FOCUS OF THE PRESIDENT
Accomplished cooks ‘reinventing’ trattorie and osterie (Paolo Petroni)
TERRITORIES • TOURISM • FOLKLORE
The curious case of “spaghetti alla bolognese” (P. Giulio Giordani Pavanelli)
CUISINE • PRODUCTS • FOOD TECHNOLOGY
Bata làvar: the agnolotti which tell the story of Canneto Pavese (Maurizia Debiaggi)
Topinambur: a topsy-turvy root (Morello Pecchioli)
English
Mese:
Anno:
2025
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