Salt & Wonder is portraying the roots and new movements in the culinary startup culture of cities around the globe.
ITALY AND FOOD, IT’S ROMANCE AT ITS FINEST
The country’s culinary fantasy is so well-known, it almost writes itself. Perhaps it’s the gold standard. But there’s more to discover beyond the standard—a strong status quo has a way of hiding the new and exciting. And nothing is solid and unchanged forever. Even the Italian kitchen must have something bubbling under its surface.
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:
You will find interviews, new perspectives, a city guide, photo essays, recipes to stories, and lots of aspiring illustrations.