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Coldiretti against the New York Times’ ‘tomato carbonara’

1 March 2021
An online uproar has erupted over chef Kay Chun’s ‘smoked tomato carbonara’, published in the New York Times.

Italian cuisine as a UNESCO candidate

23 February 2021
The first meeting of the research committee for Italian cuisine’s UNESCO candidature has been held via Zoom.

Meeting of the AIG Board of Directors

18 February 2021
On the 18th of February, the Board of Directors of the Académie Internationale de la Gastronomie (AIG) held its first post-COV

New Legation opens in Japan

17 February 2021
The new Legation covers the Kansai area, particularly the city of Osaka, which has the largest Italian community in Japan after Tokyo and boasts notewort

New York meets Viareggio

16 February 2021
For the second Quarantine Cuisine event, the New York Delegation, led by Roberta Marini de Plano,

CNN: discovering Italy’s regions with Stanley Tucci

12 February 2021
On the 14th of February, CNN will launch the documentary series Searching for Italy with a special corres

Coldiretti data analysis: agrifood is the only growing export sector

10 February 2021
Despite the hardships of the pandemic, agrifood exports have increased by 1.4%, while overall exports have plunged by 10.8%.

President Petroni and three Academicians in the Scientific Committee

29 January 2021
The official establishment of the eleven-member Scientific and Technical Committee is the first concrete step towards

A passion for Italian cuisine at the White House

26 January 2021
 We’ve often seen him with an ice cream cone in his hand, but it seems that Joe Biden’s favourite food is pasta in sauce.

Foundation of the Strasburg and Metz Legation

25 January 2021
The Academy has enhanced its international presence by founding the Strasburg and Metz Legation, encompassing