The Sweet and Spiced Ravioli of the Valley That Time Forgot
Welcome to Buffet Magazine, an independently owned digital food magazine. Our Tuesday editions are where we feature great writing about food. Thursday is for recipes.
IN THIS ISSUE: Do-lo-MITE! Alpine Week kicks off, readers write in to aid and abet Cale’s hatch chile heist, and we deliver the number for softly reopened Bar Marmont’s reservation line (crank calls only).
Appetizers
Una Settimana Sulle Alpi
Bondzo! Mandi! Bun dé! As the first chilly winds of fall start to blow this week (at least in some corners of the country), Buffet is taking you on a voyage to the Italian side of the Alps. Today, we bring you a story of spiced dumplings from the eastern end of the great range, where the Dolomiti fade into the Carnic Alps of Friuli and the food’s roots run through the Austro-Hungarian Empire’s former expanse. On Thursday, Tamar Adler is cooking up her version of polenta concia, a specialty from the Val d’Aosta on the far western edge of le Alpi, where Franco-Provençal traditions overtop the frontier and spill their fromadzo down the slopes of Monte Bianco in a bubbling stream. —Sam