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The Gourmet Mag: an Italian Cooking Magazine for Italian Food Lovers





Smile! You’re about to be a Delighted, Terrific Italian Gourmet.

…just like I did 🙂

before Italy

Long time since my brother and I put mayo and ketchup on our spaghetti…

Under the scandalized look of our Italian grandparents, who would label us like little Venezuelan savages, unable to capture the art of Italian cuisine.

{But let me say they didn’t capture Venezuelan adventurous spirit either, just to be fair}

Everyone had made an effort.

Nonna and nonno packed their suitcases with the finest chocolates, pasta, anchovies, olives, etc.

Our parents instituted homemade gnocchi or pasta nights and made us part of the process.

My mother learned everything she could from my Sicilian cooking nonna.

And we did love the italic food culture… really.

But there was something we missed, something we didn’t understand…

 

in Rome

Then, the time to redeem our palate came, time to experience authentic Italian cuisine, in loco.

We packed, we learned the basic vocabulary (fame, mangiare, buono), and we settled in Rome.

A city where everything would’ve been an adventure, where we would forever be half and half (mango lovers and pasta devourers).

Where we would be eternal newbies, with the excitement and the sensibility that comes with it.

And we finally understood what we hadn’t captured until then: Italian cuisine is not a technique or a few recipes, Italian food is the center of Italian culture.

You’ll understand Italy when you understand Italian food, and you’ll understand food when you’ll interiorize the lifestyle.

 

how to cook Italian food

After 30+ years of cooking Italian and living in Italy I can list you a few fundamentals of Italian cuisine:

  • Cook only if and when you want to (if not, make a caprese salad).
  • Take your time: for evaluating and selecting ingredients, for cooking, for setting the table, for letting red wine decant, for deeply savoring the food.
  • Listen to your suppliers (butcher, greengrocer, fish market boy…), they’re an inexhaustible source of knowledge and inspiration.
  • Always opt for fresh and seasonal ingredients.
  • Enhance the flavor of every single ingredient: don’t let one overcome the other.
  • Use a lot of herbs, spices, onion and garlic, but remember: they’re supporting actors, not the main character.
  • Use only good quality wine for cooking: it matters.
  • Cultivate your palate: keep it trained by periodically tasting new flavors or combos, and be aware that only when you are used to quality, you are able to distinguish good from bad food.

 

your journey

Are you ready to go deeper? Are you ready to meet real Italian food and culture?

I’d love to make you part of it.

I’d love to be your guide inside this amusement park.

I’d love to share with you the difference between mayo + ketchup and slow cooked sugo di pomodoro al basilico.

Once again, are you ready for the ride?

what you’ll get from this food magazine:

  • How to embrace and conquer Italian Food culture.
  • How to add quality to your homemade experiences.
  • How to make your cooking gourmet.
  • How to capture the secrets of Italian healthy eating.
  • How to slow down and enjoy beauty, elegance, and style.

 

The Gourmet Mag, an Italian Food Magazine for Italian Food Lovers

get your issue (no, it’s exclusive content, not the same in the blog :-)):

etsy   amazon (kindle)

 

The Vintage Gold Issue

The Gourmet Mag, a food magazine for Italian food lovers_Winter 2017

The ultimate Italian festive menu

Special homemade gifts

A decadent Christmas style

Winter Magic

Orvieto

The Marble White Issue

The Gourmet Mag, a culinary magazine for Italian food lovers_Fall 2016

Ancient Roman Food

Mabon recipes and celebrations

Vampie DIY Halloween decorations

Authentic Roman cuisine

More delights

The Beige Issue

 

The Gourmet Mag, an Italian cooking magazine_Summer 2016

A Midsummer’s Tuscan Night Dinner

The Ice Project

Monte Argentario.

Summer DIY beauty products

and more…

 

The Vintage Pink Issue

The Gourmet Mag, a new food magazine for Italian food lovers_Spring 2016

Easter Chocolate Eggs

Healthy eating

Italian-style picnic ideas

Spring baby showers & tea parties

Taking care of your home

and more…

The Blue Issue

 

The Gourmet Mag, an Italian cuisine magazine for Italian food lovers_Winter 2016

Christmas Crafts

Gourmet Homemade Gifts

Pure coziness

Easy Gourmet

The First Issue

 

The Gourmet Mag, an Italian food magazine_Fall 2015

Perfect cheese plates

Making nut butters

Learning tajine

A gourmet brunch

Preserving

A halloween soiree

Mystic Rome

 

 

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{ THE LAST ISSUE OF THE GOURMET MAG }

The Gourmet Mag, an Italian Food Magazine for Italian Food Lovers



{ ITALIAN WINTER RECIPES }

Italian Winter Recipes by Gourmet Project



{ RANDOM COOKING TIPS & DELIGHTS FROM ITALY }

LANG



{ MY BOOKS }

Bibendum

Bibendum,-a-book-to-learn-to-choose-taste-and-enjoy-wine-by-Claudia-Rinaldi

Easy Italian

Easy-Italian-food-cookbook-by-Claudia-Rinaldi


14 Comments

  1. I think you’ve just captured the answer pecfretly

  2. Pretty and yummy

  3. Claudia – this is such a cool idea! I’ve just entered my email so I can’t wait to see it!

  4. Such an awesome looking magazine! Stunning photos. Good luck 🙂

  5. This looks like a magazine filled with so much great information. The photography is stunning

  6. Looks like a gorgeous magazine with so many wonderful ideas for the holidays!

  7. What a massive undertaking! The photos are gorgeous as well as the layout. I keep seeing tagines in the market. I think you’ve convinced me to purchase one 🙂

  8. What a wonderful undertaking. I can see that you’ll do an excellent job. Will look forward to the upcoming issues.

  9. Wow! This is amazing and such a great idea! I wish you luck and lots of success in your new magazine!

  10. Wishing you the best with this gourmet project! We will be following your progress.

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