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Cover Magazine

October 2015

FOCUS
The case of palm oil (Paolo Petroni)
CULTURE AND RESEARCH
A Food Act for Italian Cuisine (Gigi Padovani)
The pizzutello grape of Tivoli (Mauro Gaudino)
Silence, the nose is speaking! (Pier Giovanni Bracchi)
Ragù: neapolitan meat sauce (Lucio Fino)

September 2015

FOCUS
The diminishing bell curve of theatrical cuisine (Paolo Petroni)
CULTURE AND RESEARCH
Gastronomy on the Web (Nazzareno Acquistucci)
Mushroom blends (Giancarlo Burri)
Waste not want not (Gian Paolo Pinton)
“FRANCO MARENGHI” STUDY CENTER
Everything new and different (Silvia De Lorenzo)
MILAN EXPO 2015
A cultural meeting with President Petroni at #CasaCorriere (Gianni Fossati)

July 2015

FOCUS
The Academy is of the Academicians: working together for renewed constancy (Paolo Petroni)
CULTURE AND RESEARCH
A culinary revolution (Claudio Novelli)
The incredible coffee bean (Ruggero Larco)
If it’s not true it’s well founded (Gianni Di Giacomo)
Culinary systems and traditional local cuisine (Giovanni Ballarini)

June 2015

THE ASSEMBLY OF DELEGATES
Paolo Petroni President (Silvia De Lorenzo)
THE ACADEMY ADVISORY COUNCIL IN FLORENCE
Giovanni Ballarini Honorary President
CULTURE AND RESEARCH
The inventor of cuisine on television (Lejla Mancusi Sorrentino)
From the written recipe to televised cuisine (Giovanni Ballarini)
The colors of fish (Alfredo Pelle)
An uniquely italian invention: the veal paillard (Claudio Novelli)

May 2015

DEAR ACADEMICIANS...
Liquid cuisine in a fluid society (Giovanni Ballarini)
FOCUS
The world standings of the best restaurants punish Italy (Paolo Petroni)
CULTURE AND RESEARCH
The bride’s mostacciolo fruitcake (Adriana Liguori Proto)
The disciples of Pythagoras (Lejla Mancusi Sorrentino)
The culinary legacy of Leonardo: between legend and history (Claudio Di Veroli)
A return to the nutritional fads of the Seventies (Claudio Novelli)
An excellent combination for appetizers (Mario Baraldi)

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)