Magazine

Cover	Magazine
	June 2014 DEAR ACADEMICIANS... Italian illiteracy at the table (Giovanni Ballarini) FOCUS The protection of good health is entrusted to an excessive number of agencies with no coordination (Paolo Petroni) SPECIAL ASSEMBLY A meeting that surpassed the imagination (Silvia De Lorenzo) CULTURE AND RESEARCH Princes in armor (Alfredo Pelle) St. John’s snails (Roberto Dottarelli) The “moretto” from Brisighella (Danilo Tozzi)
	May 2014 DEAR ACADEMICIANS... The Death (once again) of Cuisine (Giovanni Ballarini) FOCUS The restaurant’s classic menu is in a crisis (Paolo Petroni) CULTURE AND RESEARCH Getting in touch with our roots What’s in a name? The contemporaneity of tradition (Fiammetta Fadda) Meditations on a piedmontese dish (Paoletta Picco) Maccheroni molinara style (Giuseppe Fioritoni) Red, white and black (Renzo Pellati)
	April 2014 DEAR ACADEMICIANS... The Academy and the new gastronomic discourse (Giovanni Ballarini) FOCUS The foundation date of a restaurant: a lost distinction (Paolo Petroni) THE ACADEMY AND EUROPE Important recognition for gastronomy (Giovanni Ballarini) CULTURE AND RESEARCH Casatiello and pastiera (Claudio Novelli) Give us our daily bread (Nazzareno Acquistucci) Lasagna through the centuries (Ruggero Larco) Eating insects (Luca Piombi)
	March 2014 DEAR ACADEMICIANS... The barbaric cuisine of functional illiterates (Giovanni Ballarini) FOCUS Help! god knows what we should call parmesan! (Paolo Petroni) CULTURE AND RESEARCH The birth of the menu (Renzo Pellati) An engineer in the kitchen (Danila Carlucci) The true origins of tiramesù (Nazzareno Acquistucci) The new still life (Elisabetta Cocito) Not just a cameo appearance (Barbara D’Egidio)
	February 2014 DEAR ACADEMICIANS... Rational and irrational cuisine (Giovanni Ballarini) FOCUS Restaurant Discounts: an Opportunity or a Gimmick? (Paolo Petroni) CULTURE AND RESEARCH Carnival sweets by any other name (Sandro Bellei) Verdi’s risotto (Angelo Tamburini) Manipulating taste (Gianni Di Giacomo) Drinking wine vs. eating wine (Antonio Gaddoni)
	January 2014 DEAR ACADEMICIANS... Street cuisine unveiled of its mystery (Giovanni Ballarini) FOCUS The Year of Rice: an opportunity that cannot be lost (Paolo Petroni) CULTURE AND RESEARCH All about bread (Alfredo Pelle) Cooking times… without a clock (Ruggero Larco) History and usage of vinegar (Amedeo Santarelli) ACADEMY COUNCIL A day to study Orio Vergani (Aldo E. Tammaro )
	December 2013 DEAR ACADEMICIANS... Tradition and the Young (Giovanni Ballarini) FOCUS What a good Academician should never forget (Paolo Petroni) ACADEMY COUNCIL The culinary tower of Babel (Silvia De Lorenzo) CULTURE AND RESEARCH The Christmas sweets of Naples (Elisa Gloria Contaldi Iodice) Truffles: the scent of the earth (Alfredo Pelle) “FRANCO MARENGHI” STUDY CENTER The theme of the year: rice (SDL)
	November 2013 DEAR ACADEMICIANS... Hurrah for real time cuisine (Giovanni Ballarini) FOCUS The new guides are out; the dream has disappeared (Paolo Petroni) CULTURE AND RESEARCH Looking at cuisine with two eyes: a new perspective (Giovanni Ballarini) The sommelier and contemporary cuisine (Andrea Grignaffini) Etna: world heritage site (Francesco Cancelliere) Sweet treats from an italian in london (Silvia Mazzola) Gourmet mineral water (Gian Paolo Pinton)
	October 2013 DEAR ACADEMICIANS... Cuisine and the foodblogger network (Giovanni Ballarini) FOCUS Talking Heads on TV vs. Reality in the Kitchen (Paolo Petroni) CULTURE AND RESEARCH History through menus (Renzo Pellati ) Image and the imaginary (Elisabetta Cocito) Laying the table (Alessandro Fenu) The state of the restaurant business (Alfredo Pelle) The origin of a phenomenon (Teresa Perissinotto Vendramel and Roberto Robazza)
	September 2013 DEAR ACADEMICIANS... The ethics o f gastronomic criticism (Giovanni Ballarini) FOCUS An Academy that is true to its mission (Paolo Petroni) CULTURE AND RESEARCH From a poet to the fraing pan (Adriana Liguori Proto) The fifth quarter abroad (Ferdinand Tessadri) Philosophy and literature (Orio Vergani) The “enemies” of good cuisine (Sandro Bellei)
	July 2013 DEAR ACADEMICIANS… Tradition and Handing Down Culture (Giovanni Ballarini) FOCUS Throwing Food in the Garbage can: Truth and Hypocrisy (Paolo Petroni) CULTURE AND RESEARCH Casatella Cheese from Treviso (Nazzareno Acquistucci) That Root with the Pungent Aroma (Giuliano Reija) The Enchantment of Woodsmoke (Roberto Dottarelli) The Cuisine of the Popes (Barbara D’Egidio)
	June 2013 DEAR ACADEMICIANS… Tradition and Handing Down Culture (Giovanni Ballarini) FOCUS Throwing Food in the Garbage can: Truth and Hypocrisy (Paolo Petroni) ASSEMBLY OF DELEGATES Ballarini Reelected President (Francesco Ricciardi INTERNATIONAL CONVENTION Identity, Disenchantment and Love (Silvia De Lorenzo) CULTURE AND RESEARCH Cuisine as Obedience? (Alfredo Pelle) The Best Way to Fry (Nazzareno Acquistucci) The Disappearance of Asian Restaurant Guides? (Maurizio Campiverdi)

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