“Pellegrino Artusi and the Italian unity in the kitchen”
salta a esito operazione
Emilia-Romagna Region Promotional Events
With his method, Artusi created a national cuisine which collected and synthesized the many local traditions, composing a sort of mosaic in which diversity was not lost but rather exalted. Italian cuisine is therefore not to be defined in any reductive sense but rather as a space in which knowledge and practices are shared. Its model is that of a network which circulates tastes, products and recipes, and includes diversity as an essential element of national identity.
Professor Giordano Conti, president of Casa Artusi, illustrates Pellegrino Artusi’s work and the genesis of his renowned “practical manual” Science in the Kitchen and the Art of Eating Well.
from 26/11/2016 to 26/11/2016 hour 18.30