Magazine

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)

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)

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)

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)

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)