Category Archives: Print Features

Writing that is a main feature for a publication or a specific section of a publication.

Building the Perfect Carbonara: The Ingredients Part 2

Fresh pasta In our last post, we considered two of the most important ingredients of pasta alla carbonara: the cheese and the cured meat. A third ingredient, pasta, is one of the world’s most prevalent foods. It’s readily available in … Continue reading

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Building the Perfect Carbonara: The Ingredients Part 1

Guanciale If there’s anything more controversial than the origins of the dish known as pasta alla carbonara, it’s the selection of ingredients that go into it. In the first part of this series, I talked about the history of carbonara … Continue reading

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Building the Perfect Carbonara: A Roman Puzzle

A Roman Puzzle A recipe is a funny thing. Often you’ll follow the instructions exactly and the dish still turns out poorly. It’s like something’s been left out, or gets lost in the translation, and you have to read between … Continue reading

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Spaghetti all’amatriciana: Layers of flavor and history

Traditional spaghetti all’amatriciana at La Conca in Amatrice, Italy The Via Salaria — the Salt Road — was one of the earliest roads built by ancient Rome to lash together its far-flung empire. The actual path of the road predated … Continue reading

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Norcia: A Mountain Mecca for Italian Food

The Valnerina Valley, with the city of Norcia in the center of the picture We’d been traveling for most of a day – flying into Rome from the U.S., renting a car at the airport and then driving three hours … Continue reading

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