In a small town outside Torino, Italy, the age-old Vermouth giant, Martini & Rossi has turned this beverage into a model of what might be called industrial spirits craftsmanship. Our correspondent goes visiting, then returns stateside to watch a small one-man shop create the modern artisanal version. What are differences, and why do they matter?
By LAURA FRASER
There are many prized vintages from Valpolicella, a postcard-perfect town near Verona, Italy, known for its rich, slightly sweet wines. Over the years, however, as many of these wines have gotten only sweeter, one vineyard, Bertani, has remained true to the old traditions. The result: a complex, unusually balanced wine called Amarone. Our wine correspondent sets out in search of its secret.
By TIM TEICHGRAEBER
Gelato, it turns out, is a very different creature from ice cream. And there is a reason that the best gelato tastes so creamy yet still light, so balanced, so indescribably perfect. The secret—according to master gelatieri Andrea Soban of Valenza, Italy—involves patience, exceptional ingredients, and a fine-tuned knowledge of food chemistry.
Story and photography by ERLA ZWINGLE
Many cultures have enjoyed the playful freedom that one feels after donning a mask. But no place has taken it to greater extremes, both elegant and diabolical, than Venice. A tour of the world of Venetian masks, and the annual Carnival mega-party they have inspired.
Story by ERLA ZWINGLE
Photography by RICCARDO ROITER RIGONI and ERLA ZWINGLE
No matter how organic your shopping is, when you sit down to a plate of leafy greens, chances are you are supporting farming methods that contribute to global warming. There are, however, other options.
By TODD OPPENHEIMER
Cover photo by TEXASRANCHERGIRL.COM
Italy photos courtesy of the RODALE INSTITUTE