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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)

May 2013

DEAR ACADEMICIANS…
Italian Restaurants Abroad in a Time of Globalizazion (Giovanni Ballarini)
FOCUS
The Perennial Topicality of the Italian Academy of Cuisine (Paolo Petroni)
CULTURE AND RESEARCH
Piadinas and Piadinerias (Gianbruno Pollini)
The Birth of Middle Class Cuisine (Nicola Rivani Farolfi)
Restaurant Acoustics (Maurizio Campiverdi)
FRANCO MARENGHI STUDY CENTER 
Is Family Cuisine Still Alive and Well? (Silvia De Lorenzo)

April 2013

DEAR ACADEMICIANS… 
Fear of Food (Giovanni Ballarini)
FOCUS
When our Ragù Stumbles Over a Horse (Paolo Petroni)
CULTURE AND RESEARCH
The Refined Palate of Gabriel D’Annunzio (Luisa Benedetti)
The Garfagnana “Locals” (Albarosa Lucchesi Mocci)
Precious Balsamic Vinegar (Sandro Bellei)
Economical Soup (Gloria Peria

March 2013

DEAR ACADEMICIANS…
Perfectly Timed Cuisine (Giovanni Ballarini)
FOCUS
American Home Cooking: A World Apart (Paolo Petroni)
CULTURE AND RESEARCH
Zabaglione (Maria Attilia Fabbri Dall’Oglio)
Passage to the East (Roberto Dottarelli)
The Joy of Soup (Marco Tamburini)

February 2013

DEAR ACADEMICIANS…
Which Art of Gastronomy? (Giovanni Ballarini)
FOCUS
In Times of Economic Crisis: The Art of Shopping and Recyling Food (Paolo Petroni)
CULTURE AND RESEARCH
Eating as Nature Intended (Alfredo Pelle)
Macarons (Giancarlo Burri)
Packaging: Yellow and Blue Paper (Elisabetta Cocito)
The Timbale: its History and Peculiarities (Francesca Ferreri dell’Anguilla)

January 2013

DEAR ACADEMICIANS…
Good Cuisine (Giovanni Ballarini)
FOCUS
Meats “To be Forgotten” (Paolo Petroni)
CULTURE AND RESEARCH
Two Academies, One Agreement (Silvia De Lorenzo)
Sponge Cake (Paolo Lingua)
The First Academician (Edoardo Mori)
A Gastronomic Blasphemy (Eugenio Menozzi)