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November 2023

FOCUS OF THE PRESIDENT
Twilight of the Guides (Paolo Petroni)

TRADITIONS • HISTORY
Torrone: a contested sweetmeat (Elisabetta Cocito)

TERRITORIES • TOURISM • FOLKLORE
Homage to the ‘Queen of Apples’ (Alessandro Abbondanti)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Ris giald (Morello Pecchioli)

October 2023

FOCUS OF THE PRESIDENT
The new Good Traditional Table Guid is ready (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
What future for taste and tradition? (Mauro Catellani)

TERRITORIES • TOURISM • FOLKLORE
Turin breadsticks (Elisabetta Cocito)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
The delicious history of the universal seasoning (Filippo Scevola)

September 2023

FOCUS OF THE PRESIDENT
Summer hits (Paolo Petroni)

TRADITIONS • HISTORY
Italian-inspired cuisine and products in Brazil (Gerardo Landulfo)

TERRITORIES • TOURISM • FOLKLORE
Confirmation doughnuts (Maurizia Debiaggi)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Salumaria: charcuterie of the sea (Claudio Nacca)

July 2023

FOCUS OF THE PRESIDENT
The Academy’s birthday gifts (Paolo Petroni)

TRADITIONS • HISTORY
The Founding Father (Giancarlo Saran)
Buon Ricordo: good memorieson a plate (Attilio Borda Bossana)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Misleading food names (Morello Pecchioli)
Ultrasounds in the kitchen (Roberto Zottar)

June 2023

FOCUS OF THE PRESIDENT
The Academy marks its seventieth birthday with a new Manifesto (Paolo Petroni)

TRADITIONS • HISTORY
The lagoon’s culinary palette (Rosa Maria Rossomando Lo Torto)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
The delicious sgabeo of Lunigiana (Alberto Scaramuccia)

TERRITORIES • TOURISM • FOLKLORE
Alien blue crabs (Giancarlo Burri)

HEALTH • SAFETY • LAW
Grub up! (Daniele Bianchi)

May 2023

FOCUS OF THE PRESIDENT
Success breeds envy (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
Food in the time of Artificial Intelligence (Maurizia Debiaggi)
From soirées to smartphone (Giovanni Picuti)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Ginger: a spice of many virtues (Giancarlo Burri)

April 2023

FOCUS OF THE PRESIDENT
The new recipe for ragù alla bolognese has been registered with the Chamber of Commerce (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
Cricket flour: fad or necessity? (Maurizia Debiaggi)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Savoury sorcery (Elisabetta Cocito)
The surprising lives of eels (Tullio Sammito)

March 2023

FOCUS OF THE PRESIDENT
The History of Italian Cuisine in Comics translated into 8 languages (Paolo Petroni)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Frying with hot air (Roberto Zottar)
The metaverse in the kitchen (Elisabetta Cocito)
Umami: the fifth flavour (Enrico Maggi)

February 2023

FOCUS OF THE PRESIDENT
The Academy on its seventieth birthday (Paolo Petroni)

TRADITIONS • HISTORY
The sweetest saint of all (Morello Pecchioli)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Pistachio: delicious green gold (Giancarlo Burri)
How to age fish (Giovanni Ballarini)

January 2023

FOCUS OF THE PRESIDENT
Tears of the stars (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
A thoughtful defence of Italian food and wine traditions (Vittorio Marzi)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Bread and butter 4.0 (Elisabetta Cocito)

HEALTH • SAFETY • LAW
Traffic-light labels: a complex issue (Maurizio Di Ubaldo)

December 2022

FOCUS OF THE PRESIDENT
Cautious, not anxious, consumption (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
The octopus: its intelligence and its carpaccio (Giovanni Ballarini)

TERRITORIES • TOURISM • FOLKLORE
Veronese pandoro: the shape of Christmas (Morello Pecchioli)
Italian oyster farming (Mario Emilio Bruzzone)

November 2022

FOCUS OF THE PRESIDENT
The mysterious allure of ‘food sovereignty’ (Paolo Petroni)

TRADITIONS • HISTORY
Dino Villani: an eclectic genius (Giancarlo Saran)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Hidden in cheese and crossing the seas (Giancarlo Burri)

RESTAURANTS AND COOKS
Toque blanche: the chef’s hat (Attilio Borda Bossana)