Simposio is a unique Italian food magazine. A publication about Italy’s food culture, travel, and traditions.
The Simposio magazine is made in Italy and published quarterly, in English. A perfect gift for Italian cooks or adventurers. Or a treat for the lovers of everything Italy. You can purchase a single print or digital issue or a yearly print subscription – four issues.
Dive into Italian cuisine, everyday life, and virtual trips to the best places in the peninsula through the pages of an Italian food magazine!
AN AUTHENTIC ITALIAN FOOD AND COOKING MAGAZINE
Simposio is an Italian food magazine with authentic Italian regional and traditional recipes.
Servings are for two – duplicable as desired -, and measures are in oz, gr, and cups whenever possible.
Next to the recipes, you will also find Italian food culture traditions, facts, and history.
An Italian Travel Magazine
Simposio, besides food, is an Italian travel magazine.
In the spirit of the slow travel philosophy, you will discover a selection of magical places: majestic art cities, tiny perched towns, wine regions, and unique coastal destinations. Beautiful pictures, city guides, interviews with locals, and historical figures will lead you to dreamy and authentic Italy.
An Italian Culture magazine
Finally, Simposio is an Italian culture magazine. Topics cover food culture, of course, but also the everyday life, symbols, music, jokes, art, and popular knowledge.
Magazine subscriptions: a year of Italian food, travel, and culture
You can subscribe to the quarterly issues of my Italian food and travel magazine if your delivery address is in the USA, UK, Italy, Spain, Germany, or France.
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a perfect Italian gift idea for Christmas, birthdays, men, and women
The subscription to SIMPOSIO is a perfect gift for Italian men, women, parents, grandparents. It is an Italian food magazine subscription for lovers of everything Italy, for cooks, and for anyone willing to deepen and treasure their Italian heritage.
Check all the issues here or learn more about the subscription options here.
get a sample of SIMPOSIO
Subscribe here to the Italian Colors newsletter – a weekly journal of my life in Italy (food, everyday activities, people, and mindful adventures – and get a sample of the last issue of the Simposio magazine.
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A note from Rome: About the magazine author
A 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. Every time they visited, Nonna and Nonno packed 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 cooking lessons.
And we did love the Italic food… 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, learned the basic vocabulary (fame, mangiare, buono), and 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.
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.
Cooking real Italian food
After 30+ years of cooking Italian and living, in Italy I can share with you a few fundamentals of the Italian food culture, the basics you’ll need before diving into the magazine:
- 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 intensely 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 many 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 combinations, and be aware that only when you are used to quality, you can distinguish good from bad food.
Enjoy your new Italian life!
The magazines are a breath of fresh air, beauty and ideas. Cheers to the team
A breath of fresh air.
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!
A side of Italy you won’t get anywhere else.
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.
a soulful journey through an amazing writer’s mind
My wife and I tried several recipes from this [Italian food] 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 the 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!
this is not something you buy and put away
This quarterly [Italian food] 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.
several hours of enjoyment