ACCADEMIA ITALIA DELLA CUCINA 2026

June 25, 2026 Social Evening — Gluten-free… but with all the flavor!

The Academicians turned into formidable judges, forks in hand! The challenge was a big one: proving that traditional high Italian cuisine can reinvent itself without gluten, from the antipasto to the dessert.

The evening kicked off with a soft, flavorful focaccia that immediately won over every palate and got the lively conversations started. But it was the great parade of pasta—ravioli, tagliatelle, lasagna—that sparked true curiosity and the most passionate debate: where on earth was the difference compared to gluten? Honestly… nobody found it! Next came the pizzas, in their various styles, before wrapping up this delicious and surprising journey in style with a Tiramisù!

The final verdict? Unanimous and flattering: every single dish was overwhelmingly approved! Only the gnocchi still need a slight adjustment in the flour blend to achieve perfect pillowy softness—a mere detail, nothing more. Overall score: 9/10.

The night was made even more enjoyable with an excellent Prosecco, a crisp white, and a red full of character—all within a cool, friendly atmosphere, while outside Paris was suffocating under relentless heat!

It was a doubly special evening: we had the joy of welcoming two new Academicians, Lucia Anna Bosco and Fabio Fioranelli, who join our big family with all our warmth and affection. At the same time, we said a deeply emotional farewell to Daniele Bastianelli, Director of Monte dei Paschi di Siena, who is leaving us to return to Siena after many years of faithful and valuable presence among us. A goodbye filled with gratitude and fond memories—Siena is truly lucky to have you back!

A very special mention goes to Chef Ciro Polge, who threw himself into this new and courageous adventure with passion and dedication. Following years of study and research conducted in close collaboration with a doctor from the Salpêtrière Hospital, Ciro radically transformed his approach to cooking, using everything he learned to create an authentic, flavorful, and surprising gluten-free cuisine. This journey led him to an extraordinary achievement: Restaurant "Su Misura" is today the first and only restaurant in Paris officially recognized for its gluten-free cuisine. A pioneer, a visionary—and above all, a great Chef. A huge thank you to him and his entire team in the kitchen and front-of-house, always impeccable and smiling!