The New York Times – T Magazine:
Bright yellow carryalls and cross-bodies enliven any outfit.
Category: tsummertravel2024
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Jewelry Fit for a 1960s It Girl
The New York Times – T Magazine:
Bulgari’s amethyst-encrusted necklace takes its cue from an archival piece worn by the socialite Lyn Revson.
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An Artist Whose Knits Are an Antidote to Loneliness
The New York Times – T Magazine:
Patrick Carroll began making textiles during lockdown. Last year, several of them appeared in a JW Anderson runway show.
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Yes, You Love Pasta. But Do You Know the Difference Between Anolini and Pansoti?
The New York Times – T Magazine:
From the size of a bottle cap to “large like a fist,” seven classic stuffed-pasta shapes that go back generations — and how to make them.
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How the ‘Evil’ Tomato Came to Define Italy’s Cuisine
The New York Times – Travel:
When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.
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An Issue All About Pasta and What It Means to Eat It
The New York Times – Travel:
The dish, in all its many forms, has become synonymous with Italy’s culture.
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Is Agnolotti del Plin Italy’s Most Prized Stuffed Pasta?
The New York Times – Travel:
Each region could well argue for its own, but one may have the strongest case.
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There’s No Meal Better (or Longer) Than an Italian Sunday Lunch
The New York Times – Travel:
The languorous feast isn’t the mainstay of the country’s culture that it once was. We talked to five creative people keeping this beloved tradition alive.