ACADEMY TODAY...


DEAR ACADEMICIANS....

There is no gastronomy without analysis

Thanks to gastronomic criticism, cuisine has turned into a culinary art that must be developed by gastronomes and above all, by Academicians.

..to be continued >>

 

 

 

Luigi Veronelli, the man who created oeno-gastronomic criticism 

A grateful reminiscence ten years after his passing.


..to be continued >>


 

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.

 


 FREE DOWNLOAD


 

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!

 

 Pleasant reading!


FREE DOWNLOAD

 

 

 

 


 

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