R O (M
What’s not to love? Farmers’ Market Pizza with Fava Pesto, Asparagus & Ricotta (as seen on our cover!)
A U O Y HAN
O) D Y D LR E A
BY ANDREA DAMEWOOD AND ALEXA WEIBEL
PHOTOGRAPHY BY KATE MATHIS
recipe, page 97
89
BECAUSE
the food is all over the map—in a good way!
PI FA A ZZA RM SP A WI ER R A T S’ H re G U F M A cip S A e, & VA R K pa R ge I P E E T 97 C O S TT TO A ,
4
Move over, Tuscany. As diners crave more authentic eating experiences, lesser-known regions are getting their time in the sun. “I have two places that are more pan-Italian,” says Andrew Carmellini, chef-partner of buzzy eateries in NYC, Miami and Baltimore. But he named his restaurant Leuca after the southern Italian town in Puglia, a coastal region known for its orecchiette, white beans, mussels and fish. “It’s important not to try to translate the cuisine exactly, but to get a sense of the ingredient or dish and cook in the spirit of it,” Carmellini says.
PEEL GARLIC FASTER PAGE 102
5
BECAUSE
ED O W AT E ST O M E T T H IT & T 7 W A S R Ege 9 E G NAK P A I e, pa U C T I I N cip V re CH
94
Italians went green before it was trendy
Unless you’ve been hiding under a kale leaf, you’ve heard that veggies are hot. They’ve always had a place in Italian cooking, but now that everyone in the food world is moving them from sides to center stage, Italian restaurants are really ramping up their plantbased plates. “Thanks to their vibrant colors and textures, vegetables provide the perfect building blocks in any dish,” says restaurateur and executive chef Michael Schwartz of Miami and L.A.’s Fi’lia. For Schwartz, it’s less about cutting out meat than it is about complementing it: “It’s all about balance for us.”
O T S N O S A E R W
N A I L A T I T E R O (M
What’s not to love? Farmers’ Market Pizza with Fava Pesto, Asparagus & Ricotta (as seen on our cover!)
A U O Y HAN
O) D Y D LR E A
BY ANDREA DAMEWOOD AND ALEXA WEIBEL
PHOTOGRAPHY BY KATE MATHIS
recipe, page 97
89
BECAUSE
the food is all over the map—in a good way!
PI FA A ZZA RM SP A WI ER R A T S’ H re G U F M A cip S A e, & VA R K pa R ge I P E E T 97 C O S TT TO A ,
4
Move over, Tuscany. As diners crave more authentic eating experiences, lesser-known regions are getting their time in the sun. “I have two places that are more pan-Italian,” says Andrew Carmellini, chef-partner of buzzy eateries in NYC, Miami and Baltimore. But he named his restaurant Leuca after the southern Italian town in Puglia, a coastal region known for its orecchiette, white beans, mussels and fish. “It’s important not to try to translate the cuisine exactly, but to get a sense of the ingredient or dish and cook in the spirit of it,” Carmellini says.
PEEL GARLIC FASTER PAGE 102
5
BECAUSE
ED O W AT E ST O M E T T H IT & T 7 W A S R Ege 9 E G NAK P A I e, pa U C T I I N cip V re CH
94
Italians went green before it was trendy
Unless you’ve been hiding under a kale leaf, you’ve heard that veggies are hot. They’ve always had a place in Italian cooking, but now that everyone in the food world is moving them from sides to center stage, Italian restaurants are really ramping up their plantbased plates. “Thanks to their vibrant colors and textures, vegetables provide the perfect building blocks in any dish,” says restaurateur and executive chef Michael Schwartz of Miami and L.A.’s Fi’lia. For Schwartz, it’s less about cutting out meat than it is about complementing it: “It’s all about balance for us.”
