Issue 3: Pasta
Bon Vivant Issue 3 is all about Pasta! We’ll be looking at a world beyond that tired box of dried spaghetti on your shelf—expect insight on plenty of hand-rolled noodles and the sauces that love them, a hang with Tony Quartaro and crew at the Chicago pastaficio Gemma Foods, and a pasta-filled frenzy through the culinary gem that is Philadelphia.
Bon Vivant Issue 3 is all about Pasta! We’ll be looking at a world beyond that tired box of dried spaghetti on your shelf—expect insight on plenty of hand-rolled noodles and the sauces that love them, a hang with Tony Quartaro and crew at the Chicago pastaficio Gemma Foods, and a pasta-filled frenzy through the culinary gem that is Philadelphia.
Bon Vivant Issue 3 is all about Pasta! We’ll be looking at a world beyond that tired box of dried spaghetti on your shelf—expect insight on plenty of hand-rolled noodles and the sauces that love them, a hang with Tony Quartaro and crew at the Chicago pastaficio Gemma Foods, and a pasta-filled frenzy through the culinary gem that is Philadelphia.
