Apicius is a bi-lingual gastronomy magazine from Montagud featuring both Spanish and English translations for its content. Each issue features both speculative content on the nature of food as well as lots of fantastic recipes from the masters. Its aim is to bring the interests of professionals and chefs closer together, briefing its readers on the innovative cooking techniques and research that are driving gastronomy ever onwards.

An internationally focused title released on a semi-annual basis positively dripping with content. This is a high class magazine that is a must-have for anyone interested in the professional world and to not only check out fantastic recipes. But also to become closer to the chefs and restaurant owners that are shaping the cooking world.