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Cover Magazine

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)

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)