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OUR MISSION to Bring the Love of All Things Italian to As Wide an Audience As Possible

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OUR MISSION to Bring the Love of All Things Italian to As Wide an Audience As Possible 2016 MEDIA KIT OUR MISSION To bring the love of all things Italian to as wide an audience as possible. Italians or those of Italian heritage form one of the largest and most influential cultural groups in Australia. Their contribution to food, art, culture, lifestyle, commerce and design is a rich feast that Australians in general have embraced. By showcasing the very best of what is on offer from this sector in a publication dedicated to making all things Italian easily accessible, the contribution to our culture and economy can only grow. JANUARY-FEBRUARY 2015 A CULTURAL LOVE AFFAIR MARCH-APRIL 2015 A CULTURAL LOVE AFFAIR MAY-JUNE 2015 A CULTURAL LOVE AFFAIR raditional flair Classic flavour combinations astes of winter Summertime T T Rich flavours for the cooler months FeastingFresh and packed with flavour AUSTRALIAN MADE AUSTRALIAN MADE AUSTRALIAN AUSTRALIAN MADE AUSTRALIAN 9 9 9 ISSUE 49 ISSUE 50 ISSUE 51 771832 771832 771832 ISSN 1832-5955 ISSN 1832-5955 ISSN 1832-5955 $8.95 (INC. GST) $8.95 (INC. GST) $8.95 (INC. GST) 595002 595002 595002 EXPLORING SENSATIONAL SICILY THE FAMED COAST OF LIGURIA EXPLORING VENETO, EAST TO WEST MOUNT ETNA WINES – FLORIDIA MILESTONE – ABRUZZO FESTIVAL LAKE GARDA’S JEWEL – IRONWORK OF TUSCANY – PESARO’S CHARM ROME’S GARDENS – MAJOLICA CERAMICS – SARDINIA OLD AND NEW 01 03 06 NDUJA SALAMI – RECIPES BY STEFANO DE PIERI – BERTOCCHI TRADITION FAMILY HISTORY – RECIPES BY STEFANO MANFREDI – ITALY AT THE OSCARS AEOLIAN CAPERS – RECIPES BY CARMINE COSTANTINI – SILVIA COLLOCA VENETIAN WEAVING – OTRANTO IN PUGLIA – CHEF FABRIZIA LANZA ORGANIC WINES – GELATO AND PASTRY EXHIBITION – CHEF RUBIO WINE PICKS – AMALFI COAST’S TINY GEM – MAKING ORECCHIETTE CUISINE • TRAVEL • CULTURE • WINE • STYLE • PEOPLE • EVENTS CUISINE • TRAVEL • CULTURE • WINE • STYLE • PEOPLE • EVENTS CUISINE • TRAVEL • CULTURE • WINE • STYLE • PEOPLE • EVENTS JULY-AUGUST 2015 A CULTURAL LOVE AFFAIR SEPTEMBER-OCTOBER 2015 A CULTURAL LOVE AFFAIR NOVEMBER-DECEMBER 2015 A CULTURAL LOVE AFFAIR JANUARY-FEBRUARY 2016 A CULTURAL LOVE AFFAIR usticTraitional fl Finesseavours it a morn tist With estiveall the trimmings flavoursfor a Christmas feast Traditional Elegance ulinaryFrom treasures the Abruzzese kitchen R The best of regional Italy F C AUSTRALIAN MADE AUSTRALIAN AUSTRALIAN MADE AUSTRALIAN MADE AUSTRALIAN MADE AUSTRALIAN 9 9 9 9 ISSUE 52 771832 ISSN 1832-5955 771832 ISSUE 53 ISSUE 54 ISSUE 55 ISSN 1832-5955 771832 771832 ISSN 1832-5955 ISSN 1832-5955 $8.95 (INC. GST) $8.95 (INC. GST) $8.95 (INC. GST) $8.95 (INC. GST) 595002 595002 595002 595002 DISCOVERING PREHISTORY IN SARDINIA ANCIENT AND NATURAL BEAUTY IN PUGLIA CHRISTMAS CHEER IN EMILIA ROMAGNA ABRUZZO – BETWEEN MOUNTAINS AND SEA BOATING IN PONA – PAMPALONI SILVERWARE – CELEBRATING FERRAGOSTO FOLK TRADITION IN MONTEPULCIANO – WOMEN’S HARVEST OF SALENTO CINEPANETTONE – ALTA LANGA IN PIEDMONT – FRANCIACORTA SPARKLES SUMMER OF GELATO – MELBOURNE TOMATO FESTIVAL – ROMAN MARKETS 04 01 CHEF ANTONINO CANNAVACCIUOLO – RECIPES BY PATRIIA SIMONE 05 CHEF RICCARDO GASPARI – RECIPES BY NEIL PERRY – VINITALIA 06 SASSI OF MATERA – RECIPES BY ARMANDO PERCUOCO – CALABRIA’S LIQUORICE ADELAIDE CARNEVALE – RECIPES BY STICK ON GRILL – ABRUZZESE WINES FERRAGOSTO IN FIVE DOCK – WINE WITH DON TOTINO – EXPLORING MIGRATION MELBOURNE SALAMI FESTA – DESIGNER SUSAN DIMASI – LAVAZZA ITALIAN FILM FESTIVAL TUSCAN WINES – NEW ERA FOR THAT’S AMORE CHEESE – STONE MOSAICS ITALY’S GHOST TOWNS – LEARNING THE ITALIAN LANGUAGE – BOTTARGA CII TRAL CLR I L PPL CUISINE • TRAVEL • CULTURE • WINE • STYLE • PEOPLE • EVENTS CUISINE • TRAVEL • CULTURE • WINE • STYLE • PEOPLE • EVENTS CUISINE • TRAVEL • CULTURE • WINE • STYLE • PEOPLE • EVENTS CUISINE • TRAVEL • CULTURE • WINE • STYLE • PEOPLE • EVENTS WELCOME WCooking has always been an important part of The magazine digs deep into Italian tradition; Italian culture and is much more than merely investigates how noted Italians have helped putting together a few ingredients. Traditional shape the community; veers off the standard Italian cuisine is cooked from the heart and tourist track to visit the usual and unusual; made to share with family and friends. But showcases Italy’s cutting edge style; and while Italy may be well noted for its appetising celebrates those who continue to keep long-held food, delightful wines and picturesque travel traditions alive. It has been embraced by those locations, this is only a small taste of the broad of Italian heritage and by those keen to learn appeal that the country has to offer. more about the Italian way. Danielle Gullaci Editor Italianicious is neither a foodie magazine nor Experienced writers and photographers is it a travel magazine. It is quite unique in its that have been sourced within Australia and concept, aiming to bring together the love of all abroad ensure that content is kept fresh and things Italian. While food, wine and travel are engaging in each and every issue. Feedback and a large part of this, the magazine stretches far suggestions for editorial content or topics that beyond these realms with features that cover may be of interest are also warmly welcomed. style, people, language, culture and commerce. Our readers are taken on an educational journey We invite readers to join us as we travel on as they learn about Italian culture and tradition, a rich and fascinating journey, to enjoy the delving into the past and appreciating the magazine while gaining a deep insight into the John Murphy present. Italian way of life. Publisher Italianicious is available nationally via subscription, OUR FACTS through newsagents and specialty Italian stores. Frequency Bi-monthly OUR READERS ARE Readership 49,000* Female - 81% Male - 19% Cover price $8.95 Website italianicious.com.au THE AGE RANGE OF OUR READERS IS Twitter Italianicious Ed Under 18 <1% Facebook Italianicious 18 - 29 5% 50 - 59 37% Instagram Italianicious 30 - 39 17% 60 - 69 16% Youtube www.youtube.com/user/italianiciousmag 40 - 49 21% 70 and over 3% * Estimated readership based on 4.5 readers for each issue. WHAT OUR READERS THINK Italianicious readers read the magazine for: Italianicious readers keep the magazine for: Italianicious readers by state: More than VIC More than one year 33% two hours 81% 46% 1-2 NSW hours 32% 36% Three SA months 8% 30-60 min 11% QLD WA 13% 14% 9% TAS 2% One month 4% 15-30 min 2% ACT 2% Less than 15 min 2% One week 3% Less than one week 1% INT. 1% • NT 0% WHAT OUR READERS DO The number of holidays or short breaks Italianicious Italianicious readers’ average wine spend each The number of times Italianicious readers eat lunch readers take per year is: month is: or dinner at a restaurant is: More Less None than than 11% $200 Less than More than $20 three 20% 11% 13% once p/m $101-$200 23% One 18% 17% $21-$50 2-5 times Three 28% p/m 57% 18% More than 5 p/m $51-$100 19% Tw o 31% 33% I don’t eat out <1% FEATURES FOOD eRe ANTONIO CARLUCCIO A celebration of traditional and seasonal food that not only educates, but is accessible for our audience, whether creating it in their own kitchens or dining out. of Kthe ing We share the secrets of celebrity chefs both in Australia and abroad, pay homage kitchen Despite spending over 50 years in the food industry, Antonio Carluccio’s passion for high quality, regional Italian food has remained true. His work in promoting the fl avours and traditions of Italy’s regions has resulted in this culinary legend being dubbed the godfather to seasonality, teach the finer points of the key staples and celebrate the superb of Italian cuisine. ANTONIO CARLUCCIO IS a chef, He was born in a town called Vietri came from Pescara in Abruzzo so they restaurateur, writer and television Sul Mare on the Amalfi Coast in the maintained a lot of the cultural aspects personality. He is best known for Campania region but his family moved of the foods from these areas,” Antonio Aestablishing numerous successful to Piedmont in Italy’s north when explains. “When referring to Italian products on our doorstep – both imported and domestic. restaurants in his home city of London, Antonio was just seven months old. food, it is not just the food of one for releasing 19 books to date and for “Papà brought me up to the north region, but all of the regions combined.” starring in the hit BBC television series when I was very young so I didn’t have Antonio learnt a great deal about Two Greedy Italians. a chance to accumulate the so called Italian food from his mother who he Many would recognise Antonio culture of the area. But Papà came from says was a very good cook. “It wasn’t by his thick white hair, strong Italian Benevento in Campania and Mamma by her directly teaching us about Italian accent, warm smile and extraordinary knowledge of Italian regional cuisine. Antonio with Gennaro When speaking with Antonio about Contaldo, who also stars in Two Greedy Italians. his cooking, there is no denying his passion. What makes Italian food so special, he says, is its sheer simplicity. “This is actually quite diffi cult to achieve. When it comes to cuisine, my RECIPES motto is ‘MOF MOF’ which means minimum of fuss, maximum of fl avour. SBS There is no need for complicated cooking. If you do something very simple with just a few ingredients, you can create a very good dish – that’s what Italian food is all about. Italian food was never made to be very complicated and that’s the beauty of it,” he says. On our recipe pages, Australia’s leading Italian chefs share their treasured recipes, Growing up, Antonio was exposed to the foods of various regions in Italy. OF COURTESY PHOTOGRAPHY revealing some of their kitchen secrets and respecting what’s in season.
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