The Second International Week 
of Italian Cuisine: 20-26 November


Cristiano Musillo, Legation Counsellor to the Italian Foreign Minister, announces with Vincenzo de Luca, Director General for Cultural and Economic Promotion and Innovation, and Vice-Director Carlo Formosa that the entire network of Italian Embassies, Consulates and Cultural Institutes have now received the Foreign Ministry’s guidelines for the Second International Week of Italian Cuisine, to be held from 20 to 26 November 2017, accompanied by a list of focal points for contributors to the Working Group, including the Italian Academy of Cuisine.
It has been reconfirmed that all contributing bodies may begin announcing the Second International Week of Italian Cuisine, in collaboration with Delegations and Legations abroad, so as to establish a permanent status for this successful cultural and promotional project.

880 restaurateurs received the new issue
of The Good Traditional Table

During the past few days, 760 restaurants in Italy and 120 abroad received their new edition of our guide, The Good Traditional Table, delivered in an elegant yellow case. The restaurant owners also received a display kit with a poster and a window sticker identifying the restaurant’s status as a Good Table chosen by the Italian Academy of Cuisine. The many emails that we have received, expressing thanks or even surprise (especially from abroad), demonstrate the worthiness of this enterprise which increasingly serves as an effective tool for communication and public visibility to restaurant goers.

In view of Academicians’ considerable interest in the contents of our monthly Newsletter, beginning in February it will be sent, alongside an English translation, to all Academicians residing abroad. The information reported therein, which is always timely and up to date, is crucial for making all our members aware of our activities. Though obviously different languages are spoken in different geographical areas, English, being an international lingua franca, will surely help us all to enjoy greater cohesion and feel better informed.
Rebirth of the Caserta Delegation:
Antonio Malorni is the new Delegate

Following its closure for a couple of years due to insufficient numbers of Academicians, thanks to the diligent efforts of Mario de Simone, Avellino Delegate and Regional Coordinator for Campania, the Caserta Delegation, originally founded in 1990 in this important city, has been reopened. Among the architects of this rebirth is the new Delegate, Antonio Malorni, who succeeded in gathering around himself twelve upstanding professionals from Caserta.
Malorni has had a distinguished career within the Italian National Research Council (CNR), as Research Director at the Food Science Institute, a CNR branch in Avellino. He is a referee for multiple scientific journals and has authored over 350 publications. A former university lecturer, he has also served as an expert consultant performing delicate work for the Judiciary.

Changing of the guard
for the Trento Delegation

Stefano Hauser is the new Trento Delegate, replacing Francesco Pompeati who led it for over 35 years. An Academician since 2000, Hauser was a member of the Delegation’s Council since 2012, and is an entrepreneur who manages his family’s agricultural and real-estate businesses. A founding member of the Consortium of Cured Meat Producers of Trentino and a member of the Trento chapter of the ONAS (National Cured Meat Tasters’ Association), he is also a member of the Trento Rotary Club. Following his request, Francesco Pompeati will be named Honorary Delegate.
The traffic light rating system penalises
the best Italian traditional foods
Black marks for Parmigiano Reggiano (and Grana Padano, obviously), extra-virgin olive oil and raw prosciutto ham, while Coca Cola, Pepsi Cola and various processed cheeses pass with flying colours. A boon for vast multinationals; a débâcle for fine Italian foods. 
Recent articles in major media outlets, reporting the European Parliament’s decisions regarding whether health claims and nutritional information should be included on food labels, have alarmed our food producers already reeling from the traffic light rating system adopted in Britain.
The European Parliament in Strasbourg has not yet pronounced itself on the traffic light system, but notwithstanding the Mediterranean Diet’s recognition as a UNESCO intangible heritage, there is good reason to fear, given our vulnerability, that the other camp might prevail! That would be a veritable disaster.

Pasta with sardines

Pasta with sardines (pasta con le sarde) is Palermo’s most typical pasta dish. The sauce is prepared by cooking boned and split sardines with raisins, pine nuts, a few salt-cured anchovies, black pepper and saffron, and then adding parboiled minced wild fennel. Bucatini (hollow thick spaghetti) and cannolicchi (twisted flat pasta tubes) are most commonly used for this dish. Usually alternate layers of pasta and sauce are covered in toasted breadcrumbs and oven-baked. This dish can also be enjoyed cold.
Our Palermo and Palermo Mondello Delegations recommend the following restaurants:
Casa del Brodo
Corso Vittorio Emanuele, 175
Tel. 091 321655
No daily closure time; no annual closure.

Antica Panelleria da Nino
(specialised gourmet food shop)

Via Oreto, 289
Tel. 091 6163232
Closed on Sundays and national holidays;
annual closure: first week of September.

Osteria Lo Bianco
Via Emerico Amari, 104
Tel. 091 2514906, cell. 393 2465851
No daily closure time; no annual closure.

Hotel La Torre
Via Piano Gallo, 11
(Palermo Mondello)
Tel. 091 450222
No daily closure time; no annual closure.
Copyright © *Accademia Italiana della Cucina* All rights reserved. Editor in chief Paolo Petroni.


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