Flour + Water - Wine & Spirits Magazine

Flour + Water

photo by Asta Karalis

Head straight for the pasta—chef Thomas McNaughton has brought back all sorts of regional specialties from his trips to Italy, from pici and maltagliati and casoncelli to more recognizable styles like rabbit tortellini, all quite addictive. The wines, like the pastas, are pan-Italian, with selections ranging from Alto Piedmont to Sicily, with a small collection of skin-macerated whites from the likes of Radikon and Gravner.

Longtime senior editor at Wine & Spirits magazine, Luke now works for the Stanford Technology Ventures Program.

This story appears in the print issue of October 2016.
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