Antonino Cannavacciuolo signs the new issue and becomes the sixth ambassador of the magazine to promote the candidacy of the Italian culinary tradition to Unesco as a World Heritage Site
Our new issue arrives on newsstands on December 1st under the direction of the chef Antonino Cannavacciuolo, the sixth spokesperson for the communication campaign to promote the candidacy of the biodiversity Italian cuisine as an intangible asset ofUNESCO. The operation, which began in July with Massimo Bottura, continued in August with Davide Oldani, in September with Antonia Klugmann, continued with Carlo Cracco is Niko Romito, up to the protagonist of Masterchef and Cucine da Incubo.
December is a record number, well 290 pages for the first time in the history of the brand it makes 91 years old.
75 recipes designed and cooked together with Cannavacciuolo with its fundamentals (garlic cream, provolone sauce), unpublished combinations (ever tried cheese with herbal tea?), a great chapter dedicated to wines to put under the tree and to drink at the table, i tipical desserts of all the Regions of Italy and ainterview in which the chef talks about himself like never before. And again the exchange of views of two competitors of the classical method: Maurizio Zanella (President of Ca 'del Bosco) e Matteo Lunelli (President and CEO of Cantine Ferrari), who sit at the same virtual table to embrace the project of candidacy of our kitchen to Unesco and "make a system". And on the cover the panettone always padded with a filling by La Cucina Italiana.
In October, the social profiles of La Cucina Italiana counted 1.8 MY total fan followers, marking a + 16% YOY. The site of the newspaper reaches 4.5 MIO of users.
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