Laura Lazzaroni
Award-winning journalist and author Laura Lazzaroni was the first editor in chief of Food & Wine Italia. Previously New York correspondent for D di Repubblica, the weekly of Italy’s main newspaper, then Features Editor of L’Uomo Vogue in Milan, Lazzaroni was the coauthor with three-Michelin-starred chef Niko Romito of the book 10 Lezioni di Cucina. She has written two books on bread: Altri Grani Altri Pani (2017) and La Formula del Pane (2021). In 2021 she published her first book in English, The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine Today, with Rizzoli New York. In 2022 she co-curated the exhibit “Gusto! Gli italiani a tavola 1970-2050”, tracing the evolution of Italian taste, and the accompanying volume of essays, published by Marsilio Arte. She is an accomplished bread consultant, specializing in old varieties and evolutionary populations of wheat.
Articles by Laura Lazzaroni
S.A.L.T.Road Test, S.A.L.T. Experiences: In Palermo, Wine, Pasta and Cannoli with Sallier de La Tour
MediterraneanIs This a Good Year to Visit Rome? You Bet
S.A.L.T.In Italy, a Day in the Life of Silversea’s S.A.L.T.
Culinary InnovationThe Golden Age of Italian Rice: Come for the Pasta, Stay for the Risotto
S.A.L.T.On Silver Nova and Silver Ray, Silversea Introduces S.A.L.T.’s Chef’s Table
S.A.L.T.S.A.L.T. Tuscany: A Delicious Day of Natural Wine and Food Pairings
S.A.L.T.In Trieste, S.A.L.T. Travels to L’Argine a Vencò
S.A.L.T.Insider’s Guide, Italy’s Trieste: Chef Antonia Klugmann Introduces Us to Her Hometown
S.A.L.T.S.A.L.T. Lab Lessons: Learning Recipes and Exploring Things to Do in Sorrento
S.A.L.T.S.A.L.T. Lab Lessons: One of the Best Things to Do in Puglia? Make Pasta