Here we are. We at Sale & Pepe, we who accompany you every month from behind the pages on that gastronomic journey of recipes, images, information and characters that make our magazine unique. We are the ones and others before us that, starting from February 1987, passing us an ideal witness, we carry on the philosophy of good living and good food, of ease of execution and gastronomic twist. We were always there when, in 2011, we made a change to the images and contents of the magazine (and those of you who followed us, know that we have not betrayed our soul). Like the world, even the kitchen evolves and never as in these years has the change been fast, new ingredients have entered the shopping bag, new ways of cooking and thinking about the kitchen, including inclusions and experiments, between the search for the highest pleasure of the palate and attention to health. All aspects that Sale & Pepe could not pass up.
So let's change. On the other hand, are you the same as a few years ago? I do not believe. Life requires unceasing changes and adaptations, a continuous growth that directs us towards the future. We, for example, are a team, an editorial staff to put it from a business point of view, but we are also a bit of an extended family. We live many hours together, we talk, we compare and we know everything about each other. So in these years there are those who got married, those who had children or saw them go abroad, those who changed homes, those who had some difficult moments, those who lost someone dear. But it's always us, those of yesterday with today's guise. Ready to accept the news and challenges of life. Just like Salt & Pepper.
We started from an idea: to tell the enchantment of the land that surrounds us, its excellences, large and small, and the trends that develop in it, with a narrative that passes through more accurate texts and recipes, new contributors and wonderful photographs. All closed in a new shell, that is, in a graphic design that represents thought. A goal that we have achieved thanks to the new lettering, the greater presence of white and the legibility of the texts and even more engaging images, from the scenes set in the close focuses that express all the food greediness.
Among the new topics, wine and oil will have a prominent place. To the first we have dedicated little space until today and it is therefore time to introduce you to winegrowers, vines and their territories with lots of combinations, recipes and practical notes. Of the second, on the other hand, few talk about it, because the extra virgin is experienced as a marginal commodity. Month by month, an expert voice will lead us by the hand into this wonderful world to be discovered. The same attention will be devoted to the less known Italy, its food artisans and their small excellent productions. And again, we will tell the story and the uses of all the objects we use on the table or in the kitchen.
All this surrounded by our recipes, simple but special and exclusive as always, from many other columns, characters, travels and insights. Not least the new one on sustainability and solidarity, that is, on all that good food twice, to which we will dedicate a page every month. And I? First of all I changed my photo otherwise I would have remained eternally young and this would be unfair to my colleagues (usually the Directors in the photos never get old). So here I am with a few more wrinkles to continue, as always, to tell you my stories. Because I am the same as yesterday but different. Like my editorial staff. And like Salt & Pepper.
Laura Maragliano
November 2019
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