Issue 38

Murano: Art of the Table

Murano: Art of the Table

By DOROTHY KALINS
The Keeping Room

The Keeping Room

By BETTY MATYIA
Lobster Spaghetti

Lobster Spaghetti (Spaghetti all’Astice)

Roasted Pecans

Roasted Pecans

Soave Country

Soave Country

By COLMAN ANDREWS
Venice—A Magical City to Devour

Venice—A Magical City to Devour

By COLMAN ANDREWS
Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano

Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano

How to Slice Carpaccio

How to Slice Carpaccio

The World of Cipriani

The World of Cipriani

By COLMAN ANDREWS
Deep-Fried Anchovy Spines

Deep-Fried Anchovy Spines

Vistorta Chocolate Cake

Vistorta Chocolate Cake

wallpaper

Making Polenta

True Clams in Ginger Sauce

True Clams in Ginger Sauce

Venetian-Style Gratinéed Shrimp (Gamberoni Grigi al Gratin)

Venetian-Style Gratinéed Shrimp (Gamberoni Grigi al Gratin)

Risotto with Green Beans and Yellow Bell Pepper

Risotto with Green Beans and Yellow Bell Pepper

Inside the Palazzo

Inside the Palazzo

By COLMAN ANDREWS
Fusilli with scampi, cranberry, beans and peas, Maine picnic

Fusilli with Scampi, Cranberry Beans, and Peas

The Fishmonger’s Table

The Fishmonger’s Table

By COLMAN ANDREWS
Baked Radicchio Tardivo di Treviso

Baked Radicchio Tardivo di Treviso

Seppie in Umido col Nero di Seppia (Cuttlefish Stewed in Its Ink)

Seppie in Umido col Nero di Seppia (Cuttlefish Stewed in Its Ink)

By SAVEUR EDITORS

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