The Gourmet Mag is an Italian cooking, travel, lifestyle, and culture magazine, made in Rome, by me!

In every seasonal issue, you’ll find authentic regional and traditional recipes with stories and photos of each dish.
By introducing you to Southern, Central, and Northern Italian food, it will give you a comprehensive panorama of the immense world of ingredients, rituals, and cooking essentials.

Some recipes are quick and easy, some are challenging enough to fill a rainy Sunday with (therapeutic) kneading and (meditative) waiting for the dough to leaven.

The Gourmet Mag is also an Italian travel magazine that leads you through the most beautiful locations, the old-world stories and traditions, the infinite art and architecture, the people, the society, and this country’s inexhaustible heritage.

It is also an Italian culture magazine, with the rare and precious point of view of a local: someone that lives there, someone that has roots, family and friends, and who can explore, observe, and deeply understand what Italy is really about.

In each issue you’ll find book suggestions, music to accompany your reads, Italian sayings and jokes, and Youtube suggestions!
You’ll uncover Italians’ way of living, rituals, and lifestyle, 360.
All thing you need to fully and deeply understand Italy and its way of living gathered and offered to you beautifully and entertainingly.

A book is not enough, you need to live Italy, month after month, season after season, understanding, interiorizing, and processing.
This is how human beings learn for real. And it is also the only way Italy can become part of you!


Some technical stuff:

– Servings are for two people, to be duplicated as desired.

– Measures are in gr, cups, and oz whenever possible

– You can purchase the print (coffee-table-perfect) book or the pdf file you can read on any device online.

– The issues are available in the US, the UK, Italy, Germany, France, Spain, Japan, Canada, Australia, and Mexico through Amazon.

the current issue

The Alba & Langhe Issue

Fall 2019

Spend an afternoon in Italy!

Sign up for the Italian Colors newsletter and get a freebie from the last issue of the Gourmet Mag.

You’ll get Fall recipes and cozy reads that will make you travel to Italy… from wherever you are!

a note from Rome

Long time has passed 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 Venezuela’s adventurous spirit either, just to be fair}

Everyone had made an effort. Everytime they’d come for a visit, nonna and nonno would pack their suitcases with the finest chocolates, pasta, anchovies, olives, etc. Our parents had instituted homemade gnocchi or pasta nights and made us part of the process. My mother had learned everything she could from my Sicilian grandmother’s kitchen.

And we did love the Italic food culture… really.

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

living 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 real 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, fishmonger…), 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.
Italian culture magazine

what to expect

This is an Italian magazine in English, for Italian food lovers from all over the world. That’s why measures are both in grams and oz (and/or cups when possible). Serving sizes are for two (when possible), this way anyone can choose to cook for two or duplicate ingredients and call a few friends.

In each issue you’ll get to know:

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


italian cookbook


I ordered this magazine not quite knowing what to expect. I was looking for Winter recipes and toughtful tips. Well, this was the most pleasant suprprise of the year. This magazine is drop dead beautiful. Photographs, creative, clever words. I absolutely love it and cannot wait to experience the recipes. This is more than a magazine about cooking. This is a soulful journey through an amazing writer’s mind. Thank you for developing such a wonderful product.

My wife and I tried several recipes from this magazine/cookbook. Everything we made was more than delicious! The recipes are easy to follow and the measurements seem true. We enjoyed the relaxed lighthearted attitude of the author as well as the way she shares Italian culture. This is not something you buy and put away, this is the one that stays on thte kitchen counter. We cooked artichokes for the first time because of this magazine and it won’t be the last. The recipe for the Villanella Artichokes will make you swoon, and if you’re ever cold the Minestrone from Milan will warm you to your soul! I have cooked for many years in many different countries and have never enjoyed a cookbook more! This book is like a vacation to Italy! The attention to detail and inside look at Italian regional culture is fantastic! Grazie Claudia!

the other issues

The Lecce Issue

Summer 2019

The Palermo Issue

Spring 2019

The Modena Issue

Winter 2019

The Christmas & Fall Issue

Fall 2018

The Southern Summer Issue

Summer 2018

The Italian Spring Issue

Spring 2018

The Yellow Issue

Winter 2018

The Green Issue

Fall 2017

The Tomato Issue

Summer 2017

The Floral Issue

Spring 2017

The Vintage Gold Issue

Winter 2017

The Vintage Pink Issue

Spring 2016

Coming this Winter

The Chianti Issue


they liked it:

…mi sono immersa nel mag, è bellissimo! (I plunge in the mag, it’s gourgeous!) – Emiko Davies, food blogger

…bellissima rivista Claudia!!! (wonderful magazine Claudia!!!) – Enrico Cerea, 3 Michelin star chef

This quarterly magazine is very well done. Beautiful and large pictures; lots of information about the region. And recipes that look really tasty. Many many pages, for several hours of enjoyment.

The Gourmet Magazines are a breath of fresh air, beauty and ideas. Cheers to the team

Claudia has a way of describing the daily rituals of life in Puglia in the words of a friend. As though written in a letter, tucked in your drawer from the past, her musings on the variations of water one can order in a restaurant, pumos, and falling ill from “humidity” left me in Salento peeling almonds while sipping a caffe leccese on the sand. A side of Italy you won’t get anywhere else. I cannot wait to try the ricotta recipes. I have cooked Italian all of my life, but have never seen some recipes she has carefully curated for the Lecce issue. Brava Claudia!

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