In the Italian folk tradition, le nonne kept garlic in their kitchen to ward off bad luck. And, of course, to add it to practically every Italian dish. This essential ingredient is the protagonist of the second chapter of the series “Ingredients. The secrets of Italian cuisine,” hosted by the Italian Institute of Culture-New York on May 28 at 6 PM.
Editor Germana Valentini will delve into garlic from a culinary, but also from an anecdotal and historical perspective, together with Pasquale Cozzolino, Executive Chef and Co-owner of Ribalta Restaurant in New York; Rock and John Positano, authors of Dinner with Di Maggio; and, Stefano Donno, Editor of the Italian Edition of Dinner with Di Maggio. IIC NY Director Fabio Finotti will introduce the evening.
Loved and hated, garlic is a staple in Mediterranean cuisine, although it is widely featured as an ingredient in all the cuisines of the world. It was a fundamental element in the life of Italian immigrants at the beginning of the 20th century.
To take part in the event, RSVP here.
The series is organized in collaboration with Professor Annamaria Colao, chairholder of the UNESCO chair Federico II of Naples. It focuses on individual ingredients that constitute the elementary grammar and the basis of Italian cuisine, and the source of its excellence, highlighting Italy’s extraordinary biodiversity, and the “sustainable” processes with which we produce and use the ingredients.
The first episode was about ricotta, commented by master pastry chef Veniero’s.
