On May 28th, a longstanding ban by the FDA on Italian cured meats will be lifted. LA Times critic Jonathan Gold talks to Osteria Mozza proprietor Nancy Silverton who says,"We get pretty good prosciutto now but there are so many great small producers over there, and we've never been able to get culatello." [LAT]
Share this story
The Latest
All the Kitchen’s a Stage
The rise of the open kitchen has changed how diners experience their meals, and the way chefs approach their work
By
Jaya Saxena
Filed under:
Here Are the 2023 James Beard Foundation Media Award Winners
Congratulations to all the winners