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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.
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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.
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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.
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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.
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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:
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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.
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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.
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