La Cucina Italiana

Well-well!

Some good news in this troublesome 2020 year.

The distinguished Condé Nast Magazine is engaging the best chefs from Italy to bring the Italian culinary tradition to the highest Unesco recognition (#lacucinaitalianagoestounesco). They believe that “Italian cuisine” is an intangible heritage for humanity and should be part of the UNESCO world heritage.

The initiative is starting with the latest July issue signed by Massimo Bottura. Each issue of the magazine, from July to December, will be signed by a great Italian chef who will become, together with the Condé Nast brand, ambassador of our Italian cuisine in the world.

Since 1929

La Cucina Italiana was born in 1929 and has since been the most authoritative and long-standing cooking monthly magazine in Italy. La Cucina Italiana stopped publishing in 1943, but returned to newsstands in 1952.

The related website s active since 1997. From July 2007, the Quadratum Publishing Usa, based in New York, has been producing and distributing Italian cuisine in English for the American and Canadian market. The American edition adds to those already existing in the Flemish, German, Czech and Turkish languages.

In 2014 it was acquired by the American publishing house Condé Nast.

My collection

Best Issues

I love the “Cucina Italiana” magazine, of which I kept the best paper issues in both English and Italian versions. It brings a lot of Italian excellence, recipes declined in a domestic version, stories of women and men who make Italy great and help us make the dishes of the chefs, and to achieve a great and important goal: the candidacy of Italian cuisine in Paris in that Unesco building (incidentally, also designed by the Italian Pierluigi Nervi).

We needed some ”cheer-up” news.

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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