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Cover Magazine

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)

October 2021

FOCUS OF THE PRESIDENT
The importance of restaurant tips (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
Espresso coffee and Neapolitan coffee (Ugo Bellesi)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Saffron: from Cleopatra to Gualtiero Marchesi (Morello Pecchioli)
Mushroom bacon (Maurizia Debiaggi)

September 2021

FOCUS OF THE PRESIDENT
Restaurants reopen, but some problems continue to plague them (Paolo Petroni)

TRADITIONS • HISTORY
​​​​Hemingway, Italy, and its cuisine (Roberto Pirino)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
New cooking techniques: frying in sugar (Roberto Zottar)
Cooking ‘under wraps’ (Giancarlo Burri)

July 2021

FOCUS OF THE PRESIDENT
Delta Force on the attack! (Paolo Petroni)
TERRITORIES • TOURISM • FOLKLORE
The long history of cassoeula …continues, even in Singapore (Maurizia Debiaggi, Alberto Martinelli)
Sugared almonds: 127 years of history (Pinuccio Pomo)
Ghirardelli of San Francisco (Claudio Tarchi)
HEALTH • SAFETY • LAW
When food is a response to emotions (Floro Bisello)

June 2021

FOCUS OF THE PRESIDENT
If this weren’t a tragedy, we’d have reached a comic ending (Paolo Petroni)
TERRITORIES • TOURISM • FOLKLORE
Caverns of the green gold (Giancarlo Saran)
Vinicius de Moraes, sonnets and spaghetti (Anna Lanzani)
CUISINE • PRODUCTS • FOOD TECHNOLOGY
Peppers that paint the summer (Morello Pecchioli)

May 2021

FOCUS OF THE PRESIDENT
Vaccine chaos and uncertain regulations delay rebirth (Paolo Petroni)
TRADITIONS • HISTORY
Charles Baudelaire’s ode to wine (Giuseppe Benelli)
CUISINE • PRODUCTS • FOOD TECHNOLOGY
Throw some flowers in the pot! (Roberto Zottar)
Ginger and its many names (Maurizia Debiaggi, Anna Lanzani)
RESTAURANTS AND COOKS
Cioppino in San Francisco (Claudio Tarchi)

April 2021

FOCUS OF THE PRESIDENT
Let’s talk about our Academy (Paolo Petroni)
TERRITORIES • TOURISM • FOLKLORE
A perfectly preserved thermopolium Pompeii (June di Schino)
Aglione: the ‘kisser’s garlic’ (Marilena Moretti Badolato)
CUISINE • PRODUCTS • FOOD TECHNOLOGY
The cuoncio cuoncio method for living well (Gigi Padovani)
RESTAURANTS AND COOKS
Marie-Antoine Carême the Bonapartes’ favourite cook (Giuseppe Benelli)

March 2021

FOCUS OF THE PRESIDENT
Everything changes; nothing changes (Paolo Petroni)
TRADITIONS • HISTORY
St Joseph and fried beignets (Roberto Dottarelli)
TERRITORIES • TOURISM • FOLKLORE
Balsamic vinegar - the real thing (Morello Pecchioli)
Gardel’s ravioli (Anna Lanzani)
 

February 2021

FOCUS OF THE PRESIDENT
A long year of privations (Paolo Petroni)
TRADITIONS • HISTORY
Art and food, arm in arm (Alberto Sacchetti)
TERRITORIES • TOURISM • FOLKLORE
Grissini: the king’s batons (Gigi Padovani)
RESTAURANTS AND COOKS
In Singapore, Italian cuisine also speaks Japanese (Maurizia Debiaggi, Enrica Nicolini)

January 2021

FOCUS OF THE PRESIDENT
Restaurants sink into a morass of improvisation (Paolo Petroni)
TRADITIONS • HISTORY
Film and food delivery (or carryout) (Egidio Banti)
TERRITORIES • TOURISM • FOLKLORE
The sweet salt of Cervia (Giancarlo Saran)
RESTAURANTS AND COOKS
The Great Beauty at the table (Antonio Gaddoni)