This has been a milestone year for La Cucina Italiana: Not only is Italy’s most influential food magazine celebrating its 90th birthday in 2019, but this fall, the publication has also journeyed across the ocean to launch its first international edition in the United States. Following the September 23rd introduction of the La Cucina Italiana English language website, the Conde Nast title introduced the first of its quarterly USA print editions at an exclusive event held October 10th at Eataly Flatiron in New York City.
Held at Eataly’s rooftop Serra D’Autunno restaurant, which had been transformed into an autumn wonderland complete with a ceiling of fall leaves and ropes of twinkling lights, the event drew a packed crowd of media, chefs, partners, influencers, and Italian expats; chief among them was Conde Nast Artistic Director, Anna Wintour, who was there to show her support for the title’s expansion. The evening kicked off with an introduction by Fedele Usai, CEO of Conde Nast Italia, who welcomed guests to the event and spoke about what makes La Cucina Italiana such an intrinsically Italian brand. “Food, for us, is more than just something to be cooked, cooking is a language,” Usai explained. “It is what makes us unique, what defines us, and La Cucina Italiana celebrates that.” Subsequent speakers, who included Wolfgang Blau, President of Conde Nast International, and Roger Lynch, Condé Nast's first global CEO, spoke to the universal appeal of Italian cuisine, and the exciting opportunities for La Cucina Italiana to expand into further markets around the world.
Then it was time for guests to savor some of that signature Italian cuisine for themselves. As chefs sliced thin pieces of prosciutto Carpegna in one corner, waiters made the rounds passing plates of arancini, mini-artichoke frittatas, creamy risotto, and perfect tiramisu. At the bar, staffers kept glasses filled with beverages and plates full from partners Fratelli Beretta, Ferrari Trento and S. Pellegrino Sparkling Natural Mineral Water. The location was decorated with Acqua di Parma candles. And in the center of the room—not far from where a DJ spun a mix of English and Italian tunes—was an Instagram-worthy table laden with examples of regional Italian dishes, such as Sardinian pardulas, strudel from South Tyrol, strips of focaccia from Liguria, baccala with polenta from the Veneto, and lasagna with ceci from Calabria. For many guests, this was a first look at some of these unique regional dishes—and just a taste of the kind of insight and perspective they can expect from the culinary experts at La Cucina Italiana.
Photo by M. Bacci/ R. Piazza
Video by Raoul Beltrame