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Broj 3 Srpanj 2007.
Nije bilo lako odabrati udarne teme za ljetni broj među tolikim bogatstvom plodova zemlje i mora koje nam nude ovi topli mjeseci u našoj zemlji. No, jednostavno nismo mogli odoljeti kvarnerskim škampima, koji su, kažu, najbolji u svibnju, a najpuniji u lipnju. Ipak, nismo zaboravili ni na jeftine sitnice koje okus znače – kapare, začin koji u našim krajevima, i to onim najnedirnutijima, krasi krajolik lijepim cvjetovima, a jelima daje posebnu notu Mediterana. Kušali smo jela i preko granice. Ovaj put u Turskoj, o čijoj kuhinji tako malo znamo, iako se brojne turske slastice često pripravljaju i u našim kuhinjama. Imali smo čast da o turskoj kuhinji razgovaramo s najpoznatijom turskom modnom kreatoricom Gonul Paksoy, jednako poznatoj i po jelima koje osobno priprema za domjenke svojih prijatelja i poslovnih partnera, ali i za turske ambasade diljem svijeta. Potraga za dobrom kapljicom odvela nas je u Istru, gdje smo jednako uživali u kušanju vina Morena Coronice i njegovoj priči o radu u vinogradu i podrumu. Nismo, naravno, mogli prikratiti ni ljubitelje slatkiša, koji su konačno dočekali bogatu sezonu šumskoga voća i sladoleda. Otkupili smo autorska prava i objavljujemo specijalno za vas recepte iz knjige How to cook Italian Giuliana Hazana. S tradicionalnom kuhinjom Genove upoznao nas je talijanski vrtlar na privremenom radu u Hrvatskoj Carlo Tarantino. Na kraju, ali ne i manje važno, pozabavili smo se tijesnim vezama ljubavi i hrane, prisjetili se mirisa šalše iz djetinjstva i greblice, tradicijskog jela rudara iz Ruda pored Samobora. Nadamo se da ćete o ovom broju uživati jednako kao što smo mi uživali pripremajući ga i kušajući ono o čemu pišemo.