EVENT POSTPONED – NEW DATE TO BE ANNOUNCED
“Ingredients/The secrets of Italian Cuisine” series
POMODORO – TOMATO
with
Pasquale Cozzolino
Chef of Ribalta – Italian Restaurant in NY
Tomato plays a central role in Italian cuisine and represents a true symbol of our culinary identity. Originating from the Americas and introduced to Italy in the 16th century, the tomato has become the heart of many traditional recipes, helping to create the distinctive flavors of Italian cuisine. From the tomato sauce that accompanies pasta to the base of iconic dishes such as Margherita pizza and Bolognese sauce, this versatile fruit is essential for the preparation of many regional specialties.
Pasquale Cozzolino is a Neapolitan chef living in New York, specializing in Neapolitan cuisine and the heart of Ribalta Restaurant.
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 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.
Reservation no longer available