Gourmet Mag

The Gourmet Mag is an independent Italian food magazine about cooking, travel, lifestyle, and culture.

It is made in Rome and each issue is dedicated to an Italian city or region, to capture its essence and immense socio-cultural heritage.


authentic Italian regional and traditional Italian recipes


places to see, explore, travel


locals, customs, traditions, jokes, art, and society

get a sample

Subscribe to my newsletter and get a sample of the last issue of the Gourmet Mag!

what's different

The Gourmet Mag is a real Italian food magazine, made in Italy, by an Italian author.

  • No advertising
  • No sponsors
  • 100% edited in Italy
  • 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.
  • The issues are available in the USA, the UK, Italy, Germany, France, Spain, Japan, Canada, Australia, and Mexico through Amazon, and worldwide through Etsy.

about the mag

Mainly, the Gourmet Mag is an Italian food magazine: you’ll discover traditional foods and recipes, local ingredients, and the stories behind them. It will give you a comprehensive panorama of the seasonal produce, the rituals, and the cooking methods.

But it is also a travel guide through the places, the art, and the infinite sceneries of Italy: expect beautiful pictures and exciting narratives.

The Gourmet Mag explores also Italian culture: it will help you discover old-world traditions and people’s stories, investigating Italy’s past and present. In every issue, you’ll also find book recommendations, music to accompany your reads, Italian sayings and jokes, and Youtube suggestions!

This magazine will give you the rare and precious point of view of a local: someone that lives in Italy, someone that has roots, family and friends, and who can travel, observe, and deeply understand Italy’s heritage.

You’ll uncover Italians’ way of living, rituals, and lifestyle, 360. All the things you need to fully and deeply understand Italy – gathered and offered to you beautifully and entertainingly.

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 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, 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.

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 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.

Enjoy your new Italian life!



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!

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!

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.

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