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This article reports on culatelli, a meat that is native to the Po River lowlands near Parma, Italy. Armandino Batali, the proprietor of Salumi, in Seattle, Washington has brought authentic culatelli to the United States for the first time. Batali, learned the pork-preserving craft in Italy after he retired from Boeing.

Profiles wines called A-Mano from Apulia, Italy, the best known of which is a robust red made from a once-obscure grape named primitivo. Creation of the wines by the company Fusione owned by Mark Shannon and Elvezia Sbalchiero; Global marketing of the wines; Origins of the primitivo grape; Description of Mr. Shannon's winery; Marketing strategy.

Discusses the French pot-au-feu, or boiled meat. Description of the dish; Examples of well-made dishes featuring boiled meat around the world, including Paris and Boston, Massachusetts; Importance of coarse salt; Origins of pot-au-feu; Preparation of the one-pot meal; Examples of restaurants serving boiled meat in France, Italy, Austria and the U.S. INSET: Rustic Styles, Coast to Coast.

Focuses on the tomatoes grown in the vicinity of Naples, Italy. Extent of the season; Description of their attributes; Use of raw and canned tomatoes; Canned tomatoes from San Marzano; Description of an October 1999 visit to the farm owned by Alfonso Iaccarino, chef and owner of the Don Alfonso 1890 restaurant in Sant'Agata sui Due Golfi, Italy, and a meal at the restaurant; Brands available in the United States.

Highlights the chefs in several restaurants in Rome, Italy. Food service at La Pergola in Rome; Food service at Agata e Romeo; Food service at Il Convivio.

Deals with the making of mozzarella cheese from buffalo milk in Italy. Advantage of buffalo milk mozzarella over cows' milk mozzarella; Amount of mozzarella produced by the dairy farm of Antonio Palmieri in Salerno, Italy; Details on the manufacturing process of mozzarella.

Focuses on the appeal of grappa. Product of the distillation of the debris left in the press after grapes have yielded their juice; Description of its flavor and strength; Production of grappa by Noninos of Percoto; Availability and price.