A touch of Tuscany in Northern Italian food

A touch of Tuscany in Northern Italian food

U.S. chefs not afraid to cross borders when cooking cuisines of Emilia Romagna, Piedmont

EDITOR'S NOTE: In a three-part series, NRN examines how American restaurants interpret the cuisines of different parts of Italy. Monday’s story discussed Southern Italian food. Today’s installation: Central and Northern Italian cuisines.

Talk to Italians about their country’s best cuisine, and chances are they’ll point you to the region of Emilia Rom

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.