Magazine

Cover	Magazine
	May 2025 FOCUS OF THE PRESIDENT Disappointments and precarity weigh down culinary arts students (Paolo Petroni) CUISINE • PRODUCTS • FOOD TECHNOLOGY May brings roses on a dish (Giancarlo Burri) White and fragrant hawthorn (Morello Pecchioli) RESTAURANTS AND COOKS Restaurants and Artificial Intelligence (Attilio Borda Bossana)
	April 2025 FOCUS OF THE PRESIDENT Tariffs are driving the world mad (Paolo Petroni) TRADITIONS • HISTORY Easter eggs: a tradition spanning millennia (Laura Spini) Easter gatherings bridging myth and ritual (Sergio d’Ippolito) CUISINE • PRODUCTS • FOOD TECHNOLOGY The roast: ancestral symbol of conviviality (Maurizia Debiaggi)
	March 2025 FOCUS OF THE PRESIDENT Accomplished cooks ‘reinventing’ trattorie and osterie (Paolo Petroni) TERRITORIES • TOURISM • FOLKLORE The curious case of “spaghetti alla bolognese” (P. Giulio Giordani Pavanelli) CUISINE • PRODUCTS • FOOD TECHNOLOGY Bata làvar: the agnolotti which tell the story of Canneto Pavese (Maurizia Debiaggi) Topinambur: a topsy-turvy root (Morello Pecchioli)
	February 2025 FOCUS OF THE PRESIDENT We must raise the alarm over food waste, but consumers are not the main culprits (Paolo Petroni) TERRITORIES • TOURISM • FOLKLORE A Carnival of sweetness (Gabriella Pravato) CUISINE • PRODUCTS • FOOD TECHNOLOGY Candlemas and crêpes (Giancarlo Burri) RESTAURANTS AND COOKS Rethinking restaurant categories (Giorgio Maria Rosica)
	January 2025 FOCUS OF THE PRESIDENT Booking a restaurant is tricky in Italy, but in New York it’s an expensive nightmare (Paolo Petroni) CURRENT EVENTS • LIFESTYLE • SOCIETY Jubilee 2025 and the ‘value of food’ (Attilio Borda Bossana) TRADITIONS • HISTORY The ‘Mediterranean Way’ turns 50 (Aldo E. Tàmmaro) CUISINE • PRODUCTS • FOOD TECHNOLOGY Cappuccino, the most popular variation on espresso (Roberto Mirandola)
	December 2024 FOCUS OF THE PRESIDENT Dining in a good restaurant has become an odyssey (Paolo Petroni) TRADITIONS • HISTORY Christmas Eve with Eduardo De Filippo (Giuseppe Benelli) TERRITORIES • TOURISM • FOLKLORE A sweet (for) Christmas (Gabriella Pravato) CUISINE • PRODUCTS • FOOD TECHNOLOGY The date: a sweet little talisman (Giancarlo Burri)
	November 2024 FOCUS OF THE PRESIDENT The Great Refusal (Paolo Petroni) TERRITORIES • TOURISM • FOLKLORE Food and climate change (Maria Luisa Abate) The Doges’ biscuits (Roberto Mirandola) RESTAURANTS AND COOKS Italian cuisine abroad: authentic or counterfeit? (Angelo Sinisi) THE ACADEMY'S PRIZES A bounty of awards (Silvia De Lorenzo)
	October 2024 FOCUS OF THE PRESIDENT Gianfranco Vissani leaps to the defence of traditional Italian cuisine (Paolo Petroni) TERRITORIES • TOURISM • FOLKLORE Italian cuisine in Singapore (Giorgio Maria Rosica, Maurizia Debiaggi) CUISINE • PRODUCTS • FOOD TECHNOLOGY Are jujubes making a comeback? (Morello Pecchioli) HEALTH • SAFETY • LAW Plastic bottle caps: proliferating pollution (Gabriele Gasparro)
	September 2024 FOCUS OF THE PRESIDENT Summer news: restaurants under fire (Paolo Petroni) CURRENT EVENTS • LIFESTYLE • SOCIETY Twilight of the Mediterranean Diet (Giovanni Ballarini) TRADITIONS • HISTORY The variegated world of tea (Anna Livia Marcomeni) TERRITORIES • TOURISM • FOLKLORE A sweet treasure from the lagoon: barena honey (Marcello Marzani)
	July 2024 FOCUS OF THE PRESIDENT Change looms for high-end restaurants too (Paolo Petroni) CURRENT EVENTS • LIFESTYLE • SOCIETY Culinary art: a voyage from the past to the present (Angelo Sinisi) TERRITORIES • TOURISM • FOLKLORE A fruity Mexican ambassador (Giuseppe Vinelli) CUISINE • PRODUCTS • FOOD TECHNOLOGY Legume pasta: unknown, or nearly so! (Maurizia Debiaggi)
	June 2024 FOCUS OF THE PRESIDENT Defending and improvingour cuisine (Paolo Petroni) CURRENT EVENTS • LIFESTYLE • SOCIETY Storming the buffet (Attilio Borda Bossana) TRADITIONS • HISTORY Puccini: musician and gourmet (Maurizio Fazzari, Etta Carnelli De Benedetti) TERRITORIES • TOURISM • FOLKLORE Vines of the Cinque Terre (Alberto Scaramuccia)
	May 2024 FOCUS OF THE PRESIDENT The new phenomenon of the ‘false trattoria’ (Paolo Petroni) CURRENT EVENTS • LIFESTYLE • SOCIETY White or green, pink or purple: a rainbow of asparagus (Morello Pecchioli) Wine, cheese - and earth! (Giancarlo Burri) HEALTH • SAFETY • LAW Spirulina: a new food frontier (Flavio Dusio)

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