The Journal

Notes from the kitchen

Stories, science, and small lessons from the people and places behind the pantry.

What Makes Italian Biscotti Actually Authentic? A Simple Guide to Cantucci, Texture, and Tradition

What Makes Italian Biscotti Actually Authentic? A Simple Guide to Cantucci, Texture, and Tradition

Cucca LaRogue

Why we started Gusta

Why we started Gusta

Alberto Giannetti

The Science of Parmigiano Reggiano

The Science of Parmigiano Reggiano

Alberto Giannetti

The Difference Slow-Dried Pasta Makes

The Difference Slow-Dried Pasta Makes

Alberto Giannetti

Pasta in Bianco: The Simple Dish That Will Change Your Mind About Pasta

Pasta in Bianco: The Simple Dish That Will Change Your Mind About Pasta

Alberto Giannetti

The letter from Sam

One short note a month from the kitchen. Stories, recipes, what we are sourcing.

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