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55 MIN READ TIME

THE SUMMER sundowner menu

Sardines al saor

ZINGY STARTER Sardines, Venetian-style
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About delicious. Magazine

Mamma mia! July is delicious. magazine’s Italian issue and it’s packed with recipes from the world’s favourite cuisine. There are summer dishes from Eleonora Galasso, Giorgio Locatelli, Theo Randall, Gennaro Contaldo, Ursula Ferrigno, Sabrina Gidda and the godfather, Antonio Carluccio. Plus, there’s classic Tuscan food and a romantic menu from Venice as well as ‘nduja stuffed pork roast and three easy lasagnes. And don’t miss our cocktail-based desserts from Italian drinks – anyone for Limoncello drizzle cake or Negroni granita?

Other Articles in this Issue


Delicious UK
RECIPE AND FOOD STYLING: JEN BEDLOE. PHOTOGRAPH: DAVID
That’s to say, the nationality you’d be, based on the
WORDS: KAREN BARNES. PHOTOGRAPHS: DAVID LOFTUS, JOHN
READ ALL ABOUT IT
Olivia Potts’ rant about the pressure on brides to lose weight before walking down the aisle [June, p130] received plenty of support – and one challenge. Two readers argue the case:
Delicious. readers joined editor Karen Barnes and chef Michel Roux Jr to celebrate the 50th anniversary of Michel’s restaurant Le Gavroche – and what a fantastic night it was
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
These pages are about us doing the hard work so you
The chef behind acclaimed London Italian restaurants L’Anima, Sartoria and the newly opened Radici recalls his first job in gelato and explains why his mamma’s cooking is the best
The Isle of Mull, in the Inner Hebrides, is about as beautiful a setting as you can find for the skilful job of diving for scallops. The Ethical Shellfish Company goes to great depths to ensure its products are caught in a way that’s true to its name
THE COURSE Flavours of the Med, £130 for a half-day
In high summer, when produce is at its seasonal best, being a bit lazy in the kitchen isn’t a deadly sin but more of a kitchen commandment, believes Julian Baggini. Knowing when to stop faffing is something we can all learn from Italian cooks
Is it a case of a few simple principles? Absolutely not, says the doyenne of Italian food writing. Italy is a diverse country and its cooking reflects that. Nevertheless, there are things you need to know – and top of the list is a respect for wonderful, fresh ingredients
This quiz is designed to test your knowledge – with
Susy Atkins’ top Italian picks and trends
The scientific debate has been raging for years, to the point where it’s hard to know what to believe. Sue Quinn gets to the root of the argument
Has all the talk of Italy’s regional cuisine in this issue got you itching to jump on a plane and try the real thing? Sarah Lane offers a greedy traveller’s guide to what’s best where, from the Med to the Alps. Plus we have a couple of ready-made suggestions for a dreamy escape, tried and tested so you know they’re up to scratch
SPECIAL SECTION TO PULL OUT & KEEP 16 EXTRA PAGES
Well travelled food and drink writer Kay Plunkett-Hogge has eaten everywhere from Albania to Zambia and appreciates good cooking wherever she finds it. But ‘authentic’ cooking? Nah, you can keep it, thanks
OTHER GOOD THINGS
This month we’re offering you the chance to win 10 brilliant prizes, from state-of-the-art kit to fun holidays and experiences. To enter visit our website (below), but hurry – all the competitions close on 31 July
The food, the drink, the joy…
This is your chance to WIN the delicious. team cooking a dinner party for you and your friends in your home
Half price offer!
Cook the cover this month and you could win a set of
These recipes will be a surefire hit during the week – all with bucketloads of flavour from only a handful of fresh ingredients
Arancini are traditionally round, but we flattened
One big potful – half for now, half to stow away in the freezer for another day
Swap the wine vinegar for 100ml dry white wine and
Fresh parsley and lemon add extra zing to flavoursome chicken stock to produce a simple Italian bowlful – an easy starter or lunch you’ll make time and again
Don’t let this versatile Italian staple linger in the storecupboard. It can be sweet, it can be savoury – and it always tastes great
• COOK AND EAT with the chefs at our Social Kitchen
Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas
For over 40 years the official guidance for losing
Scoop up this rich, indulgent treat and get half the fat of most other ice creams
See how much you know about (mostly) Italian food with
YOUR delicious. RECIPE INSPIRATION
There are innumerable reasons why Italian food is so popular with British cooks – seasonality, simplicity and variety being just some of them. We asked six chefs to share recipes that best show off the charms of this much-loved cuisine. It’s a roll-call of summer magic
Making lasagne isn’t a quick fix, but once assembled and baked the rewards are evident in every mouthful. Take the time to cook the sauces slowly, tasting as you stir, safe in the knowledge that the finished dish will feed a crowd or provide meals for several days
Trullo and Padella, the Italian restaurants I own with
These recipes, from my new book Acquacotta, are an
When editor Karen ate at Veneta soon after it opened, she loved the food so much she immediately asked Jamie, the chef, if we could feature recipes in delicious. These dishes call out for family or friends, a warm evening breeze, a setting sun and an Aperol spritz – or two
RECIPES ELEONORA GALASSO PHOTOGRAPHS DAVID LOFTUS FOOD
Barbara Gallani recalls family feasts when her Italian grandmother’s kitchen was filled with industrious cooks – precious memories kept alive by her mother’s handed-down recipe
When we had the idea of creating puddings inspired by Italy’s drinks and cocktails, we were transported in our minds to the Italian Riviera, enjoying delightful spoonfuls in the sunshine. The team had so many ideas we had a job whittling them down, but here are the five gems that made the final cut
BE A BETTER COOK
THIS MONTH IN THE delicious. KITCHEN…
Osso buco literally means the ‘bone with a hole’. Made