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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)

March 2014

DEAR ACADEMICIANS...
The barbaric cuisine of functional illiterates (Giovanni Ballarini)
FOCUS
Help! god knows what we should call parmesan! (Paolo Petroni)
CULTURE AND RESEARCH
The birth of the menu (Renzo Pellati)
An engineer in the kitchen (Danila Carlucci)
The true origins of tiramesù (Nazzareno Acquistucci)
The new still life (Elisabetta Cocito)
Not just a cameo appearance (Barbara D’Egidio)

February 2014

DEAR ACADEMICIANS...
Rational and irrational cuisine (Giovanni Ballarini)
FOCUS
Restaurant Discounts: an Opportunity or a Gimmick? (Paolo Petroni)
CULTURE AND RESEARCH
Carnival sweets by any other name (Sandro Bellei)
Verdi’s risotto (Angelo Tamburini)
Manipulating taste (Gianni Di Giacomo)
Drinking wine vs. eating wine (Antonio Gaddoni)

January 2014

DEAR ACADEMICIANS...
Street cuisine unveiled of its mystery (Giovanni Ballarini)
FOCUS
The Year of Rice: an opportunity that cannot be lost (Paolo Petroni)
CULTURE AND RESEARCH
All about bread (Alfredo Pelle)
Cooking times… without a clock (Ruggero Larco)
History and usage of vinegar (Amedeo Santarelli)
ACADEMY COUNCIL
A day to study Orio Vergani (Aldo E. Tammaro )

December 2013

DEAR ACADEMICIANS...
Tradition and the Young (Giovanni Ballarini)
FOCUS
What a good Academician should never forget (Paolo Petroni)
ACADEMY COUNCIL
The culinary tower of Babel (Silvia De Lorenzo)
CULTURE AND RESEARCH
The Christmas sweets of Naples (Elisa Gloria Contaldi Iodice)
Truffles: the scent of the earth (Alfredo Pelle)
“FRANCO MARENGHI” STUDY CENTER
The theme of the year: rice (SDL)