Magazine

Cover	Magazine
	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)
	January 2016 FOCUS The duty of the Academician to safeguard quality food (Paolo Petroni) CULTURE AND RESEARCH Bread and water (Maria Giuseppina Muzzarelli) From the wine cellar to the table (Nicola Barbera) The rule of doing without (Elisabetta Cocito) Cuccagna: the mythical Land of Plenty (Helen Costantino Fioratti)
	December 2015 FOCUS A Great Year (Paolo Petroni) CULTURE AND RESEARCH Hands off the pleasures of the table (Franco Cardini) Language matures but it never dies (Franco Santellocco Gargano) “FRANCO MARENGHI” STUDY CENTER A meeting with cuisine in sight (Silvia De Lorenzo) On the
	November 2015 FOCUS Perfection in the kitchen: utopia or reality? (Paolo Petroni) ACADEMIC COUNCIL An increasingly dynamic Academy (Silvia De Lorenzo) CULTURE AND RESEARCH An open debate on food (Massimo Vincenzini) Saint Martin: celebrating wine, stirring life (Stelio Smotlak) It’s time for an aperitivo (Antonietta Stroili) Food and painting (Aldo Andreolo)
	October 2015 FOCUS The case of palm oil (Paolo Petroni) CULTURE AND RESEARCH A Food Act for Italian Cuisine (Gigi Padovani) The pizzutello grape of Tivoli (Mauro Gaudino) Silence, the nose is speaking! (Pier Giovanni Bracchi) Ragù: neapolitan meat sauce (Lucio Fino)
	September 2015 FOCUS The diminishing bell curve of theatrical cuisine (Paolo Petroni) CULTURE AND RESEARCH Gastronomy on the Web (Nazzareno Acquistucci) Mushroom blends (Giancarlo Burri) Waste not want not (Gian Paolo Pinton) “FRANCO MARENGHI” STUDY CENTER Everything new and different (Silvia De Lorenzo) MILAN EXPO 2015 A cultural meeting with President Petroni at #CasaCorriere (Gianni Fossati)
	July 2015 FOCUS The Academy is of the Academicians: working together for renewed constancy (Paolo Petroni) CULTURE AND RESEARCH A culinary revolution (Claudio Novelli) The incredible coffee bean (Ruggero Larco) If it’s not true it’s well founded (Gianni Di Giacomo) Culinary systems and traditional local cuisine (Giovanni Ballarini)
	June 2015 THE ASSEMBLY OF DELEGATES Paolo Petroni President (Silvia De Lorenzo) THE ACADEMY ADVISORY COUNCIL IN FLORENCE Giovanni Ballarini Honorary President CULTURE AND RESEARCH The inventor of cuisine on television (Lejla Mancusi Sorrentino) From the written recipe to televised cuisine (Giovanni Ballarini) The colors of fish (Alfredo Pelle) An uniquely italian invention: the veal paillard (Claudio Novelli)

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