The new issue #55 opens with the creativity and elegance of chef Martino Ruggieri and his Maison overlooking the Palais Royal in Paris. It then continues with a chromatic tale that weaves together the gourmet preserves of Giulio Gigli in Umbria and the story of an extraordinary culinary master: Maria Grazia Soncini. Next, the issue features new hospitality talents, the legendary Venetian aperitivo—suspended between modernity and centuries-old archives—Apulian seafood ingredients, and a challenge, both technical and cultural, between roasted and boiled meats. There is no shortage of the usual leaps back in time: this time journeying through World War cookbooks and traditional gastronomy shops, those havens of taste that have helped write the history of Italian cuisine. Closing the issue are the "embroidered" pastries of Sardinia, the role of chairs in restaurant design, the state of the art of wine in 2026, and an absolute sneak peek: a special comic strip capturing the passion for pizza between Naples and New York.
LAST ISSUE'S SUMMARY
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues (March - July - November)
Language: Italian with English translation
Read More +
The new issue #55 opens with the creativity and elegance of chef Martino Ruggieri and his Maison overlooking the Palais Royal in Paris. It then continues with a chromatic tale that weaves together the gourmet preserves of Giulio Gigli in Umbria and the story of an extraordinary culinary master: Maria Grazia Soncini. Next, the issue features new hospitality talents, the legendary Venetian aperitivo—suspended between modernity and centuries-old archives—Apulian seafood ingredients, and a challenge, both technical and cultural, between roasted and boiled meats. There is no shortage of the usual leaps back in time: this time journeying through World War cookbooks and traditional gastronomy shops, those havens of taste that have helped write the history of Italian cuisine. Closing the issue are the "embroidered" pastries of Sardinia, the role of chairs in restaurant design, the state of the art of wine in 2026, and an absolute sneak peek: a special comic strip capturing the passion for pizza between Naples and New York.
LAST ISSUE'S SUMMARY
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues (March - July - November)
Language: Italian with English translation
Read Less -
The new issue #55 opens with the creativity and elegance of chef Martino Ruggieri and his Maison overlooking the Palais Royal in Paris. It then continues with a chromatic tale that weaves together the gourmet preserves of Giulio Gigli in Umbria and the story of an extraordinary culinary master: Maria Grazia Soncini. Next, the issue features new hospitality talents, the legendary Venetian aperitivo—suspended between modernity and centuries-old archives—Apulian seafood ingredients, and a challenge, both technical and cultural, between roasted and boiled meats. There is no shortage of the usual leaps back in time: this time journeying through World War cookbooks and traditional gastronomy shops, those havens of taste that have helped write the history of Italian cuisine. Closing the issue are the "embroidered" pastries of Sardinia, the role of chairs in restaurant design, the state of the art of wine in 2026, and an absolute sneak peek: a special comic strip capturing the passion for pizza between Naples and New York.
LAST ISSUE'S SUMMARY
Softcover: 120 pages
Size: 22,5x29,5cm
Yearly subscription: three issues (March - July - November)
Language: Italian with English translation
Read Less -
