Magazine

FOCUS OF THE PRESIDENT
Gianfranco Vissani leaps to the defence of traditional Italian cuisine (Paolo Petroni)

TERRITORIES • TOURISM • FOLKLORE
Italian cuisine in Singapore (Giorgio Maria Rosica, Maurizia Debiaggi)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Are jujubes making a comeback? (Morello Pecchioli)

HEALTH • SAFETY • LAW
Plastic bottle caps: proliferating pollution (Gabriele Gasparro)

FOCUS OF THE PRESIDENT
Change looms for high-end restaurants too (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
Culinary art: a voyage from the past to the present (Angelo Sinisi)

TERRITORIES • TOURISM • FOLKLORE
A fruity Mexican ambassador (Giuseppe Vinelli)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Legume pasta: unknown, or nearly so! (Maurizia Debiaggi)

FOCUS OF THE PRESIDENT
The new phenomenon of the ‘false trattoria’ (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
White or green, pink or purple: a rainbow of asparagus (Morello Pecchioli)
Wine, cheese - and earth! (Giancarlo Burri)

HEALTH • SAFETY • LAW
Spirulina: a new food frontier (Flavio Dusio)

FOCUS OF THE PRESIDENT
The long and winding road to Italian cuisine’s UNESCO recognition (Paolo Petroni)

TRADITIONS • HISTORY
The first kiss (Elisabetta Cocito)

TERRITORIES • TOURISM • FOLKLORE
Sicilian Easter foods (Attilio Borda Bossana)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Easter Monday barbecues (Morello Pecchioli)

 

FOCUS OF THE PRESIDENT
Food waste is a serious problem, but consumers are far from being the worst offenders (Paolo Petroni)

TERRITORIES • TOURISM • FOLKLORE
Experience tourism (Giancarlo Saran)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Pasta e fagioli: the beloved bean and pasta soup (Morello Pecchioli)
Black garlic (Alessandro Abbondanti)