“Ingredients. The secrets of Italian cuisine” – Series

Garlic: Haters and Lovers

Conversation on the Book “Dinner with Di Maggio”

with Germana Valentini, Curator of the Italian Edition

The second event of the “Ingredients. The secrets of Italian cuisine” series is dedicated to garlic, from a culinary, but also anecdotal and traditional point of view. A loved and hated ingredient, that boasts therapeutic properties, it is a staple in the Mediterranean cuisine, although garlic is present, we can say, in all the cuisines of the world.

Opening remarks by:

Fabio Finotti
IIC NY Director

Speakers:

Pasquale Cozzolino,
Executive Chef and Co-owner of Ribalta Restaurant, NYC

Germana Valentini,
Curator of the Italian Edition “Dinner with DiMaggio”

Dr. Rock Positano and John Positano
Authors of the Book “Dinner with DiMaggio”

Stefano Donno,
Editor of the Italian Edition “Dinner with DiMaggio” for I Quaderni del Bardo.

Writer Germana Valentini and the Chef Pasquale Cozzolino will talk about the use of garlic in Italian and Italian American cuisine, also in relation to the life of immigrants at the beginning of the 20th century.

Will follow a discussion on Dinner with DiMaggio with the authors of the book, and publisher S. Donno (in video conference from Italy).

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Organized in collaboration with Professor Annamaria Colao, chairholder of the UNESCO chair-Federico II of Naples (PO of Endocrinology, Department of Clinical Medicine and Surgery), the series “Ingredients. The secrets of Italian cuisine” 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.

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