Italian Cuisine – since 1929 the most authoritative and long-standing cooking monthly in Italy and in the rest of the world – with the July issue launches a new and ambitious communication project aimed at supporting the universal value of Italian gastronomic culture: a great choral initiative for to nominate "Italian cuisine" to UNESCO as an intangible heritage of humanity.

Each issue of the magazine, from July to December, will be signed by a great Italian chef who will become, together with the brand of Condé Nast, ambassador of our Italian cuisine in the world. Each issue will be like an application dossier in which the Chef will talk about his food culture, its territory and the supply chain interacting with the sections and contents of the historic magazine. A lot of Italian excellence, recipes declined in a domestic version, stories of women and men who make Italy great and help make the dishes of the chefs more and more decisive in telling our identity, all animated by the desire to finally unite once and for all and join forces to achieve a great and important goal: the candidacy of Italian cuisine in Paris in that Unesco building, not by chance also designed by the Italian Pierluigi Nervi.

"I believe it is in any case a duty, but today especially, for a brand leader, such as La Cucina Italiana, in Italy and abroad, to take on a wider responsibility and take charge through a path, which is not only formal; to convey the excellence and the best energies in the sector to strengthen the made in Italy. I am sure that along the way many new travel companions will join us. This is an open call for all those who care about our country and its immense wealth. The kitchen is without doubt one of the main ones, ”he comments Fedele Usai, CEO of Condé Nast Italy.

The first of the six collector's numbers, on newsstands from July 2, is directed by Massimo Bottura: the world-renowned Chef who counts three Michelin stars with theOsteria Francescana of Modena, the first Italian to participate in the famous documentary Chef's table (Netflix) and to triumph twice as number 1 in the world in the World's 50 Best Restaurants ranking, he is portrayed on the cover by JR, a world-renowned artist of French nationality, demonstrating the fact that the Italian culinary tradition is already embraced by the whole world today. In these 164 pages Bottura opens the doors of his home and kitchen, tells his story, reveals what his brigade eats with memorable recipes. In the issue there are all, the farmers, the producers, but also historical interviews like that of Luca Dini to the two greats of Italian coffee, Andrea Illy is Giuseppe Lavazza, together for the first time to talk about a common goal. Among the many prestigious contributors also appear Malcom Pagani, Andrea Grignaffini, Patrizia Re Rebaudengo, Camilla Baresani is Paolo Marchi while the images are taken by the masters of photography like Massimo Vitali, contributor to prestigious newspapers (New York Times and Le Monde), author, in this first issue, of an extraordinary "Journey In Italy". Among the artists, in addition to JR author of the cover, there will be Mimmo Paladino talking about cooking and painting from his atelier in Campania.

"We left for a great adventure: bringing Italy together and achieving great international recognition," he says Maddalena Fossati Dondero, editor of the magazine. "It is a great opportunity to aggregate our forces around a single goal and at the same time discover the universes of the great masters of our cuisine which means identity and culture but also their entire supply chain, in a word territory".

«From North to South, ours is a peninsula rich in culture, history, innovation. It's important to join forces, "he points out Massimo Bottura. «I wish that in this country Modena was not said" or "Bologna, but Modena" and "Bologna. United we can do everything. I dream of recognizing Italian cuisine as a UNESCO intangible asset. "

In June the website of the newspaper saw 3.76 MILL of unique users and social side La Cucina Italiana has reached a fan base of 1.8 MY + 16% YOY.