copies
Contents
Pizza
26 articles
40 recipes
Cherries
23 articles
49 recipes
One-dish meals
26 articles
43 recipes
Happy hour
22 articles
37 recipes
Olives
26 articles
42 recipes
Sauces
29 articles
42 recipes
Roasts and skewers
32 articles
36 recipes
Raw and marinated fish
28 articles
45 recipes
Minced meat
27 articles
40 recipes
Shellfish
36 articles
44 recipes
Artichoke
30 articles
44 recipes
Garlic and onion
29 articles
44 recipes
Full articles and recipes come with the magazine, free for professionals, and with the newsletter.
From the editors
Pizza · by Marco Fattorel
Pizza «alla mia maniera»
Long-proofed gluten-free dough, pumpkin cream, grilled vegetables and artichokes, finished with smoked tofu.
Recipe · Fish
Involtino di seppia con gamberi e verdure in agrodolce
Thin strips of cuttlefish, prawns, courgette and carrot in sweet and sour, with rocket sauce.
More articles
- Ceviche di calamaro mantecatoCold, semi-frozen, creamed
- 8 curiosità sulla pizzaPizza · Angela Ruzzante
- Pizza. Viva l'Italia!Pizza · Renato Ganeo
Full recipes and articles come with the newsletter. Subscribe for free
Cover themes
Pick a cover to get the next issue, free.
The magazine comes free, to your kitchen.
For chefs, bartenders, butchers, restaurateurs and hospitality professionals, a subscription to the Zafferano print magazine is free.
Already a subscriber and want to change or delete your details? Write to info@zafferano.org.
Frequently asked questions
What is Zafferano?
Zafferano is the food magazine most loved by food-service and hospitality professionals: the themed sections that shape every issue are appreciated by chefs, bartenders, butchers and restaurateurs alike. Since 1998 it has been published by Consorzio Zafferano in Curtarolo (Padua, Italy), and over the years it has distributed more than 5 million copies in Italy and abroad. The magazine is bilingual, in Italian and English.
How much does a subscription cost?
Nothing: the print subscription is free. Zafferano is made for chefs, bartenders, butchers, restaurateurs and hospitality professionals, and for cooking enthusiasts who work with professional equipment.
How do I subscribe?
Use the Subscribe now button to open the request form, or write to info@zafferano.org.
How do I change my shipping address or cancel my subscription?
Write to info@zafferano.org. You can also ask there to stop receiving the newsletter, or use the link included in every message.
What topics does the magazine cover?
Every issue is built around themed sections, including pizza, cherries, one-dish meals, happy hour, olives, sauces, roasts and skewers, raw and marinated fish, minced meat, shellfish, artichoke, garlic and onion, risotti and many more.