Cooking Point Magazine Fall Issue 2024

Featured on the cover, Rosemary Saggese the President CEO of Di Nonna Inc from Massachusetts. A new company who is launching an amazing gourmet product using Apples and Cranberries as well as some delicious Gourmet Soups, Seafood, and Marinades. Cooking Point Magazine is digitally published quarterly throughout the year for the sophisticated, food connoisseur and written and designed to help our readers experience” The Pulse of the Culinary Art”. The reader will experience what Cooking Point Magazine believes is the BEST of the BEST in the restaurant & culinary industry, giving us an opportunity to tap into unique local restaurants and local businesses and to learn more about them. Order your copy today.