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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)

June 2020

FOCUS OF THE PRESIDENT
Restaurants reboot with new strategies (Paolo Petroni)
CURRENT EVENTS • LIFESTYLE • SOCIETY
Online shopping and supermarkets after the pandemic (Giorgio Maria Rosica)
CUISINE • PRODUCTS • FOOD TECHNOLOGY
The crunch in the cannolo (Antonio Ravidà)
HEALTH • SAFETY • LAW
The resurgence of restaurants (Andrea Vitale)
 

May 2020

FOCUS OF THE PRESIDENT
Conviviality and friendship will return among us (Paolo Petroni)
CURRENT EVENTS • LIFESTYLE • SOCIETY
Redesigning the future (Elisabetta Cocito)
CUISINE • PRODUCTS • FOOD TECHNOLOGY
Imagine a world without salt (Morello Pecchioli)
RESTAURANTS AND COOKS
A table in Paradise (Paolo Petroni)
HEALTH • SAFETY • LAW
Facing the emergency in the restaurant sector (Andrea Vitale)

 

April 2020

FOCUS OF THE PRESIDENT
The Academy’s vitality (Paolo Petroni)
CURRENT EVENTS • LIFESTYLE • SOCIETY 
#stayhomeandcook (Elisabetta Cocito)
TRADITIONS • HISTORY
Easter eggs: life triumphant (Morello Pecchioli)
The cook who became America’s most dangerou woman (Attilio Borda Bossana)

March 2020

FOCUS OF THE PRESIDENT
The will to start again with renewed vigour (Paolo Petroni)
CURRENT EVENTS • LIFESTYLE • SOCIETY 
I travel, therefore I eat (Gigi Padovani)
TRADITIONS • HISTORY
Lenten ‘lean’ eating (Roberto Zottar)
TERRITORIES • TOURISM • FOLKLORE
In Singapore, culinary traditions step up to the plate (Maurizia Debiaggi)

February 2020

FOCUS OF THE PRESIDENT
Pizza: a mixed blessing for Italian cuisine (Paolo Petroni)
CURRENT EVENTS • LIFESTYLE • SOCIETY 
Foreign chefs in Italy cooking Italian food (Gigi Padovani)
TERRITORIES • TOURISM • FOLKLORE
Amarone: protagonist in the pot, star of the goblet (Morello Pecchioli)
CUISINE • PRODUCTS • FOOD TECHNOLOGY
Snail eggs  (Giancarlo Saran)

January 2020

FOCUS OF THE PRESIDENT
Food waste: an overblown problem (Paolo Petroni)
TERRITORIES • TOURISM • FOLKLORE
Food and eroticism in Fellini’s films (Giuseppe Benelli)
CUISINE • PRODUCTS • FOOD TECHNOLOGY
New technologies in the kitchen (Anna Marmiroli)
RESTAURANTS AND COOKS
Italian flavour? It’s an all-rounder (Gigi Padovani)
HEALTH • SAFETY • LAW
The menace of plastic bottle caps (Gabriele Gasparro)

December 2019

FOCUS OF THE PRESIDENT
New York, like California, bans the sale of foie gras (Paolo Petroni)
TRADITIONS • HISTORY
The history of the croissant intertwines with legend (Cesare Dami)
CUISINE • PRODUCTS • FOOD TECHNOLOGY
Traditional Christmas sweets (Morello Pecchioli)
HEALTH • SAFETY • LAW
Food expiry dates (Andrea Vitale)

November 2019

FOCUS OF THE PRESIDENT
 America tariffs harm some of our exports (Paolo Petroni)
CURRENT EVENTS • LIFESTYLE • SOCIETY 
How the cooking environment has changed (Elisabetta Cocito)
TERRITORIES • TOURISM • FOLKLORE 
Bagna cauda and “baña cauda” (Anna Lanzani)
CUISINE • PRODUCTS • FOOD TECHNOLOGY
The cornerstones of the new cuisine (Giorgia Fieni)
RESTAURANTS AND COOKS
When the chef is an entrepreneur (Gigi Padovani)