Focus is the Editorial by President Paolo Petroni published in the magazine Civiltà della Tavola
Yet their principles and many valiant pupils remain.
The mark he left is still strong in today’s Academy.
Flawed perceptions and opportunities lying in wait.
New equipment and unusual ingredients often form the basis of success for many renowned chefs.
We must address the challenges facing cuisine today without indulging in excessive retrospective analysis.
Restaurants’ enormous repertoire frequently neglects traditional dishes.
Reflecting on the influence of Nouvelle Cuisine on Italian cooking - and on the dangers we face today.
“Chefs are ruining excellent Italian cuisine”. But is this true?