- BY ISSIMO
- September 26, 2024

Angela Frenda is a name and a face you’ve most likely read in the newspaper, seen on TV and tuned into on social media. The Editor-in-Chief of the Corriere della Sera’s ‘COOK’ monthly food magazine followed her heart by turning her personal passion for food and cooking into her dream job over ten years ago. She is now one of Italy’s most respected names in the food editorial landscape, and is also founder of ‘WIF’ (Women In Food), an annual event that unites inspiring professionals from across the global food landscape to discuss the role of food in female empowerment. In fact, Angela was a key figure who inspired our ISSIMO X Women in Wine & Food series to begin with.
Read on to discover more of Angela’s insights into her unexpected career path in journalism that led to her current role, and her advice for women who want to pursue a career in any aspect of the food industry. She also gives us her tips on some favourite restaurants in Italy too!
Can you explain your career path and how your passion for food turned into your dream career?
It’s a strange story because I didn’t have a background in food or wine. I actually started my career as a political journalist at the Corriere della Sera, Italy’s major newspaper. But I always had a personal passion for teaching cooking and writing cookbooks, which I had done since I was young. Being a political journalist was very demanding and tiring, with long hours, lots of travel and late nights, and I reached a point when I started to feel very tired. This was about ten years ago, when my son was three.
At this time, the Editor-in-Chief of Corriere della Sera decided to open a dedicated food magazine within the newspaper. It must have been one of the first newspapers in Italy to do this. He knew that I was very passionate about food, and he asked me if I wanted to completely change my career and take on a role as Editor of the COOK magazine. It seemed like a crazy thing to do at the time (and a lot of my colleagues thought I was crazy!) because I had a very important and successful career in politics. But I decided to follow my heart and I made the jump into the new role. Ten years later, here I am!
How do you think food and wine evolved into editorial ‘topics’ that are relevant to many different elements of life and society?
In Italy, food and wine weren’t really topics that were considered to be written about ‘seriously’ in newspapers and magazines, even ten years ago. For Italians, good food and wine are common things, and there wasn’t an emphasis on exploring them with great depth like we do now.
When I started as Editor of COOK, my challenge was to demonstrate that food and wine are real and serious topics that are connected to all areas of life – from economics to politics, to social relations, culture and far beyond. So I set myself the challenge of changing the way we communicate with readers about food and wine. I feel a great sense of fulfilment in being the very first Editor of the section, and helping to change people’s perceptions of these topics.
What does a typical day or week look like for you in your role?
My typical day is usually spent working in the office of Corriere della Sera in Milan, where the headquarters of the newspaper are based. Every week I appear on a TV show called ‘É Sempre Mezzogiorno!’ with Antonella Clerici, where I speak about stories relating to many aspects of food and wine.
We do a lot of different activities with COOK, so there are always a number of things to manage at one time. We have a monthly magazine, so we are always preparing content for that, as well as arranging events, connecting with guests and contributors and realising special partnerships. But I always try to find a balance between work and life, especially so I can spend time with my son and my dog.
You are one of our main sources of inspiration for our ISSIMO x Women in Wine & Food series. Can you tell us about your own annual WIF (Women in Food) event you organise, and why you created it?
WIF is my dream and passion project! I started this event as a platform for women working across from the global food and wine industries to connect, share stories, and inspire each other with their experiences of doing what they love. I noticed so many women were using food as a way of creating a career that was their true passion, or using food to create a whole new career path for themselves. I thought this was really extraordinary, and it inspired me to create this event.
In the past, the words ‘women’ and ‘food’ put together often had stereotypical connotations with a specific domestic role. But this is definitely not the case anymore. Now, ‘women’ and ‘food’ means empowerment, it means a way to improve life, and it means a way of realising one’s dreams. I wanted to create connections between women, to encourage them to come together, and to share their stories. When we do, it’s truly incredible!
Every year I invite a diverse group of women from the global food industry spanning chefs, food writers and journalists, entrepreneurs, and more.We were delighted to have Pellicano Hotels and Creative Director CEO Marie-Louise (Sciò) join us at our recent edition! Our private event is a beautiful opportunity to share ideas and inspiration, and every year I ask the question ‘What is WIF?’ …It’s not an easy question to answer, but together it’s something we discuss deeply.

“Now, ‘women’ and ‘food’ together means empowerment.”

What is some advice you give to women who want to start a career in the food or wine industry in Italy?
I say they must have a lot of passion for what they’re doing, and keep following that passion. This is especially important in the food and wine industry. I also think that people need to study, and never stop studying and learning in this industry. Whether it’s embracing new technologies, ways to communicate, or following particular areas of research, I think the trick is to never stop being curious and to never stop learning.
Given your Neapolitan heritage, food and cooking has no doubt played an especially significant role in family rituals and daily life. What are some of your favourite traditional Neapolitan dishes?
I love Genovese! This beautiful rich white ragù with onions and meat, served with pasta, is a traditional dish in our family. I love it because it’s simple, and it can be both first and second course. And yes, pizza. I love pizza…I often say it’s the witness that God exists! I also love simple ingredients like Mozzarella di bufala, especially in a Caprese salad. For something sweet, always a Babà!
What are your top three restaurants in Italy?
The first is Ristorante Europeo Mattozzi in Napoli. For me, it’s perfection, and I suggest it to anyone who wants to eat the best traditional dishes like pizza and ragù when they are in the city.
The second is a restaurant called Les Dames Anglaises in Valle D’Aosta where I often go in the winter. It’s a very simple kitchen that prepares the most authentic dishes with ‘no frills’ , but it’s absolutely superb. There is a beautiful terrazza there where you can dine with spectacular sunset views.
The third is Ristorante La Pineta on the seaside in Marina di Bibbona (Zazzeri, Tuscany). I go there for the best seafood dishes. When you first arrive it looks like there’s nothing there, but when you open the door you are overwhelmed by literally being on the waterfront. I love restaurants with a story and a soul, and this one certainly has such charm. For me, the sign of a very good restaurant is when you leave and you are already thinking of the next time you can come back!