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ItaliaSquisita - Subscription
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The subscription to the leading paper magazine for Italian chefs, featuring stories and recipes from professionals who are redefining Italian culinary culture around the world. Three bilingual issues per year.
A look at the content of latest issue of ItaliaSquisita:
Autumn has arrived and, right on cue, so has the latest issue of ItaliaSquisita, number 53. The cover story celebrates the remarkable career of Heinz Beck, whose culinary vision has set the benchmark in the Capital for over three decades. The “Maestro” column, Davide Oldani retraces a life devoted to the pursuit of excellence. The season then takes centre stage with a spectacular exploration of the world of mushrooms, guided by the meticulous woodland forays of chef Alessandro Gilmozzi in Trentino.
The journey moves to the south of France in search of affinities between Italian cuisine and French Mediterranean traditions, before turning to a cultural and historical tour through Italy’s finest cheese trolleys, the origins of ragù, and the carnivorous world of the country’s most distinctive cattle breeds. Finally, the issue features up-and-coming chefs, gastronomic curiosities, and the unmissable gourmet recipes, along with special columns on jams and preserves, food-and-drink pairings, and Michelin plate design.
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues (March - July - November)
Language: Italian with English translation
Read More +
A look at the content of latest issue of ItaliaSquisita:
Autumn has arrived and, right on cue, so has the latest issue of ItaliaSquisita, number 53. The cover story celebrates the remarkable career of Heinz Beck, whose culinary vision has set the benchmark in the Capital for over three decades. The “Maestro” column, Davide Oldani retraces a life devoted to the pursuit of excellence. The season then takes centre stage with a spectacular exploration of the world of mushrooms, guided by the meticulous woodland forays of chef Alessandro Gilmozzi in Trentino.
The journey moves to the south of France in search of affinities between Italian cuisine and French Mediterranean traditions, before turning to a cultural and historical tour through Italy’s finest cheese trolleys, the origins of ragù, and the carnivorous world of the country’s most distinctive cattle breeds. Finally, the issue features up-and-coming chefs, gastronomic curiosities, and the unmissable gourmet recipes, along with special columns on jams and preserves, food-and-drink pairings, and Michelin plate design.
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues (March - July - November)
Language: Italian with English translation
Read Less -
A look at the content of latest issue of ItaliaSquisita:
Autumn has arrived and, right on cue, so has the latest issue of ItaliaSquisita, number 53. The cover story celebrates the remarkable career of Heinz Beck, whose culinary vision has set the benchmark in the Capital for over three decades. The “Maestro” column, Davide Oldani retraces a life devoted to the pursuit of excellence. The season then takes centre stage with a spectacular exploration of the world of mushrooms, guided by the meticulous woodland forays of chef Alessandro Gilmozzi in Trentino.
The journey moves to the south of France in search of affinities between Italian cuisine and French Mediterranean traditions, before turning to a cultural and historical tour through Italy’s finest cheese trolleys, the origins of ragù, and the carnivorous world of the country’s most distinctive cattle breeds. Finally, the issue features up-and-coming chefs, gastronomic curiosities, and the unmissable gourmet recipes, along with special columns on jams and preserves, food-and-drink pairings, and Michelin plate design.
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues (March - July - November)
Language: Italian with English translation
Read Less -