La Cucina Italiana
In the foodie world, few magazines achieve the international cachet of La Cucina Italiana. A definitive guide to Italian cooking since its first issue, published back in December 1929, the monthly glossy also boasts its own Milan-based cooking school. Beginner and intermediate workshops are regionally – (Tuscan, Piedmontese, Sicilian) or recipe – (pizza, fresh pasta, risotto) focused; a separate range of courses is offered for culinary professionals. Private lessons and classes in English are also offered, although (un- surprisingly) at a hefty fee increase.