Get elbow deep in dough under the guidance of award–winning chef and author Richard Bertinet. During a five-day course at his eponymous cooking school in Bath, England, students learn how to ferment wild yeast in order to make sourdough bread,...
In Pignasecca, I found another of Naples’ artisans of elegance: Mario Talarico. Talarico sat at a 200-year-old worktable, fashioning a gnarled piece of wood into a shaft over which an umbrella mechanism would smoothly slide. “I grew up in this...
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