North Italy

ITALY AND FOOD, IT’S ROMANCE AT ITS FINEST

UNEXPECTED ITALY

Italian food pioneers enchanted us with passion, fed us hope and humility, and said, “Be here now, forget schedules, let life dictate pace.” They showed us their grounded carpe diem spirit—how to live in the moment, slow, steady. In return we pushed our appointments, extended rentals, and rested our heads on hardwood floor, fully present.

ITALIAN VARIETY WITHOUT LIMIT

Italy has found a way forward by reaching into history and pulling out techniques that are tried and true. It’s a path rooted in community and hospitality, closely tied to the land, giving back as much as it takes. A path blazed with Italian bravery. Bravery that speaks plainly, saying “We shall not be tamed by modern problems.”

INSIDE THIS ISSUE OF SALT & WONDER

You’ll explore hidden castles, gardens, and rooftop terraces. You’ll find Italy’s new wave of slow-baking, its modern artisans, its Etruscan history, and the future of food systems. You’ll meet a mad scientist who ferments everything and a woman who bakes family tradition into her bread. You’ll feel the soil with Italy’s first organic rice farmer and raise a glass to fresh drinking styles at rebel-friendly bars. Finally, you’ll discover the magic of Torino, where off-the-map authenticity will make you fall in love.

In this issue, we hear from:

• Two traveling brothers who promote local ingredients with Italian-Asian fusion at their restaurant atop an ancient seaside castle.

• Local Torinese, Lucia Iannone, on baking bread with tradition

• Italy’s first organic rice farmer, the renegade Ariane Lotti of Tenuta San Carlo

• Renaissance bartenders of Milano and Torino who are introducing Italy to international cocktail styles

• The streets, plazas, and people of Torino, in a city guide that will lead you off the beaten path and into the heart of an up-and-coming city

You will find interviews, new perspectives, a city guide, photo essays, recipes to stories, and lots of aspiring illustrations.

Front-Cover: Lucia Iannone
Back-Cover: Chris Coe

Details: 19 x 24 cm, 108 Pages, full color on uncoated paper. printed on Munken, perfect bound. No Ads.

Reykjavík, Iceland

ICELANDIC CUISINE OF REYKJAVIK

For years defined by lush summers of decadence and frozen preservation techniques for the dark arctic winter, Icelandic cuisine experienced a radical reformation when the country embraced innovation after the economic crisis of 2008. Ten years later, chefs and entrepreneurs are leaders in a food scene driven by reclaiming local natural resources and traditional recipes.

NEW NORDIC CUISINE

Salt & Wonder Issue 02 – New Nordic Cuisine will feature interviews with two of Reykjavik’s most inspiring chefs, explore the country’s complicated relationship with alcohol alongside one-of-a-kind new producers, and take you to the far reaches of the Icelandic island for breathtaking views of stunning natural terrain and landscapes.

RESTAURANTS, CHEFS AND FARMERS

Each page of our magazine is assembled by our small team with the utmost care and intimacy. We visit every restaurant, interview each of our subjects in person, and take every photo ourselves. Our research is extensive, and our conversations with locals last for hours. Our final product presents a thoughtful, authentic portrait of a city and its cuisine, made for culture-addicts, by culture-addicts.

Specs: 19 x 24 cm, 124 Pages, printed on Munken, perfect bound.