Magazine

FOCUS OF THE PRESIDENT
The Bari Forum: Delegates and Legates attended, but it was for all Academicians (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
Giorgio Armani: dining in style (Giuseppe Benelli)

TERRITORIES • TOURISM • FOLKLORE
Queen of the South: melannurca apples from Campania (Mario Ascolese)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Two eggs are all you need (Morello Pecchioli)
 

FOCUS OF THE PRESIDENT
Mara Severin, a precious example of restaurant professionalism (Paolo Petroni)

TRADITIONS • HISTORY 
The Nobel laureate who ate pasta in broth (Ignacio Miró, Anna Lanzani)

TERRITORIES • TOURISM • FOLKLORE
Carpaccio (Roberto Mirandola)
 
RESTAURANTS AND COOKS
The Italian superchef unknown in Italy (Roberta Messina)

FOCUS OF THE PRESIDENT
Disappointments and precarity weigh down culinary arts students (Paolo Petroni)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
May brings roses on a dish (Giancarlo Burri)
White and fragrant hawthorn (Morello Pecchioli)

RESTAURANTS AND COOKS
Restaurants and Artificial Intelligence (Attilio Borda Bossana)

FOCUS OF THE PRESIDENT
Accomplished cooks ‘reinventing’ trattorie and osterie (Paolo Petroni)

TERRITORIES • TOURISM • FOLKLORE
The curious case of “spaghetti alla bolognese” (P. Giulio Giordani Pavanelli)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Bata làvar: the agnolotti which tell the story of Canneto Pavese (Maurizia Debiaggi)
Topinambur: a topsy-turvy root (Morello Pecchioli)
 

FOCUS OF THE PRESIDENT
Booking a restaurant is tricky in Italy, but in New York it’s an expensive nightmare (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
Jubilee 2025 and the ‘value of food’ (Attilio Borda Bossana)

TRADITIONS • HISTORY 
The ‘Mediterranean Way’ turns 50 (Aldo E. Tàmmaro)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Cappuccino, the most popular variation on espresso (Roberto Mirandola)