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April 2014

DEAR ACADEMICIANS...
The Academy and the new gastronomic discourse (Giovanni Ballarini)
FOCUS
The foundation date of a restaurant: a lost distinction (Paolo Petroni)
THE ACADEMY AND EUROPE
Important recognition for gastronomy (Giovanni Ballarini)
CULTURE AND RESEARCH
Casatiello and pastiera (Claudio Novelli)
Give us our daily bread (Nazzareno Acquistucci)
Lasagna through the centuries (Ruggero Larco)
Eating insects (Luca Piombi)

March 2014

DEAR ACADEMICIANS...
The barbaric cuisine of functional illiterates (Giovanni Ballarini)
FOCUS
Help! god knows what we should call parmesan! (Paolo Petroni)
CULTURE AND RESEARCH
The birth of the menu (Renzo Pellati)
An engineer in the kitchen (Danila Carlucci)
The true origins of tiramesù (Nazzareno Acquistucci)
The new still life (Elisabetta Cocito)
Not just a cameo appearance (Barbara D’Egidio)

February 2014

DEAR ACADEMICIANS...
Rational and irrational cuisine (Giovanni Ballarini)
FOCUS
Restaurant Discounts: an Opportunity or a Gimmick? (Paolo Petroni)
CULTURE AND RESEARCH
Carnival sweets by any other name (Sandro Bellei)
Verdi’s risotto (Angelo Tamburini)
Manipulating taste (Gianni Di Giacomo)
Drinking wine vs. eating wine (Antonio Gaddoni)

January 2014

DEAR ACADEMICIANS...
Street cuisine unveiled of its mystery (Giovanni Ballarini)
FOCUS
The Year of Rice: an opportunity that cannot be lost (Paolo Petroni)
CULTURE AND RESEARCH
All about bread (Alfredo Pelle)
Cooking times… without a clock (Ruggero Larco)
History and usage of vinegar (Amedeo Santarelli)
ACADEMY COUNCIL
A day to study Orio Vergani (Aldo E. Tammaro )

December 2013

DEAR ACADEMICIANS...
Tradition and the Young (Giovanni Ballarini)
FOCUS
What a good Academician should never forget (Paolo Petroni)
ACADEMY COUNCIL
The culinary tower of Babel (Silvia De Lorenzo)
CULTURE AND RESEARCH
The Christmas sweets of Naples (Elisa Gloria Contaldi Iodice)
Truffles: the scent of the earth (Alfredo Pelle)
“FRANCO MARENGHI” STUDY CENTER
The theme of the year: rice (SDL)

November 2013

DEAR ACADEMICIANS...
Hurrah for real time cuisine (Giovanni Ballarini)
FOCUS
The new guides are out; the dream has disappeared (Paolo Petroni)
CULTURE AND RESEARCH
Looking at cuisine with two eyes: a new perspective (Giovanni Ballarini)
The sommelier and contemporary cuisine (Andrea Grignaffini)
Etna: world heritage site (Francesco Cancelliere)
Sweet treats from an italian in london (Silvia Mazzola)
Gourmet mineral water (Gian Paolo Pinton)

October 2013

DEAR ACADEMICIANS...
Cuisine and the foodblogger network (Giovanni Ballarini)
FOCUS
Talking Heads on TV vs. Reality in the Kitchen (Paolo Petroni)
CULTURE AND RESEARCH
History through menus (Renzo Pellati )
Image and the imaginary (Elisabetta Cocito)
Laying the table (Alessandro Fenu)
The state of the restaurant business (Alfredo Pelle)
The origin of a phenomenon (Teresa Perissinotto Vendramel and Roberto Robazza)

September 2013

DEAR ACADEMICIANS...
The ethics o f gastronomic criticism (Giovanni Ballarini)
FOCUS
An Academy that is true to its mission (Paolo Petroni)
CULTURE AND RESEARCH
From a poet to the fraing pan (Adriana Liguori Proto)
The fifth quarter abroad (Ferdinand Tessadri)
Philosophy and literature (Orio Vergani)
The “enemies” of good cuisine (Sandro Bellei)

July 2013

DEAR ACADEMICIANS…
Tradition and Handing Down Culture (Giovanni Ballarini)
FOCUS
Throwing Food in the Garbage can: Truth and Hypocrisy (Paolo Petroni)
CULTURE AND RESEARCH
Casatella Cheese from Treviso (Nazzareno Acquistucci)
That Root with the Pungent Aroma (Giuliano Reija)
The Enchantment of Woodsmoke (Roberto Dottarelli)
The Cuisine of the Popes (Barbara D’Egidio)

June 2013

DEAR ACADEMICIANS…
Tradition and Handing Down Culture (Giovanni Ballarini)
FOCUS
Throwing Food in the Garbage can: Truth and Hypocrisy (Paolo Petroni)
ASSEMBLY OF DELEGATES
Ballarini Reelected President (Francesco Ricciardi
INTERNATIONAL CONVENTION
Identity, Disenchantment and Love (Silvia De Lorenzo)
CULTURE AND RESEARCH
Cuisine as Obedience? (Alfredo Pelle)
The Best Way to Fry (Nazzareno Acquistucci)
The Disappearance of Asian Restaurant Guides? (Maurizio Campiverdi)

May 2013

DEAR ACADEMICIANS…
Italian Restaurants Abroad in a Time of Globalizazion (Giovanni Ballarini)
FOCUS
The Perennial Topicality of the Italian Academy of Cuisine (Paolo Petroni)
CULTURE AND RESEARCH
Piadinas and Piadinerias (Gianbruno Pollini)
The Birth of Middle Class Cuisine (Nicola Rivani Farolfi)
Restaurant Acoustics (Maurizio Campiverdi)
FRANCO MARENGHI STUDY CENTER 
Is Family Cuisine Still Alive and Well? (Silvia De Lorenzo)

April 2013

DEAR ACADEMICIANS… 
Fear of Food (Giovanni Ballarini)
FOCUS
When our Ragù Stumbles Over a Horse (Paolo Petroni)
CULTURE AND RESEARCH
The Refined Palate of Gabriel D’Annunzio (Luisa Benedetti)
The Garfagnana “Locals” (Albarosa Lucchesi Mocci)
Precious Balsamic Vinegar (Sandro Bellei)
Economical Soup (Gloria Peria