Welcome to Gourmet Project, the Roman home of the Italian Colors newsletter and Simposio: a cookbook series about Italy's food, travel, and culture

Simposio: authentic, regional Italian cookbooks from Italy

Simposio is a collection of authentic, regional Italian cookbooks from Italy and about Italy, featuring pictures, traditional recipes, travel journaling, and cultural insights. The cookbooks are written in English by an Italian author based in Rome and published independently. They offer a new and unique way to experience Italy’s food, stories, and culture region by region, city by city, or season by season!

AUTHENTIC ITALIAN COOKBOOKS FROM ITALY 

The Simposio Italian cookbooks are made in Italy and published quarterly in English. Each monograph is dedicated to a region, a city, or a season and is a collection of traditional Italian regional recipes (some ancient, some lost, some even out of fashion!), beautiful pictures, and stories about Italy narrated by an Italian. These Italian regional cookbooks are a perfect made-in-Italy gift for home cooks or adventurers – or a treat for Italophiles.

You can purchase single Italian regional cookbooks, print (paperback or hardcover for most of the books), or kindle, or a print subscription

The Simposio authentic Italian cookbooks from Italy will catapult you into the peninsula’s cuisine, everyday life, and best places.

authentic Italian cookbooks from Italy

AUTHENTIC ITALIAN COOKBOOKS FOR ITALOPHILES: TRAVEL COOKBOOKS FROM ITALY TO DISCOVER ITS TRUE HERITAGE

Each Simposio cookbook is a collection of Italian regional recipes, travel adventures, everyday life, and past and present culture: Italian regional cookbooks to deepen your knowledge of the peninsula. These authentic Italian cookbooks from Italy and about Italy are written by an Italian author who grew up and still lives in Rome.

authentic italian cookbooks

ITALIAN CULTURE AND TRAVEL COOKBOOKS 

Simposio aims to be more than a collection of authentic Italian cookbooks from Italy or Italian regional cookbooks: it is a unique and mindful travel and culture book series that preserves and discloses Italy’s infinite heritage.

In the spirit of the slow travel philosophy, you will discover a selection of magical cities, regions, or areas: majestic art cities, tiny perched towns, wine regions, and unique coastal destinations.

The beautiful pictures, city guides, interviews with locals, and historical figures in these regional cookbooks from Italy will lead you to the dreamy and authentic country, to its traditions, food culture, and lifestyle. Expect personalities from the past and the present, brands and their story, iconic objects, words and expressions, music, jokes, art, and folklore.

Italian cookbooks from Italy

COOKING TECHNICALITIES OF THE COOKBOOKS

Being Italian cookbooks from Italy, the recipes in the Simposio cookbooks are in gr, but sided by oz and cup measures. Servings are for two and duplicable as desired.

authentic Italian cookbooks

A YEAR OF ITALIAN FOOD, TRAVEL, AND CULTURE: SUBSCRIBE TO THE SIMPOSIO AUTHENTIC ITALIAN COOKBOOKS FROM ITALY

You can subscribe and get a Simposio Italian regional cookbook monthly or every two months if your delivery address is in the USA, UK, Italy, Australia, Spain, Germany, or France.

Click here for all the information.

or fill in this form:

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italian cookbooks from Italy

A PERFECT AUTHENTIC ITALIAN GIFT IDEA FOR CHRISTMAS, BIRTHDAYS, MEN, AND WOMEN

A subscription to the SIMPOSIO authentic Italian cookbooks is a perfect gift for Italian men, women, parents, or grandparents. An Italian cookbooks from Italy collection for lovers of everything Italy, for cooks, and for anyone willing to deepen and treasure their Italian heritage.

Check all the Italian regional cookbooks here or learn more about the subscription options here.

italian regional cookbooks

GET A SAMPLE OF THE SIMPOSIO COOKBOOKS

Subscribe to the Italian Colors newsletter – a weekly journal of my life in Italy (food, everyday life, people, and travel adventures) – and get a sample of the Simposio authentic Italian cookbooks.

books aboutitaly culture

A NOTE FROM ROME: ABOUT THE 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.

When I was eight, 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 interiorize the lifestyle.

 

COOKING REAL ITALIAN FOOD

After 30+ years of Italian cooking and living, I can share with you a few fundamentals of the Italian food culture, the basics you’ll need before diving into the Simposio authentic Italian cookbooks:

  • 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 accustomed to quality, you can distinguish good from bad food.

Go grab your Simposio Italian regional cookbooks, and start your journey through Italy!

Pronti per un po’ d’Italia?

Claudia