Magazine

FOCUS OF THE PRESIDENT
Summer arrives with numerous adversities but also brings an immense lust for life (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
Food and upcycling (Maurizia Debiaggi)

TERRITORIES • TOURISM • FOLKLORE
Cannoli: a Sicilian delicacy (Rosalia Sorce)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Great Italian summer dishes (Morello Pecchioli)
Fonio and teff: emerging cereals (Flavio Dusio)

FOCUS OF THE PRESIDENT
New challenges and new opportunities await us (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
War comes to dinner (Gigi Padovani)

TRADITIONS • HISTORY
In praise of wine (Rossana Ragionieri)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Extra-virgin olive oil: a good fat (Matteo Pillitteri)

FOCUS OF THE PRESIDENT
Alas, the light at the end of the tunnel is the flashing of war machines (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
Climate and food (Marco Leporati)

TERRITORIES • TOURISM • FOLKLORE
Voghera relish (Maurizia Debiaggi)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
The skate also deserves a place at the table! (Giancarlo Burri)
Planetary mixers: muscles of steel in the kitchen (Roberto Zottar)

FOCUS OF THE PRESIDENT
What is a dish worth? (Paolo Petroni)

CURRENT EVENTS • LIFESTYLE • SOCIETY
Oceans of Love (Vincenzo Lionetti)

TRADITIONS • HISTORY
Mulled wine: the ‘surprising aromatic’ (Morello Pecchioli)

TERRITORIES • TOURISM • FOLKLORE
Pantelleria: its terraces, its gardens, its wines (Federica Rossi)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
What is a blast chiller and how does it work? (Roberto Zottar)

FOCUS OF THE PRESIDENT
A new prize in honour of Gianni Fossati (Paolo Petroni)

CUISINE • PRODUCTS • FOOD TECHNOLOGY
Pumpkin: delicious and bountifulin the kitchen (Morello Pecchioli)
Induction Stovetops (Roberto Zottar)
Persimmon: the fruit of the gods (Giancarlo Burri)

RESTAURANTS AND COOKS
Cooking is tiring (Gigi Padovani)