Date of Premiere Issue : Fall 2003
Editor-in-Chief : Giorgio Camuffo
Coordination : Massimo De Luca
Creative Director : Sebastiano Girardi
Creative Consultant : Matteo Vianello
Managing Editor : Michela Miracapillo
Publisher : Studio Camuffo
Dimensions : 9" W x 11 7/8" H
Frequency : 2 issues per year / June and December
Country of Origin : Venice, Italy
Website : www.sugomagazine.com & www.studiocamuffo.it
Statement
Just as the sauce - the sugo - for spaghetti or rigatoni gives every meal is own distinctive flavour, so whoever has contributed to this magazine - or will contribute in the future - flavours this work of ours in different ways every day.
Sugo is a universal name. The Americans may pronounce it suuugo, the Japanese sugo, but the genuineness, refinement, speed and abstraction the name evokes - as when the perception of a smell rekindles a rememberance - remain the same.
You can reheat an instant sugo from the supermarket or cook one at home for days, over a slow flame. It's up to you. Sugo is a democrat! And it's how I would like this magazine to be.
It is an easy name, which might attract many people to this discipline. Perhaps one day a lady, convinced she had bought a gastronomy magazine, will come to thank me because her son has become a graphic artist; and maybe an exhausted graphic artist, close to retirement age, just might turn himself into a cook, and prepare delicious manicaretti!
It is a misleading name: only undecided, not-too-clear iddeas can give rise to something new. Many will say that I could have called the magazine Letterabella, Paths of the Graphic Arts, or The New Page - more traditional names, to be sure. But the magazine would not have been mine. I have always found it more useful to know the present. Poor Steiner, Pintori, Boggeri, their names bandied again and again in vain! They can finally rest easy now: we shall not quote them anymore.
Sugo will seek to give space to those who - now, today - are seeking new avenues of communication, and, to do so, invent new writings, undecided and oblique.
We shall seek - why not? - to be light-hearted, telling stories with images and images and stories. We shall leave it up to the authors to present their own works: texts, photographs, drawings and poetry, everything will be genuine, like a host of ethnic dishes, each with its own colours, all on the same big table.
That's how we see these works: the flavour is guarenteed!
I am a cook.
Giorgio Camuffo