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April 2019

FOCUS OF THE PRESIDENT
Waiter! Excuse me! (Paolo Petroni)
CURRENT EVENTS •  LIFESTYLE •  SOCIETY
Orio Vergani Prize for Antonella Clerici (Silvia De Lorenzo)
Food in musicals (Sara Venturino)
TRADITIONS • HISTORY
The tradition of chocolate eggs (Gigi Padovani)
The cake which tastes of springtime (Morello Pecchioli)

March 2019

FOCUS OF THE PRESIDENT
The dictatorship of the chefs (Paolo Petroni)
CURRENT EVENTS •  LIFESTYLE •  SOCIETY
Italy ascends the podium again at the Coupe du Monde de la Pâtisserie (Emilia Coccolo)
CUISINE •  PRODUCTS • FOOD TECHNOLOGY
The PGI chocolate of Modica (Grazia Dormiente)
Low-temperature cooking  (Roberto Zottar)

February 2019

FOCUS OF THE PRESIDENT
The forgotten amatriciana (Paolo Petroni)
CURRENT EVENTS •  LIFESTYLE •  SOCIETY
The pizza revolution (Gigi Padovani)
TERRITORIES • TOURISM • FOLKLORE
The soup of Matera
More than a memory (Marilena Tralli)
Traditional crapiata (Ettore Bove)
CUISINE •  PRODUCTS • FOOD TECHNOLOGY
The hog of the sea (Giancarlo Saran)

January 2019

FOCUS
Magazine makeover (Paolo Petroni)
CULTURE & RESEARCH
In memory of two great Masters (Maurizio Campiverdi)

December 2018

FOCUS
The victories and defeats of our cuisine (Paolo Petroni)
CULTURE & RESEARCH
Entrepreneur cooks now emerge in Italy (Gigi Padovani)
The white truffle of Alba (Lucio Piombi)
Christmas cooking - but whose? (Andrea Cesari de Maria)

November 2018

FOCUS
Restaurants that sell ‘hot air’ (Paolo Petroni)
“FRANCO MARENGHI” STUDY CENTRE
A prestigious team (Silvia De Lorenzo)
REGIONAL COORDINATORS’ MEETING
Walking together
REGIONAL STUDY CENTRE DIRECTORS’ MEETING
Announcing the annual theme
CULTURE & RESEARCH
Far from the stars

October 2018

FOCUS
UNESCO and ‘labels’ to safeguard typical cuisine (Paolo Petroni)
CULTURE & RESEARCH
Typical products: historic but not ancient! (Anna Marmiroli)
Baccalà: philosophy on a plate (Morello Pecchioli)
Mozart in the vineyard (Flavio Dusio)

September 2018

FOCUS
Counterorder, comrades! The Mediterranean diet is dangerous (Paolo Petroni)
CULTURE & RESEARCH
The red revolution (Morello Pecchioli)
The pleasure of sharing (Elisabetta Cocito)
The perfection of the egg (Myriam Fonti Cimino)
Futurist cuisine (Roberto Branconi)

July 2018

FOCUS
Italy’s great chefs deserve praise (Paolo Petroni)
CULTURE & RESEARCH
Italians receive AIG prizes (Silvia De Lorenzo)
Italy shoots for the Bocuse d’Or (Gigi Padovani)
American or Italian Food? (Giorgia Fieni)
In Situ: the only restaurant of its kind (Claudio Tarchi)

June 2018

ASSEMBLY OF DELEGATES
Paolo Petroni re-elected President (Silvia De Lorenzo)
CULTURE & RESEARCH
Food myths (Angelo Tamburini)

May 2018

CULTURE & RESEARCH
The Academy rewards the Ambassadors of Taste (Mariella Caruso)
Voyage from Artusi to Adrià (Antonio Gaddoni)
Precious health-giving foods (Nicola Barbera)

April 2018

FOCUS
On the eve of the Delegates’ Assembly (Paolo Petroni)
CULTURE & RESEARCH
Have you ever eaten hemp? (Giuseppe Trompetto)
“Cooking is a science: it’s up to the cook to make it an art” (Angelo Tamburini)
Water footprint (Gianni Porzi)
Investigating the origin of trifle (Rosella Middleton)