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Cover Magazine

June 2017

FOCUS
Arrigo Cipriani: a sensationally ‘contrarian’ interview (Paolo Petroni)
ACADEMIC ADVISORY COUNCIL
A decidedly encouraging final balance (SDL)
“FRANCO MARENGHI” STUDY CENTRE
Let’s talk food (Silvia De Lorenzo)
CULTURE & RESEARCH
The pleasure of being at table (Nicola Barbera)
Orthorexia: a new type of eating disorder (Gianni Di Giacomo)

May 2017

FOCUS
A Delegates’ forum dedicated to all Academicians (Paolo Petroni)
DELEGATES’ FORUM
An event with highly timely themes (Silvia De Lorenzo)
CULTURE & RESEARCH
When tradition safeguards future health (Gerlando Davide Schembri)
On the labelling of extra-virgin olive oil (Mauro Gaudino)

April 2017

FOCUS
The cook in the kitchen (Paolo Petroni)
CULTURA & RICERCA
Easter cuisine in the monastery (Adriana Liguori Proto)
Computers in place of humans? (Andrea Cesari de Maria)
Variations on sweet and sour (Giancarlo Burri)
Sturgeon and caviare in Lombardy (Lorenzo Cassitto)

March 2017

FOCUS
Delivery of the 102,000 Euros gathered by Academicians and of the Orio Vergani Prize for 2016 (Paolo Petroni)
ACADÉMIE INTERNATIONALE DE LA GASTRONOMIE
Jean Vitaux is the new President; Paolo Petroni is confirmed as Vice-President
CULTURE AND RESEARCH
The merenda ritual (Elisabetta Cocito)
Oil past and present (Enrico Baldi)
Fresh or frozen fish? (Mauro Gaudino)

February 2017

FOCUS
An Academy with a big heart (Paolo Petroni)
CULTURE AND RESEARCH
Marinades (Gianni Di Giacomo)
Nutrition and DNA (Giuseppe Fioritoni)
Two prestigious products (Marco Manzini)

January 2017

FOCUS
Will we all become vegetarians or even vegans? (Paolo Petroni)
CULTURE AND RESEARCH
The Academy’s Cultural Engine (Silvia De Lorenzo)
Cinderella’s carriage (Alfredo Pelle)
Victor Hugo’s tree (Elisabetta Cocito)
Conservatism today (Elio Palombi)

December 2016

FOCUS
A wonderful year (Paolo Petroni)
ACADEMIC COUNCIL
The good, the fair and the beautiful (Silvia De Lorenzo)
CULTURE AND RESEARCH
A press conference for a prestigious publication (Gianni Fossati)
Christmas dinner in Sicily (Claudio Barba)
Nougat (Antonella Marani)

November 2016

FOCUS
The Academy at the bookshop (Paolo Petroni)
“FRANCO MARENGHI” STUDY CENTRE
Looking ahead, starting now (Silvia De Lorenzo)
CULTURE AND RESEARCH
The Mozart of mushrooms (Donatella Clinanti)
Fruits of the peace tree (Nicola Barbera)
Quinoa: myth and reality of a superfood (Giancarlo Burri)
What is the origin of French cuisine? (Roberto Valducci)

October 2016

FOCUS
Amatriciana: the symbolic dish which has nurtured solidarity (Paolo Petroni)
CULTURE AND RESEARCH
Gricia and amatriciana: golden rules of preparation (Francesco Maria Palomba)
Olindo Guerrini and his delicious treatise (Pino Jubatti)
Orio Vergani’s secrets (Carla Bertinelli Spotti)
Spaghetti alla bolognese on trial (Piergiulio Giordani Pavanelli)
On the

September 2016

FOCUS
Television, cinema and the “terrible” guides which disseminate joy and pain (Paolo Petroni)
CULTURE AND RESEARCH
Curcuma longa: the golden spice (Gianni Zocchi)
Courgettes: from appetiser to dessert (Giuseppe Anastasio)
D’Annunzio at the table (Maria Attilia Fabbri Dall’Oglio)
Vegetarians and vegans (Nicola Barbera)

July 2016

FOCUS
High-quality Italian cuisine abroad (Paolo Petroni)
ACADEMIC ADVISORY COUNCIL
An important and encouraging year (Silvia De Lorenzo)
CULTURE AND RESEARCH
Tiptoeing around the cuisine of reuse (and of waste) (Roberto Dottarelli)
Award ceremony in the Gherardesca garden
Reflections on gender-based food preferences (Anna Maria Bianchi, Brunello Romanelli)

June 2016

FOCUS
The new places of food and the crisis of the traditional restaurant business (Paolo Petroni)
CULTURE AND RESEARCH
How to drink wisely (Roberto Robazza)
The history and legends surrounding honey (Publio Viola)
The italian table as seen through the eyes of Lady Blessington (Lucio Fino)