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An active Institute. The fundamental objectives around which the activities of the Accademia revolve - safeguarding the culture and civilisation of the table in our country, promoting and favouring their diffusion in Italy and abroad, underlining the force of tradition, understood as a dynamic element - are objectives which are constantly in motion. It is impossible to block them in time or space. Because the natural and cultural environment changes, customs evolve, new generations follow each other and because cuisine is always experimenting and borders are always expanding. Thus, another of the Accademia's tasks is to coordinate the evolution of tradition; a task which requires constant activity, a continuous broadening of the areas of action, an incessant search for reasoned and conscious consent, a capillary diffusion on national territory as well as all over the world. Until today, the Accademia's intense and qualified engagement has engendered an ever growing sensibility among bodies of information and public opinion towards the themes connected with safeguarding the values of the civilisation of the Italian table, and of that patrimony of history, culture and custom, which has been taking shape with time in every part of Italy, due also to a specific philosophy of taste. To the Accademia, exploring and underlining the continuous opportunities offered by an assiduous attention towards gastronomical culture - the latter being almost food for the body as well as for the mind - means being constantly present at the organisation of cultural and convivial events, which can serve as stimulus to scholars, academics, authorities and restaurateurs in their mission to continuously diffuse, deepen, study, elaborate and improve the quality of knowledge, tradition, innovation and gastronomical education among the present and coming generations.

Article 2 of the Statute

The Accademia's activities develop on several fronts. Article 2 of the Statute specifies their main directions, which have inspired the numerous initiatives undertaken, coordinated, solicited and promoted by the Accademia, not only within the Accademia itself, but also over a range of 360°. In fact, for the achievement of its objectives, the Accademia: a) studies the problems of gastronomy and of the Italian table, formulates proposals, gives opinions upon request of public offices, associations and public as well as private institutions, and works towards the promotion of initiatives which help to favour an increased awareness of the traditional values of Italian cuisine; b) promotes and favours all those initiatives which, aiming at historical research and its divulgation, can contribute to a valorisation of the national cuisine in Italy and abroad, also as an expression of custom, civilisation, culture and science; c) promotes and favours awareness among public opinion of those exercises which earnestly warrant the respect and observance of the traditional and characteristic national, regional and local cuisine; d) establishes and confers acknowledgements upon those who work towards the achievement of the Accademia's institutional objectives.