There is no place like Italy, any Italian will tell you. It's the birthplace of Leonardo, the Colosseum, and Rome. They are both great creators, and preservers, in culture and in food. This issue is not intended as an instruction manual on the basic building blocks of Italian cuisine. Instead, it serves as a guidebook, where themes of Al Fresco, vibrant colors and ease of preparation run prevalent. From peasant recipes derived due to lack of silverware, to "Limoncello," "Salad with fried Pears," and "Fish Like They Make It In Italy," to the perfect cup of coffee and desserts both toothsome and just-sweet-enough. A few modern takes sprinkle in, with herbaceous twists on citrus-sodas and tender additions to a "Burrata Salad." But one concept is never far. The freshest of ingredients, treated beautifully, will always, a meal make. And by all means, enjoy yourself!
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