News
10/30/2020

A celebration of Pellegrino Artusi and the “Science in the Kitchen and the Art of Eating Well” — 1891 (Sun., Nov. 22).

Presented by the Italian Consulate in Houston.

 

With the support of the Grana Padano PDO Consortium, Fattorie Cremona, and the Prosciutto di Parma PDO Consortium.

 

The event is part of the fifth annual Settimana della Cucina Italiana nel Mondo (Week of Italian Cuisine in the World) organized by the Italian Foreign Ministry.

 

A celebration of Pellegrino Artusi and
the “Science in the Kitchen and the Art of Eating Well”

Sunday, November 22, 2020
A Virtual Dinner
7:00 p.m.
Houston, Texas

 

Dishes prepared by Chef Giancarlo Ferrara (Amalfi).

 

Wines selected by Osvaldo Pascolini (AIS Sommelier).

 

Guests will be provided with a Zoom link.

 

Featured speaker: Consul General Federico Ciattaglia.

 

On Sunday, November 22, 2020, the Italian Consulate in Houston presents “A celebration of Pellegrino Artusi and the ‘Science in the Kitchen and the Art of Eating Well,’” a virtual dinner featuring Consul General Federico Ciattaglia.

 

In 1891, Romagna-born Pellegrino Artusi self-published his cookery book, “Science in the Kitchen and the Art of Eating Well,” including 790 recipes. While the first printing of the book would only sell a few thousand copies, the work would ultimately become the quintessential Italian cookery book, selling hundreds of thousands of editions before Artusi’s death in 1911. By the time the book was reprinted in the post-war era, it had become a must-have for Italian households across the nation. Today, you can find the book in nearly every Italian family’s library.

 

With his landmark recipe collection, Artusi single-handedly created the Italian culinary cannon. When he published his book, Artusi created the model for the modern cookery book: His precise instructions, his notes on service and menu pairings, and — most importantly — the folkloric and historical background that he provided for his recipes forever changed the way recipe writers would approach their craft.

 

He was also the first cookery book writer in Italy to feature and highlight “regional Italian cuisine.” In doing so, he paved the way for generations of recipe writers that would follow him.

 

On Sunday, November 22, Chef Giancarlo Ferrara of Amalfi restaurant in Houston will prepare a menu using Artusi’s now iconic dishes. A select group of Houston-based food professionals, food writers, and influencers will be invited to share the meal as they listen to General Consul Ciattaglia and moderator Jeremy Parzen, a Houston-based food and wine historian, discuss Artusi’s legacy and impact on Italian gastronomy.

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