Tag: Editor

Niko Romito is the editor of the November issue – Italian Cuisine

Niko Romito signs the new issue of La Cucina Italiana and becomes our fifth ambassador to promote the candidacy of the Italian culinary tradition to UNESCO as a World Heritage Site

La Cucina Italiana arrives on newsstands on November 3 under the direction of chef Niko Romito, the fifth spokesperson for a campaign – which began in July with Massimo Bottura, continued in August with Davide Oldani, in September with Antonia Klugmann, in October with Carlo Cracco and divided into 6 issues until December – which aims to promote the candidacy of the Italian culinary tradition as an intangible heritage of humanity toUNESCO.

The number directed by Niko Romito has 212 pages and is the record ever for the month of November of the newspaper. Inside, the recipes by the chef from Abruzzo, three Michelin stars (the maximum result recognized by the prestigious French guide) and Italian cuisine is celebrated in its most intimate and domestic expressions. Great dishes, yes, but also the recipe of the donut for the snack, chocolate ideas, a special way to make a perfect toast at home, up to haute cuisine tricks such as pepper glaze. It turns out i producers of the chef, but also extraordinary lands such as Maremma Tuscany. And then two fantastic icing on the cake: Luca Guadagnino, a passionate and very expert food director, twice nominated for an Oscar who signs the cover, a longtime friend of the chef, and the young Gianluca Ginoble of the musical group The flight, from Abruzzo like Niko, unveils his memorable lunch. To write about world heritage and food culture Massimo Montanari, one of the greatest experts in our country in the history of food.

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.

Carlo Cracco is the editor of the October issue – Italian Cuisine

Carlo Cracco signs the new issue of La Cucina Italiana and becomes the fourth ambassador to promote the candidacy of the Italian culinary tradition to Unesco as a World Heritage Site

Our new issue arrives on newsstands on October 3, under the direction of the chef Carlo Cracco, the fourth spokesperson for a campaign – which began in July with Massimo Bottura, continued in August with Davide Oldani, in September with Antonia Klugmann and divided into 6 issues until December – which aims to promote candidacy of the Italian culinary tradition as an intangible heritage of humanity to UNESCO.

An issue with a lot of cuisine, the one signed by Carlo Cracco. 172 pages of recipes to try at home, easy, sometimes difficult, always magnificent thanks to the imagination of the great Venetian chef now Milanese by adoption and made in collaboration with the team of La Cucina Italiana. Twenty dishes, one for each region of Italy, tell the story of our peninsula while to taste (and judge) the chef's new menu in the Gallery, there is an exceptional "critic": the singer Achille Lauro.

The Mayor of Milan, Beppe Sala, says his on the Unesco project and in the issue there is also a celebratory section dedicated to the ten years of the Mediterranean diet. The well-known journalist Carlo Ottaviano tells his Sicily. And then there is the cover: a Carlo Cracco with a clown nose, in reality it is an egg yolk, it is the captivating idea of Toiletpaper, the team formed by the famous international artist Maurizio Cattelan, Pierpaolo Ferrari is Micol Tarsus.

The collection, including the October issue, shows a positive trend. The number directed by Carlo Cracco has in fact collected 55 advertising pages, marking a + 40% compared to last year. The site of La Cucina Italiana has 3.6 million users with a + 6% MoM and a + 7% YoY, with an average user for 2020 which is 4.5 million compared to an average of 3.9 million in the 2019, with a 15% increase. The overall social fanbase of the profiles of La Cucina Italiana and La Scuola de La Cucina Italiana reaches 1.8 Mio with a YoY growth of + 16%.

Cranberry and mincemeat filo tarts

Have you seen our recipe for sugar and spice cookies yet? They are the sweetest gingerbread men we’ve ever seen. You can loop some ribbon through the top and hang them from the tree as delicious decorations, or wrap them in cellophane, pop them in a gift box and you’ve got a lovely gift to give. You could also get the kids to help you decorate them and use them as presents for teachers or grandparents. They’re really easy to make, ready in just 1hr 20 minutes and using Tesco’s Finest ingredients will make sure you’ll end up with the tastiest biscuits in town! Enjoy. Nichola Palmer – Recipes Editor, goodtoknow

Fed up of traditional mince pies? Make this year’s festive finales more memorable with our fabulous cranberry and mincemeat tarts

Serves: 8
Prep time: 20 mins
Cooking time: 15 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips

270g packet (6 sheets) filo pastry,defrosted if frozen
410g jar mincemeat
125g (4oz) fresh or frozen cranberries
2 tsp icing sugar
8 x 7.5cm (3in) Yorkshire pudding tins, brushed with butter

Filo pastry makes a much lighter case than the traditional pastry – perfect for those Christmas buffets or post-dinner nibbles

Set the oven to Gas Mark 6 or 200°C. Cut the stack of filo pastry sheets into 10cm (4in) squares. Cover with cling film while you work with them.
Layer up 4 filo pastry squares in the base of a tin, brushing each layer with butter and arranging the pastry at alternate angles, like the points of a star. Repeat with the rest of the pastry to make 8 tarts. Bake for 10 mins until crisp and golden.
Spoon the mincemeat into the filo tarts and push several cranberries into each one. Bake for 5 mins, just until the cranberries are softened slightly.

By Woman’s Weekly

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