{"id":273,"date":"2010-03-11T14:15:56","date_gmt":"2010-03-11T20:15:56","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=273"},"modified":"2010-03-21T15:13:18","modified_gmt":"2010-03-21T20:13:18","slug":"la-cucina-italiana-italian-cuisine-magazine","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/italian-cuisine\/la-cucina-italiana-italian-cuisine-magazine\/","title":{"rendered":"La Cucina Italiana – Italian Cuisine Magazine"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n
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La Cucina Italiana Magazine<\/p><\/div>\n

I subscribe to over a dozen food magazines and one of my favorite ones is La Cucina Italiana<\/a>.\u00a0 La Cucina Italiana reminds me of the recently discontinued Gourmet magazine in that it has various articles not only about the cuisine of Italy but also about the country itself.\u00a0 Their coverage of the \u201chow\u201d and \u201cwhy\u201d is much more appealing to me than typical mass market cooking magazines.\u00a0 The staff that publishes La Cucina Italiana<\/a> really seems to care about Italy and the people of the country.\u00a0 Their passion speaks volumes to me about their credibility and makes them deserving of support in my opinion.<\/p>\n

An example of this not-just-food coverage can be found in their latest April 2010 issue.\u00a0 One of their first articles titled \u201cnoblesse oblige\u201d goes into detail about the\u00a0region of Montepulciano.\u00a0 In the article, the author Anthony Giglio writes about the wine made in the region.\u00a0 He goes into detail about the wine, the people who make it, how it\u2019s governed, and other aspects of the entire process.\u00a0<\/p>\n

Another example of their article\u00a0depth is\u00a0found in the same April 2010 issue in their article titled \u201cabbachhio alla romana.\u201d\u00a0 In the article the magazine goes into some detail on the origins of lamb and the classic Roman dish the article is named by.\u00a0 According to the article, the lamb used in the authentic recipe must come from the Lazio region and be butchered there.\u00a0 They also stipulate that the lamb can weigh no more than 8 kilograms.\u00a0 The article continues on to discuss the origins of the recipe name along with a recipe to follow so you can cook it at home.\u00a0 You can\u2019t get Lazio lamb easily in the United States though, which is why they link you to www.localharvest.org<\/a> to find a supplier of milk-fed lamb for the recipe.<\/p>\n

I have prepared many recipes found in the magazine and they have all turned out tasty.\u00a0 At the very least the technique and blend or flavors has worked especially well.\u00a0 I have had to add a few more spices or layer more flavor into the dishes to meet my personal tastes but the recipes themselves are a good inspiration.\u00a0 I highly recommend you subscribe to this magazine or pick up a copy at your local store if you are interested in more than \u201cjust\u201d the\u00a0recipes\u00a0from Italy.\u00a0 This magazine offers something special you won\u2019t find very often in the world of mass publications.<\/p>\n