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September 2016

FOCUS
Television, cinema and the “terrible” guides which disseminate joy and pain (Paolo Petroni)
CULTURE AND RESEARCH
Curcuma longa: the golden spice (Gianni Zocchi)
Courgettes: from appetiser to dessert (Giuseppe Anastasio)
D’Annunzio at the table (Maria Attilia Fabbri Dall’Oglio)
Vegetarians and vegans (Nicola Barbera)

July 2016

FOCUS
High-quality Italian cuisine abroad (Paolo Petroni)
ACADEMIC ADVISORY COUNCIL
An important and encouraging year (Silvia De Lorenzo)
CULTURE AND RESEARCH
Tiptoeing around the cuisine of reuse (and of waste) (Roberto Dottarelli)
Award ceremony in the Gherardesca garden
Reflections on gender-based food preferences (Anna Maria Bianchi, Brunello Romanelli)

June 2016

FOCUS
The new places of food and the crisis of the traditional restaurant business (Paolo Petroni)
CULTURE AND RESEARCH
How to drink wisely (Roberto Robazza)
The history and legends surrounding honey (Publio Viola)
The italian table as seen through the eyes of Lady Blessington (Lucio Fino)

May 2016

FOCUS
Carbonara: the imposter is served! (Paolo Petroni)
CULTURE AND RESEARCH
Dining with Voltaire (Giuseppe Benelli)
If fish could talk… (Alfredo Pelle)
An indispensible and precious resource (Nicola Barbera)
Call them emotions, if you like (Roberto Dottarelli)

April 2016

FOCUS
Big imports and big hypocrisies (Paolo Petroni)
CULTURE AND RESEARCH
The Mediterranean Diet: a nutritional model or a lifestyle? (Pasquale Giuditta)
A re-evaluation of butter (Renzo Pellati)
Abruzzese cuisine as seen on tv (Pino Jubatti)
European legislation on wine quality (Mauro Gaudino)

March 2016

FOCUS
The ups and downs of the great actors of cuisine.
The role of a true Academician (Paolo Petroni)
CULTURE AND RESEARCH
Spotlight on legumes (Massimo Vincenzini)
Bread soup from Pavia: a dish in exile (Giuseppe Rossetti)
Four awards for four Italians (Silvia De Lorenzo)
The golden eggs (Adriana Liguori Proto)
Revisiting Artusi (Lucio Piombi)

February 2016

FOCUS
The great chefs no longer live in the kitchen (Paolo Petroni)
CULTURE AND RESEARCH
Pre-plated meals (Simonetta Agnello Hornby)
Frankenstein salmon (Marino de Medici)
Food and music: a perfect union (Rosalia Sorce)
Oranges in history and in health (Publio Viola)
Caruso’s sauce (Claudio Novelli)

January 2016

FOCUS
The duty of the Academician to safeguard quality food (Paolo Petroni)
CULTURE AND RESEARCH
Bread and water (Maria Giuseppina Muzzarelli)
From the wine cellar to the table (Nicola Barbera)
The rule of doing without (Elisabetta Cocito)
Cuccagna: the mythical Land of Plenty (Helen Costantino Fioratti)

December 2015

FOCUS
A Great Year (Paolo Petroni)
CULTURE AND RESEARCH
Hands off the pleasures of the table (Franco Cardini)
Language matures but it never dies (Franco Santellocco Gargano)
“FRANCO MARENGHI” STUDY CENTER
A meeting with cuisine in sight (Silvia De Lorenzo)
On the

November 2015

FOCUS
Perfection in the kitchen: utopia or reality? (Paolo Petroni)
ACADEMIC COUNCIL
An increasingly dynamic Academy (Silvia De Lorenzo)
CULTURE AND RESEARCH
An open debate on food (Massimo Vincenzini)
Saint Martin: celebrating wine, stirring life (Stelio Smotlak)
It’s time for an aperitivo (Antonietta Stroili)
Food and painting (Aldo Andreolo)

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)