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February 2017

FOCUS
An Academy with a big heart (Paolo Petroni)
CULTURE AND RESEARCH
Marinades (Gianni Di Giacomo)
Nutrition and DNA (Giuseppe Fioritoni)
Two prestigious products (Marco Manzini)

January 2017

FOCUS
Will we all become vegetarians or even vegans? (Paolo Petroni)
CULTURE AND RESEARCH
The Academy’s Cultural Engine (Silvia De Lorenzo)
Cinderella’s carriage (Alfredo Pelle)
Victor Hugo’s tree (Elisabetta Cocito)
Conservatism today (Elio Palombi)

December 2016

FOCUS
A wonderful year (Paolo Petroni)
ACADEMIC COUNCIL
The good, the fair and the beautiful (Silvia De Lorenzo)
CULTURE AND RESEARCH
A press conference for a prestigious publication (Gianni Fossati)
Christmas dinner in Sicily (Claudio Barba)
Nougat (Antonella Marani)

November 2016

FOCUS
The Academy at the bookshop (Paolo Petroni)
“FRANCO MARENGHI” STUDY CENTRE
Looking ahead, starting now (Silvia De Lorenzo)
CULTURE AND RESEARCH
The Mozart of mushrooms (Donatella Clinanti)
Fruits of the peace tree (Nicola Barbera)
Quinoa: myth and reality of a superfood (Giancarlo Burri)
What is the origin of French cuisine? (Roberto Valducci)

October 2016

FOCUS
Amatriciana: the symbolic dish which has nurtured solidarity (Paolo Petroni)
CULTURE AND RESEARCH
Gricia and amatriciana: golden rules of preparation (Francesco Maria Palomba)
Olindo Guerrini and his delicious treatise (Pino Jubatti)
Orio Vergani’s secrets (Carla Bertinelli Spotti)
Spaghetti alla bolognese on trial (Piergiulio Giordani Pavanelli)
On the

September 2016

FOCUS
Television, cinema and the “terrible” guides which disseminate joy and pain (Paolo Petroni)
CULTURE AND RESEARCH
Curcuma longa: the golden spice (Gianni Zocchi)
Courgettes: from appetiser to dessert (Giuseppe Anastasio)
D’Annunzio at the table (Maria Attilia Fabbri Dall’Oglio)
Vegetarians and vegans (Nicola Barbera)

July 2016

FOCUS
High-quality Italian cuisine abroad (Paolo Petroni)
ACADEMIC ADVISORY COUNCIL
An important and encouraging year (Silvia De Lorenzo)
CULTURE AND RESEARCH
Tiptoeing around the cuisine of reuse (and of waste) (Roberto Dottarelli)
Award ceremony in the Gherardesca garden
Reflections on gender-based food preferences (Anna Maria Bianchi, Brunello Romanelli)

June 2016

FOCUS
The new places of food and the crisis of the traditional restaurant business (Paolo Petroni)
CULTURE AND RESEARCH
How to drink wisely (Roberto Robazza)
The history and legends surrounding honey (Publio Viola)
The italian table as seen through the eyes of Lady Blessington (Lucio Fino)

May 2016

FOCUS
Carbonara: the imposter is served! (Paolo Petroni)
CULTURE AND RESEARCH
Dining with Voltaire (Giuseppe Benelli)
If fish could talk… (Alfredo Pelle)
An indispensible and precious resource (Nicola Barbera)
Call them emotions, if you like (Roberto Dottarelli)

April 2016

FOCUS
Big imports and big hypocrisies (Paolo Petroni)
CULTURE AND RESEARCH
The Mediterranean Diet: a nutritional model or a lifestyle? (Pasquale Giuditta)
A re-evaluation of butter (Renzo Pellati)
Abruzzese cuisine as seen on tv (Pino Jubatti)
European legislation on wine quality (Mauro Gaudino)

March 2016

FOCUS
The ups and downs of the great actors of cuisine.
The role of a true Academician (Paolo Petroni)
CULTURE AND RESEARCH
Spotlight on legumes (Massimo Vincenzini)
Bread soup from Pavia: a dish in exile (Giuseppe Rossetti)
Four awards for four Italians (Silvia De Lorenzo)
The golden eggs (Adriana Liguori Proto)
Revisiting Artusi (Lucio Piombi)

February 2016

FOCUS
The great chefs no longer live in the kitchen (Paolo Petroni)
CULTURE AND RESEARCH
Pre-plated meals (Simonetta Agnello Hornby)
Frankenstein salmon (Marino de Medici)
Food and music: a perfect union (Rosalia Sorce)
Oranges in history and in health (Publio Viola)
Caruso’s sauce (Claudio Novelli)