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PRESS RELEASE / ANNOUNCEMENTS Monday, August 15, 2016

Santa Maria BBQ is Cover Story in Italy’s First BBQ Magazine

SANTA MARIA, CA— In what is the first-ever Italian magazine to specialize in the subject of barbecue, editor Bob Schwartz, has chosen Santa Maria Style Barbecue as the cover story for his publication’s premier issue.
“Instead of the usual Kansas City ribs or brisket, we wanted to start with something a little more obscure, but just as impressive,” said Schwartz, an American expatriate from West Virginia who has committed himself to publishing in Italy. “We decided to do a full-length feature on the entire Santa Maria Style Barbecue menu, plus informational sidebars on the history of the region.”
Schwartz has done just that in the “numero 1” issue of BBQ Magazine, which is published in Lessolo, a city in Northern Italy about 30 miles north of Turin. Schwartz timed the publication’s release with Italy’s summer festival season, which launches a popular time for dining outdoors.
The 54-page online spread features a sophisticated layout with articles on chefs, grills, barbecue history and many recipes accompanied by mouthwatering photography.
In planning for the Santa Maria story, Schwartz worked closely with the Santa Maria Valley Visitor & Convention Bureau (VCB) in learning about Santa Maria Style Barbecue and seeking historic photographs related to the barbecue process and events such as President Reagan enjoying Santa Maria barbecue. The VCB also sent Schwartz a bag of pinquito beans and a shaker of Susie Q’s Brand seasoning. Schwartz included a link to the Susie Q’s web site in his magazine.
“On Sunday I am going to barbecue my first tri-tip,” wrote Schwartz. “Armed with a ‘cow map’ and a photo of a tri-tip, my wife and I went to the local butcher shop and guess what? In Italy they have the exact same cut, except they use it differently.” He went on to explain that the Italians cut a pocket into the meat and stuff it before roasting. He added that it was especially interesting to find this cut because, in general, Italians cut beef very differently than butchers in the U.S.“Since most barbecue books are American, finding the ‘right’ cut for any given recipe is almost always an adventure,” Schwartz said.
So how has the new magazine been received thus far? “I’m getting a lot of collaboration (and respect) from members of the Italian barbecue community,” Schwartz said. “Santa Maria offers so much history and local color, that I think that using Santa Maria Barbecue as the magazine’s first feature was a wise choice.”
Schwartz is currently working on the second issue of BBQ Magazine, which is themed “end-of-summer cook-out,” a popular past time for many Italians to close out the summer season.
Italy’s new “BBQ Magazine” may be found at www.bbqmagazine.it ; www.facebook.com/bbqmagazine.

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