Italians, with their deep love for traditional cooking, are avid readers of food and recipe magazines of all types. The local publishing industry offers a wide range of periodicals, focusing on specific cooking interests, as well as on different levels of expertise. Unfortunately, while Italian cooking is becoming increasingly popular worldwide, foreign cooks who can't read Italian don't have as many choices.
The magazines listed in this page are therefore divided in two groups. First there are three English language titles, that discuss Italian cooking in-depth, including a British trade publication meant for Italian restaurant and pizza professionals. Then you will find three more magazines from Italy, chosen among many others as an example of the various types of publications available there.
This the only cooking magazine from Italy providing a full featured English language edition. Each issue is chock full of recipes that are delicious and unique. Still, the magazine is as much about the Italian people and culture as it is about the food and how to prepare it. Many issues highlight one ingredient that is featured in all the recipes. A digital subscription option is available online.
Published: Seven times a year
By: Quadratum Publishing USA
Editor in chief: Michael Wilson
While this magazine is written for an Australian audience, it has plenty of information for those living elsewhere. It is packed with recipes, tips and reviews of Italian wine and restaurants. Italianicious recommends locations to visit while travelling in Italy. There is also a news section and a calendar of events taking place in both Italy and Australia. A digital edition is available to purchase online.
Published: Every two months
By: Prime Creative Media
Editor in chief: Jane O’Connor
A trade magazine for owners and managers of Italian style restaurants and pizza parlors, published by PAPA, the Pizza, Pasta and Italian Food Association, an international organization located in the United Kingdom. The magazine provides feature articles, industry news, reviews of various restaurants, tips and tricks of the trade. It is available in a printed and digital edition.
Published: Every two months
By: PAPA - Pizza, Pasta and Italian Food Association
Editor in chief: Clare Benfeld
Gambero Rosso, one of the most original Italian cooking magazines, is closely linked to the "Slow Food" movement, with a special focus on sustainable, local and natural food products. While featuring plenty of recipes, it also explores the relationship between Italian cuisine, culture, wine and travel. The magazine is available in a traditional paper format, as well as in a digital and iPad edition.
By: Gambero Rosso Holding
Editor in chief: Daniele Cernilli
This mass market magazine prides itself on its gorgeous colour photos. Each issue contains recipes, lessons and reviews. Reading Sale & Pepe gives you an authentic Italian perspective on cooking and culture.
By: Arnoldo Mondadori Editore
Editor in chief: Laura Maragliano
Dolcesalato is a magazine for Italian pastry and bakery professionals, with every issue full of recipes, tutorials and industry news. The website is also worth a visit: it features lessons and streamed informational videos.
By: Food s.r.l.
Editor in chief: Maria Cristina Alfieri