How to enter? It’s easy!
Send us your favourite recipe and.... voilà...... Good luck!! All entrants are in the running to win!
It doesn’t matter whether it’s an entrée, a first course, a main course or a dessert. If it’s an authentic Italian recipe passed on to you by your grandmother or a friend, or if it’s your own original recipe that your family and friends love, don’t hesitate to send it in!
You can submit it in Italian or English.
Please include the Italian region to which your recipe belongs, along with the ingredients and method.
If possible, attach a picture of you and your dish.
On August 8, 2018, entries will be included in two barrel draws, one for the entrants in Il Globo and one for the entrants in La Fiamma.
The winner will be announced in the 2018 La Buona Cucina Italiana magazine, along with the winning recipe.
We shall endeavour to publish all recipes online with a photo.
WEEKLY “HOYT'S” PRIZE PACK valued at $250
A selection of the recipes will be published on the “Sapori” page of Il Globo and La Fiamma (from Thursday, May 17 to Thursday, August 2).
Each week, one of the featured recipes will receive a hamper from HOYT'S with all the ingredients you need to add flavour to your dishes.
SUBMIT YOUR RECIPE
1st PRIZE: 2 ECONOMY TICKETS TO ITALY courtesy of EMIRATES
The winner will be drawn on August 8, 2018. The winning recipe will be announced in the La Buona Cucina magazine on August 23, 2018. Flights depart from Australia and arrive in Rome. Tickets are valid for one year and seats are subject to availability as determined by Emirates. Airline, airport and any other government taxes are paid by the winner.
2nd PRIZE: A HOYT'S prize pack valued at $250 will be awarded each week to an entrant featured on the “Sapori” page of Il Globo and La Fiamma. There will be a single prize pack to win each week for entrants in both Il Globo and La Fiamma. Full prize pack details are available online.
NSW Permit No: LTPS/18/23223 SA Licence No: T18/508 TAS TP 18/00848
Competition terms and conditions are available here.