We are at the beginning of a new adventure. The brand new issue of the printed magazine ItaliaSquisita is out now. A restyling rich in graphic contents, stories of cooks, breathtaking images of places and food in Italy and in the world, with many original recipes signed only by the greatest professionals. And that's not all, there is another important news: the full translation into English, since our editorial work, thanks to the success of the video channel and the O&G book, has gone beyond Italian borders and is increasingly entering homes of gourmets from all over the world. Contemporary Italian cuisine is changing, and ItaliaSquisita is always by its side.
Dietro le quinte di una delle carbonare più iconiche di Roma con la famiglia Roscioli
Riso alla cantonese in un ristorante 3 stelle Michelin cinese a Hong Kong (con tributo culinario)
Il pane di Matera: la ricetta originale del panificio Perrone con Angelo Sacco e Vitantonio Lombardo
La Porchetta dell’Antica Porchetteria Granieri dal 1916 con lo chef Paolo Trippini