Writer
Naples
Luca Ferrante
Luca writes about bread, saints’ days and the small rules that keep southern Italian kitchens running. He teaches Latin when he isn’t on deadline.
In the magazine
Reportage
The people who pick our tomatoes
Every August, ten thousand seasonal workers arrive in Foggia. Luca Ferrante follows one crew from dawn to the long dinner after.
Words by Luca Ferrante
Reportage
The amaro makers of the Dolomites
Thirty-two herbs, one secret, and a family that hasn’t changed the recipe since 1902.
Words by Luca Ferrante
Octavo
A quarterly of food & culture
Printing p.001