Focus
Focus is the Editorial by President Paolo Petroni published in the magazine Civiltà della Tavola
| Data | Focus |
|---|---|
| February 2026 |
The restaurant world’s transformation Italian fast food and clones of renowned restaurants gain ground. |
| January 2026 |
An extraordinary convivial ecumenical gathering To celebrate the success of Italian cuisine, whose tradition runs in families. |
| December 2025 |
UNESCO recognition: a stunning result for Italy and our Academy Celebrating this memorable milestone together. |
| November 2025 |
Plating: a necessity, but also an obsession Mid-tier restaurants often skimp on appearance, while swanky ones prioritise it over substance. |
| October 2025 |
The Bari Forum: Delegates and Legates attended, but it was for all Academicians Members of one big, lively, vital, beautiful family. |
| September 2025 |
Awaiting Italian cuisine’s UNESCO intangible heritage recognition The dossier promoted by our Academy and others is to be deliberated upon by year’s end. |
| July 2025 |
Mara Severin, a precious example of restaurant professionalism Passionate about wine and her sommelier position: a very rare job nowadays. |
| June 2025 |
When chefs turn their mastery from cuisine to social ethics Today some hold that cuisine should not only amaze but “nourish minds and society”. |
| May 2025 |
Disappointments and precarity weigh down culinary arts students The restaurant sector still suffers from the damage wrought by Covid. |
| April 2025 |
Tariffs are driving the world mad Italian exports are of high quality, almost niche, and will always be well received. |
| March 2025 |
Accomplished cooks ‘reinventing’ trattorie and osterie Accommodating a younger clientèle that is less willing to spend large sums. |
| February 2025 |
We must raise the alarm over food waste, but consumers are not the main culprits Industry and distributors are firm allies in spurring us to buy and then discard edible food. |