Authentic Italian cooking for a mass audience–that’s the goal of the new Italian Cooking & Living magazine, which made its debut in April.
The bimonthly publication is produced by the Italian Culinary Institute, which also publishes Cucina Italiana magazine. The magazines have similar goals–celebrating authentic Italian culinary traditions–but deliver the message in different ways to different audiences. Where Cucina Italiana assumes a high level of culinary knowledge, Italian Cooking & Living takes its readers through the basics without pandering to them.
“We’re not doing American Italian, we’re doing simpler Italian,” said editor Micol Negrin. “We’re keeping exotic ingredients to a minimum, but they’re there. We try to offer alternatives. It’s a very hands-on, very friendly approach.”
Dozens of step-by-step photographs offer guidance, and there’s a “Primer” article every month. The June-July issue, on newsstands through Aug. 7, teaches how to cook a perfect pot of pasta. Travel and wine stories complement the theme. Other items: a “Master Class” on making Florentine spinach and ricotta crepes, a travel-and-cooking package on the food and sights of Portofino on the Italian Riviera, and an article on Sicilian cannoli.
Briefly
– Martha Stewart Living’s July issue (on newsstands through July 22) takes a cool approach to a hot topic–the weather–with many appetizing suggestions. Our favorite: “Summer Pantry” takes stock of what you should have on hand for last-minute entertaining when heating up the kitchen is not an option. Freezing tomatoes, making a quick spice rub and putting together an antipasto platter are some of the ideas.