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Cover Magazine

April 2015

DEAR ACADEMICIANS...
The commonplace nature of the cuisine of non-places (Giovanni Ballarini)
FOCUS
Great cuisine today is far from local (Paolo Petroni)
CULTURE AND RESEARCH
Anchovy “colatura” from Cetara (Giuseppe Anastasio)
Casatiello: Neapolitan Easter bread (Lejla Mancusi Sorrentino)
The language of food (Claudio Tarchi)
To feed the Planet (Vittorio Marzi)

March 2015

DEAR ACADEMICIANS...
There is no gastronomy without analysis (Giovanni Ballarini)
FOCUS
Luigi Veronelli, the man who created oeno-gastronomic criticism (Paolo Petroni)
CULTURE AND RESEARCH
Easter and the reawakening of nature (Arnaldo Grandi)
The Academician: glutton or gourmet? (Aldo E. Tammaro)
Culinary time (Giuliano Relja)
Smile and say vinegar (Nicola Barbera)

February 2015

DEAR ACADEMICIANS...
1815-2015: the bicentennial of modern bourgeois cuisine (Giovanni Ballarini)
FOCUS
The Mediterranean Diet is 40 years old (Paolo Petroni)
CULTURE AND RESEARCH
The fritto misto (Ruggero Larco)
Aromatic mortadella (Piergiulio Giordani)
Proxemics: non-verbal communication at restaurants (Angelo Tamburini)

January 2015

DEAR ACADEMICIANS...
Writing in the Magazine is the duty of an Academician (Giovanni Ballarini)
FOCUS
Tradition and innovation: a false problem (Paolo Petroni)
CULTURE AND RESEARCH
And now even fruit (Elisabetta Cocito)
“Donkey-nose” eel (Gianni Fusaroli)
The beauty of the piada from Romagna (Antonio Gaddoni)

December 2014

DEAR ACADEMICIANS...
Artisanal cuisine at 1111 degrees Fahrenheit (Giovanni Ballarini)
FOCUS
The exagerated - and sometimes hilarious - language of restaurant guides (Paolo Petroni)
CULTURE AND RESEARCH
A christmas treat from Caltagirone (Maurizio Pedi)
An excellent food that’s not just for the new year (Ruggero Larco)
The king of cheeses (Eugenio Menozzi)
“FRANCO MARENGHI” STUDY CENTER
A strong culture to face the future (Silvia De Lorenzo)

November 2014

DEAR ACADEMICIANS...
Building an Academy for the Future (Giovanni Ballarini)
FOCUS
Transparency is optional in restaurant menus (Paolo Petroni)
ACADEMY COUNCIL
The Academic Council’s meeting in Naples (Silvia De Lorenzo)
CULTURE AND RESEARCH
The food of the dead (Gianni Di Giacomo)
The precious perfume from the woods (Nicola Barbera)
Neapolitan pasta with potatoes (Claudio Novelli)
Music and cuisine (Savino Sardella)

October 2014

DEAR ACADEMICIANS...
The beautiful cuisine of consumerized seduction (Giovanni Ballarini)
FOCUS
The Hotel Restaurant’s Search for a New Identity (Paolo Petroni)
CULTURE AND RESEARCH
A vermouth, please! (Elisabetta Cocito)
Vegetarian and vegan cuisine (Alfredo Pelle)
Finocchiona sausage (Ruggero Larco)
The fragrance of potato croquettes (Claudio Novelli)
White wine or red? (Sandro Bellei)

September 2014

DEAR ACADEMICIANS...
Collecting, creating and using recipes (Giovanni Ballarini)
FOCUS
The Academy’s Year of Rice closes with serious production problems (Paolo Petroni)
CULTURE AND RESEARCH
Getting to know our roots
An aroma sought for centuries (Renzo Pellati)
Caviar from Crucoli (Adriana Liguori Proto)
Cum grano salis (With a grain of salt) (Gianandrea Paladini)
The well dressed tagliatella (Tito Trombacco)

July 2014

DEAR ACADEMICIANS...
Regional cuisine and genetic diversity (Giovanni Ballarini)
FOCUS
The Margherita Pizza: a Bitter Birthday! (Paolo Petroni)
CULTURE AND RESEARCH
Learning about our roots
“Storione” (sturgeon): fish or dessert? (Luigi Marini)
What are “moeche”? (Pietro Fracanzani)
Cooked prosciutto from Trieste (Giuliano Relja)
Eggs: between myth and reality (Publio Viola)
Granita, sorbet and gelato (Nicola Barbera)

June 2014

DEAR ACADEMICIANS...
Italian illiteracy at the table (Giovanni Ballarini)
FOCUS
The protection of good health is entrusted to an excessive number of agencies with no coordination (Paolo Petroni)
SPECIAL ASSEMBLY
A meeting that surpassed the imagination (Silvia De Lorenzo)
CULTURE AND RESEARCH
Princes in armor (Alfredo Pelle)
St. John’s snails (Roberto Dottarelli)
The “moretto” from Brisighella (Danilo Tozzi)

May 2014

DEAR ACADEMICIANS...
The Death (once again) of Cuisine (Giovanni Ballarini)
FOCUS
The restaurant’s classic menu is in a crisis (Paolo Petroni)
CULTURE AND RESEARCH
Getting in touch with our roots
What’s in a name? The contemporaneity of tradition (Fiammetta Fadda)
Meditations on a piedmontese dish (Paoletta Picco)
Maccheroni molinara style (Giuseppe Fioritoni)
Red, white and black (Renzo Pellati)

April 2014

DEAR ACADEMICIANS...
The Academy and the new gastronomic discourse (Giovanni Ballarini)
FOCUS
The foundation date of a restaurant: a lost distinction (Paolo Petroni)
THE ACADEMY AND EUROPE
Important recognition for gastronomy (Giovanni Ballarini)
CULTURE AND RESEARCH
Casatiello and pastiera (Claudio Novelli)
Give us our daily bread (Nazzareno Acquistucci)
Lasagna through the centuries (Ruggero Larco)
Eating insects (Luca Piombi)