Thanks to gastronomic criticism, cuisine has turned into a culinary art that must be developed by gastronomes and above all, by Academicians.
A grateful reminiscence ten years after his passing.
The Good Traditional Table
Published by the Italian Academy of Cuisine, this is the only guide to the over 680 establishments that offer and preserve the true cuisine of their region, served with courtesy and professionalism and with an excellent price/value ratio.
The Cuisine of Rice
The ninth title of the Itineraries of Gastronomic Culture, focused on the theme of the year 2014, is now online avalaible for all!
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