Italia magazine

Italia magazine March 2020

Italia! is the award-winning magazine for everyone who has a passion for Italy. Each month, you¹ll find a wide variety of beautifully photographed and intelligently written articles to inspire and inform you. Covering every aspect of Italian life, from travel, holidays and property to food, wine and culture, we bring Italy closer to English-speaking readers across the world.

Les mer
United Kingdom
Anthem Publishing
kr 71,17
kr 368,21
6 Utgaver

i denne utgaven

3 min
gluten free pasta

Whether as part of a coeliac diet or for more general health and wellbeing reasons, the consumption of gluten-free products continues to rise, with at least 15 per cent of UK households avoiding wheat and gluten in their diets. There is a huge array of gluten-free products available these days, many of them a satisfying substitute for the original products, other less so. When it comes to pasta, we concluded that ‘Made in Italy’ brands would offer the best and most authentic-tasting alternatives, given that the consumption of pasta is such a cornerstone of cucina italiana. We looked at cooking times, texture and flavour in a selection of long and short pasta, made from wheat flour substitutes such as rice, maize, quinoa and chestnuts. 1 SEGGIANO GF TAGLIATELLE From Seggiano Price £4.90 for…

2 min
this month readers’ photos

Send us your favourite Italian travel photos, and each month the best photo wins a bottle of Villa Sandi Il Fresco Prosecco and exclusive bottle stopper!* SEE MORE OF YOUR PHOTOS ON OUR WEBSITE WIN! VILLA SANDI IL FRESCO PROSECCO & BOTTLE STOPPER* HOW TO SEND YOUR PHOTOS Please email large, high-resolution (300dpi) jpegs of your photos of Italy to or send prints to ‘Reader Photo Competition’ at the address given on page 6. include a brief photo description, plus your name, delivery address and number (for our couriers). You must be over 18 to enter. If you don’t receive details of future offers and promotions from Anthem Publishing, Villa Sandi or Bellavita, please state ‘NO INFO’ on your entry. READER OFFER London-based Bellavita specialises in premium-quality Italian food and wines, delivered…

5 min
zanardelli’s folly

Our apartment on Via Andrea Doria was near the Vatican, and only a step or two from Cipro metro station; but to reach the area around Piazza Navona and the Pantheon, it was easier to take bus 492. Or rather, it was easier if the bus arrived on time – or at all. Line 492 was notoriously unreliable. I can still remember the thrill of joy I always felt when the bus would lumber around the corner, forty-five minutes late, onto Via Candia, and proceed with all the urgency of a tree sloth toward the bus stop. One of the bus stops on my journey was “Zanardelli”, and I used to wonder idly who or what Zanardelli was. When I finally did google the name, I was embarrassed to find that…

1 min
an italian flag over rome

The Italian Red Arrows aren’t, of course, just red: they’re red, white and green, which is why they’re called the Tricolour Arrows. (Their official name is the 313° Gruppo Addestramento Acrobatico, Pattuglia Acrobatica Nazionale (PAN) Frecce Tricolori, but nobody ever gets that far, so you don’t have to learn it off by heart.) They date back to 1961, which actually makes them three years older than the Red Arrows, and the theme goes back as far as 1930. They are also still the world’s largest aerial acrobatic patrol.…

6 min
tastes of naples

Simply grilled vegetables, milky white balls of buffalo mozzarella, spaghetti with tomato sauce, pasta e fagioli (pasta with beans), clams with linguine, melanzane alla parmigiana, torta di ricotta, babà al rhum (just one in a long list of pastries), pizza, dark black espresso, and a bewildering array of ice creams. Nowhere sums up the essence of Italian cooking better than Naples. The markets of Campania are envied the whole world over: crates stacked high with San Marzano tomatoes, fat purple aubergines, huge rounds of caciocavallo, provola and pecorino cheeses, olives, peaches, lemons the size of grapefruits – not to mention the seafood stall buckling under the weight of the day’s catch. Once you have eaten a pizza in Naples you will never look at another in the same way. And a bowl…

5 min
4 takes on spring veg

Spaghetti with pea, almond and mint pesto Spaghetti con pesto di piselli, mandorle e menta ➤ SERVES 2 ➤ PREPARATION 10 minutes ➤ COOKING 15 minutes • 200g essential Waitrose Garden Peas• 180g spaghetti• 3 tbsp extra-virgin olive oil• 1 tbsp Cooks’ Ingredients Frozen Chopped Garlic• 2 tbsp toasted flaked almonds• 1½ tbsp finely grated Parmigiano Reggiano• a large pinch dried chilli flakes (optional)• ½ lemon, zest, rest cut into wedges• 10 mint leaves, shredded 1 Cook the peas in a pan of boiling water for 3 minutes then drain and set aside. Meanwhile, cook the spaghetti in a separate large pan of boiling water. 2 Return the pea pan to a medium heat with the oil and fry the garlic for 2 minutes until fragrant, then stir in the peas, coating them in the…