About Carol Field

Carol Field is a food journalist who’s contributed to Bon Appétit, Food & Wine, and Gourmet, and written nearly half a dozen cookbooks—In Nonna’s Kitchen, Focaccia, Italy in Small Bites, Celebrating Italy, and The Italian Baker—as well as the novel Mangoes and Quince. She’s won two IACP Cookbook Awards and a James Beard Award. She lives in San Francisco yet visits Italy frequently. @carolfield

Eight Italian breadsticks, or grissini, lined up next to each other.

Italian Breadsticks ~ Grissini Torinesi

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Most Americans know grissini as those pale breadsticks in the long waxen envelopes at old-time Italian restaurants. How sad for us. Perhaps we can do something about that.

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  • 4
A loaf of ciabatta, sliced, and filled with large air holes

Ciabatta

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Every once in a while, along comes a loaf of bread that’s so rustic, so memorable, it ruins every other bread experience. Here’s that loaf.

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  • 4 H, 20 M
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A plastic container of homemade Italian biga.

Italian Biga

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Behind every unforgettable loaf of Italian bread you’ve daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.

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  • 6 H, 20 M
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