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June 2025

FOCUS OF THE PRESIDENT
When chefs turn their mastery from cuisine to social ethics (Paolo Petroni)

TRADITIONS • HISTORY 
Cooking for Popes (Giuseppe Delprete)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Poppies: the good, the fair and the fragile (Morello Pecchioli)

RESTAURANTS AND COOKS
The irony of seasoned bread (Luigi Zaccagnini, Angelo Sinisi)

 

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)