You are here

Magazine

Cover Magazine

November 2022

FOCUS OF THE PRESIDENT
The mysterious allure of ‘food sovereignty’ (Paolo Petroni)

TRADITIONS • HISTORY
Dino Villani: an eclectic genius (Giancarlo Saran)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Hidden in cheese and crossing the seas (Giancarlo Burri)

RESTAURANTS AND COOKS
Toque blanche: the chef’s hat (Attilio Borda Bossana)

October 2022

FOCUS OF THE PRESIDENT
“Carmencita, turn off the gas and let’s go!” (Paolo Petroni)

TRADITIONS • HISTORY
Stilt-house bread (Marta Villa)

TERRITORIES • TOURISM • FOLKLORE
The sublime culatello from Zibello (Morello Pecchioli)

RESTAURANTS AND COOKS
Counterfeit Italian food in Budapest (Alberto Tibaldi)

September 2022

FOCUS OF THE PRESIDENT
The mythical and mysterious shopping trolley (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
A change in the landscape? (Elisabetta Cocito)

TRADITIONS • HISTORY
K-rations and the Mediterranean Diet (Attilio Borda Bossana)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Alcohol consumption rising among the young (Gabriele Gasparro)

July 2022

FOCUS OF THE PRESIDENT
Summer arrives with numerous adversities but also brings an immense lust for life (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
Food and upcycling (Maurizia Debiaggi)

TERRITORIES • TOURISM • FOLKLORE
Cannoli: a Sicilian delicacy (Rosalia Sorce)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Great Italian summer dishes (Morello Pecchioli)
Fonio and teff: emerging cereals (Flavio Dusio)

June 2022

FOCUS OF THE PRESIDENT
Being an Academician: a commitment to sharing and active participation (Paolo Petroni)

TERRITORIES • TOURISM • FOLKLORE
A midsummer night’s dram (Giancarlo Burri)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
How to choosea good cheese (Roberto Rubino)

RESTAURANTS AND COOKS
Pizza calling in Singapore (Elena Simmen)

HEALTH • SAFETY • LAW
The importance of the menu and its legal value (Sergio Maria Bianchi)

 

 

May 2022

FOCUS OF THE PRESIDENT
New challenges and new opportunities await us (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
War comes to dinner (Gigi Padovani)

TRADITIONS • HISTORY
In praise of wine (Rossana Ragionieri)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Extra-virgin olive oil: a good fat (Matteo Pillitteri)

 

April 2022

FOCUS OF THE PRESIDENT
Problems on several fronts (Paolo Petroni)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
It’s time to start preparing rumtopf (Roberto Zottar)

RESTAURANTS AND COOKS
Choosing a menu (Alberto Tibaldi)

HEALTH • SAFETY • LAW
Protecting ‘Made in Italy’ in food and agriculture (Veronica Giorgianni)

March 2022

FOCUS OF THE PRESIDENT
Alas, the light at the end of the tunnel is the flashing of war machines (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
Climate and food (Marco Leporati)

TERRITORIES • TOURISM • FOLKLORE
Voghera relish (Maurizia Debiaggi)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
The skate also deserves a place at the table! (Giancarlo Burri)
Planetary mixers: muscles of steel in the kitchen (Roberto Zottar)

February 2022

FOCUS OF THE PRESIDENT
A slow reboot (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
Foraging (Tullio Sammito)

TRADITIONS • HISTORY
Dining with serendipity (Flavio Dusio)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
The wonders of avocado (Giancarlo Burri)

HEALTH • SAFETY • LAW
Hooked (Claudio Tarchi)

January 2022

FOCUS OF THE PRESIDENT
What is a dish worth? (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
Oceans of Love (Vincenzo Lionetti)

TRADITIONS • HISTORY
Mulled wine: the ‘surprising aromatic’ (Morello Pecchioli)

TERRITORIES • TOURISM • FOLKLORE
Pantelleria: its terraces, its gardens, its wines (Federica Rossi)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
What is a blast chiller and how does it work? (Roberto Zottar)

December 2021

FOCUS OF THE PRESIDENT
A year of complexities draws to a close (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
The battle over wheat (Gigi Padovani)

TRADITIONS • HISTORY
Lucky foods (Morello Pecchioli)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Cacciatora: rustic and delicious (Giancarlo Burri)

HEALTH • SAFETY • LAW
‘Novel foods’: choices proliferate… (Andrea Vitale)

November 2021

FOCUS OF THE PRESIDENT
A new prize in honour of Gianni Fossati (Paolo Petroni)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Pumpkin: delicious and bountifulin the kitchen (Morello Pecchioli)
Induction Stovetops (Roberto Zottar)
Persimmon: the fruit of the gods (Giancarlo Burri)

RESTAURANTS AND COOKS
Cooking is tiring (Gigi Padovani)