Cucina a Sud is a weekly magazine founded in 2018 that tells the story of the South within the South starting from the flavors and smells that still endure in the houses where you cook with passion.
It is the first and only weekly specialized in cooking designed and printed in the south of Rome.
But it is above all the tool to give voice to the products of a fantastic and rich land, from universal ones such as pizza, pasta and mozzarella to the less known but equally good ones.
We tell the south of the big cities and small villages, the sea and the hills, the plains and the mountains where the animals still graze freely.
We offer you recipes. Those of the tradition that are the basis of the Mediterranean Diet and the creations of the young chefs of one of the most "starred" territories in the world who have made a great cuisine by imposing it on the whole world because it is modern in form and content.
A young and enthusiastic editorial team, supported by dozens of chefs and foodbloggers with a passion for cooking. So much the desire to discover and tell an extraordinary territory to those who live there, to those who do not know it and to the many who have been forced to go around Italy and the world.
We do not dream of returning to the past but we want to preserve it, we are not parochialists but we have the pride of telling our lands, the stories of the boys who returned to the countryside from where their parents had fled because they were ashamed. We tell the excellence of our products, from cheeses to legumes, from fruit and vegetables to wines, from extra virgin olive oil which here has its natural vocation for pasta creativity.
We are the land of the only two intangible assets recognized by UNESCO, the art of the Neapolitan pizza maker and the Mediterranean diet.
Inquiries, columns, stories, recipes: each issue is collectible because it retains its relevance.
South cooking, if you read it, you understand!