The New Cucina Italiana

laura lazzaroni
photos by Alberto Blasetti for Rizzoli New York.

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Journalist, author, baker, the triple threat that is Laura Lazzaroni. Laura unleashed Food and Wine magazine Italian incarnation a few years back, but I met her as a fellow foodie with a fervent support of local chefs, restaurateurs and traditions as well as innovations. In this episode, we’ll be focusing on Laura’s latest book, The New Cucina Italiana which seeks to encourage us to look deeper into Italy’s 21st century culinary landscape.

Evolving Italy’s culinary landscape

This is no war on tradition. Boundless respect goes hand in hand with this evolution. Laura introduces us today’s culinary rising stars who are reinterpreting the ever-accessible trattoria, while still honoring our nonne, and introduces the next gen fine dining fine dining and all the formats in between. Inspiration, craft and precision stand at the forefront of this “emancipation”, which doesn’t cast aside tradition but encourages evolution through technique, innovation and ever increasing knowledge of food and conscientiousness.

The new is equally as delicious and comforting, and with a refreshing dash of exploration that I can’t wait to dig my fork into. Alongside her baking club (because who didn’t attempt a sourdough starter in the last year and a half?) and her new book all about bread, Laura invites us to venture beyond her book to unearth a new love for Italian innovation and creativity.