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Mag Issue 28
For lovers of Italian food – and we’re pretty sure that is everyone on the planet – the latest Jamie magazine is out now and has a distinctly ‘delizioso’ flavour.
This issue is full-to-brimming with mouth-watering little smashers from this amazing culinary country, Jamie’s spiritual home.
Traditional Italian ingredients are highlighted including a look at how to get the good stuff out of an artichoke, ways with polenta and the nuances of different pasta shapes and what's best to throw in with them.
Also Chris Bianco, Jamie’s pizza muse, shows us the dough and helps us aim for flatbread perfection – Chris runs the Union Jacks restaurants with Jamie.
Good wine and top-notch olive oils are essential to the Italian table and the mag delivers several pages of guidance on these.
It’s not just parmesan you know, with different regions producing cracking cheeses we are given a reminder of the delights of ricotta and pecorino among others.
Jamie also meets the world’s most famous butcher, Dario Cecchini, who champions the lesser-known cuts of beef – by the way, Dario is coming to Fifteen restaurant in London on May 10th to show off his craft and offer guests a tasting menu – check it out here.
All this and more with 85-plus recipes, stunning images and cookery skills. Find out more and subscribe here.


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Italian, magazine, pizza, restaurant

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