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In the May 2009 issue of the sadly-defunct Gourmet Magazine, there was a mouth-watering article entitled “Cucina Paradiso.” The 14-page spread featured a “Tuscan-inspired meal, full of pristine ingredients and bold, epic flavors.” On the menu? vodka rosemary lemonade fizz arugula and fava bean crostini balsamic-marinated radicchio with fresh ricotta mushroom carpaccio with pecorino toscano […]