Issue 3: Pasta

Bon Vivant Issue 3 was all about Pasta! We looked at a world beyond that tired box of dried spaghetti on your shelf, gave insight on plenty of hand-rolled noodles and the sauces that love them, hung with Chef Tony Quartaro and crew at Chicago pastaficio Gemma Foods, and went on a pasta-filled frenzy through the culinary gem that is Philadelphia. From traditional techniques to modern interpretations, this issue explores the craft, culture, and endless possibilities of pasta.