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The new issue of Wired Italia, celebrating its 10th anniversary, is on newsstands – Italian Cuisine

Prestigious Italian writers celebrate Italy and its excellence in a collector's issue

"Ten years ago a newspaper arrived in Italy that had never been seen in these parts. With these words opens the new issue of Wired Italia that celebrates its 10 years with a unique and collectible magazine: a collection of stories in which some prestigious Italian writers celebrate the'Italy and the many excellences that our country produces, grows and exports.

A number, with a hardcover and in gold foil, all to be read with a literary and innovative flavor in which Paolo Giordano tells Leonardo Da Vinci, Licia Troisi the mathematician and winner of the medal Fields Alessio Figalli, Marco Bacci'architect Stefano Boeri, Andrea Vitali l'immunologist Alberto Mantovani, Simonetta Agnello Hornby the 6-star Michelin chef Enrico Bartolini, Francesco Piccolo the phenomenon of Elena Ferrante, Massimo Temporelli the director of CERN in Geneva Fabiola Gianotti, Michela Murgia the più young director d'Italian orchestra Beatrice Venezi, Dario Tonani the best emerging entrepreneur of Silicon Valley Emilio Billi, Giacomo Papi one of the mostù great contemporary artists Maurizio Cattelan, Giuseppe Genna l'iCub artificial intelligence and the photographer Paolo Verzone quell'incredible realityto which is called Dallara.

Many extraordinary excellences that Wired Italia has always told. "In 2009 few spoke of startups, social media, digital transformations, industry 4.0, robotics, drones, big data, artificial intelligence, Iot, bitcoin", Wired Italia director Federico Ferrazza writes in his editorial: "Today not only all these terms have become public knowledge also in Italy, but if n'is it happens l'importance. Thanks to us too. In these ten years Wired Italy does not is grew up but lived a real evolution. If at the center of our project c'it was a product, that isis the magazine, in 2019 is a system of editorial products (the newspaper and the website, for example), of live events (Wired Next Fest, Wired Health, Wired Trends, just to name a few), consulting services and other new featuresto that we will launch during the quest'year.

One of these innovationsto sarto attached to the 10th anniversary celebration: a new print edition, a tabloid that will accompany youto from here on all the magazine releases, a business edition aimed at the communitiesto of professionals (entrepreneurs, managers d'company, decision makers, startuppers, freelancers) who need Wired as a key to interpreting their industrial sector. Let's start with l'healthcare, theme to which is l'Wired Health event – Innovation for Life. A day of conferences, exhibits, startups and networking organized to tell innovations and trends with Italian and international guestsù recent and relevant that are at the intersection of medicine, digital technologies and new lifestyles. THE'event yes is held in Milan at Base on March 13 at the opening of the Milan Digital Week.

A recent Ipsos research shows that the Wired system intercepts quality audiencesto in terms of socio-cultural profile and average consumption. Più of a quarter he has a high profession and graduates (55%) have a higher incidenceù that triple when compared to the general population. They are technology-savvy people, who are not limited to a platonic interest in digital, but they act in a concrete way this inclination: moreù of the halfto owns a tablet, an 80% off-scale uses a pay-TV service or streaming, OTT services are alreadyto part of their realityto daily. "Wired is for them a point of reference in everythingor which concerns l'innovation and technology, distinguishing itself from the indistinct molasses of the innumerable less qualified and less able to inspire stimuli of which is today's rich media diet: the fact that each individual chooses to have on average at least 2 touchpoints of contact with Wired (between magazine, site, events, social networks) is index of a relationship that is built on a valuable relationship of mediation of realityto, made not of casual encounters but of conscious choice", reads Ipsos' research.

This central role of Wired develops also thanks to the overall characteristics of its offer, a multi-platform system, in which each individual activates at least two channels of relationship with the brand: an intensityto of relationship that characterizes Wired, transversally, in terms of distinctive and unique profile.

The main features of Wired are those of a brand that is attentive to trends and events that happen internationally, which stimulates curiosityto of the public and their desire to learn moreù. Not is only a point of reference on the topics of technology and innovation, but is also able to communicate in a clear and modern way, able to renew itself.

All key elements, in a media context where everyone's attention is hyper-stimulated and where is more and moreù difficult to build a valuable relationship with your audience and therefore monetize the editorial proposal not only on the basis of the number of contacts but also on the basis of qualityto of'attention activated.

The public constantly returns, in fact, a high appreciation with respect to the various declinations of Wired's offer, from the qualityto editorial of the site to consumer events such as the Wired Next Fest. The satisfaction for l'offer, together with'quality imageto recognized to the brand, they feed a highly valued result of Wired, or its capacityto to influence the purchasing decision process. "At 69% of the'requested audience – a very high figure – is happened to look for more information on a product or a brand after Wired had talked about it (in the magazine, on the site, in an event), and as much as 44% is it happens that the stimulus received ends with a deed of purchase of a product or a brand", reads the study of Ipsos.

the March 2019 issue is on sale – Italian Cuisine

96961With the monregalese melamine pastes I have a long relationship of affection: I have been buying them for forty years every time I go to my little house near Mondovì. Today, in addition to being recognized as Pat (traditional agri-food product), they are a Slow Food Presidium and there is a consortium that safeguards them. It is about buttery cookies, mostly shaped like a donut or stick whose name derives from "melia", a dialect term that indicates corn.

Born probably from the need to mix wheat flour, too expensive, with that of corn cartoon (in particular the eight-row, typical of the area), have spread in the valleys of Cuneo until the Canavese and Biella to get to doors of the Piedmontese capital. It is no coincidence that at Sant'Ambrogio di Torino a festival has celebrated her for 11 years. Only 16 km from here, however, the story takes a different turn. Pianezza, in the Turin hinterland, is the homeland of the blue-eyed boy (another name that defined some species of corn), melt paste dolcetto rediscovered by Gian Paolo Spaliviero, pianezzese and lover of local history.

171418His research, which became a book (Il mistero dei melicotti di Pianezza, editions of Graffio), started with the reading of an old issue of the Italian Touring Club magazine of 3 March 1920: melicotti are cited as a specialty of Pianezza, which suggests that they were already famous before the world war of '15 -'18 and had popular circulation, thanks to the improvement of road communications in 1884, to the city of Turin. After the '30s the little girls have mysteriously disappeared, so much so that only the exit of the book brings them back into the open and a festival for 7 years celebrates them. Spaliviero's research had the goal of understanding the reason for the disappearance but also to show that the more rustic and hard-headed boyfriends are the progenitors of other cornmeal pastes.

The documents did not lead to a certain conclusion and therefore it is difficult to understand if the meligottas or the melt paste of the Monregalese were born before, whether they are cousins ​​or one descends from the other. Perhaps they are only children of that invisible thread that unites needs: prepare with cheap flour and perhaps with honey instead of sugar, they were energetic and could be cooked using the heat of the oven lit for bread. Because they disappeared from Pianezza but we do not know. The solution is not "elementary", my dear Watson.

On Sale & Pepe di Marzo you can also find:

CHICKEN AND SPICES an ethnic touch for a daily dish

PIZZA AND PIZZAIOLE the masterpiece made in Italy seen to the feminine

FRITTELLE indispensable Carnival ritual

discover the November 2018 issue – Italian Cuisine

96961I often asked myself which territory I belong to: in Genoa, by birth, roots, family, or in Milan for work, children, home, habits. A half-life, with some doubt of not belonging to anyone. But what happened in Genoa this summer has removed long-suppressed emotions. Other reasons have forced me to return to my hometown for an unusually long time, used as I am on my way and back in the day. So I plunged back into those smells, that light, those streets, those habits, those offices, those voices that used to be, I took the same buses thirty years ago, I saw people I had forgotten and places that I had deleted from memory e I met a book, (meet is the right verb) that has opened my heart to the most tormenting nostalgia.

167190I got lost in Genoa by Maurizio Maggiani (published by Feltrinelli), has a subtitle as a guide, but it is not, at least in the classic sense of the term. It's, an intense love story by the writer La Spezia against the Ligurian capital known as a child and frequented throughout life. It is a lesson of feelings for me that, to live the second part of life, I tried to forget the first, a guide to the soul of the city, to its deepest guts, its difficulties and its beauties, a declaration of unconditional love that is not made for tourists, the result of a knowledge that I envied and that I would have for both my cities.

Yes, because if now I understand the essence of this intense affection, I also know that, unlike Maggiani, I can not make it absolute because my roots are in Milan. And this is where I will taste Genoese meat ravioli, typical once of Santo Stefano and Carnevale. The ingredients of this recipe are not easy to find, but the result is superb. For a simpler version, you can try the recipe of my sister-in-law Angela, a Genoese doc and a lover of good food. However, one or the other are excellent for enjoying a corner of my land in my other land. A bit like Giano Bifronte.


Pasta and mushrooms

Fruits for vegetables

Autumn in a quiche

Cakes without flour