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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)

December 2020

FOCUS OF THE PRESIDENT
A strong and cohesive Academy (Paolo Petroni)
TRADITIONS • HISTORY
A sweet little miracle (Elisabetta Cocito)
History of the toast (Gianni Di Giacomo)
CUISINE • PRODUCTS • FOOD TECHNOLOGY
The pomegranate: a treasure chest of natural health benefits (Morello Pecchioli)

November 2020

FOCUS OF THE PRESIDENT
There is great chaos under heaven (Paolo Petroni)
TRADITIONS • HISTORY
Turin’s giandujotto aims for PGI status (Gigi Padovani)
CUISINE • PRODUCTS • FOOD TECHNOLOGY
At the court of king Castelmagno (Ferruccio Franza)
HEALTH • SAFETY • LAW
The ‘smart food’ diet (Alessandra D’Attilio)

October 2020

FOCUS OF THE PRESIDENT
The new App brings the Academy’s world to all enthusiasts of our great cuisine (Paolo Petroni)
TRADITIONS • HISTORY
Myths and curiosities about spices (Roberto Zottar)
CUISINE • PRODUCTS • FOOD TECHNOLOGY
Pungent pleasures (Giancarlo Burri)
RESTAURANTS AND COOKS
The fairytale of Lee Yum Hwa: from fintech to egg pasta (Elena Simmen)
EDITORIAL COLUMN
The new App of the Italian Academy of Cuisine

September 2020

FOCUS OF THE PRESIDENT
Freedom of the press, statistics and the restaurant crisis (Paolo Petroni)
CURRENT EVENTS • LIFESTYLE • SOCIETY
The future of meat and the meat of the future (Maurizia Debiaggi)
TRADITIONS • HISTORY
The intense aroma of rosemary (Morello Pecchioli)
HEALTH • SAFETY • LAW
The problem of single-use plastic (Gabriele Gasparro)
 

July 2020

FOCUS OF THE PRESIDENT
The Academy’s convivial gatherings are back (Paolo Petroni)
TERRITORIES • TOURISM • FOLKLORE
The unsuspected virtues of prickly pears (Adriana Zuddas)
CUISINE • PRODUCTS • FOOD TECHNOLOGY
Sweet and fragrant melon (Morello Pecchioli)
Paper in the kitchen and in the modern restaurant (Omar Balducci)