/Food of the Italian South Seminar
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On February 28, Katie Parla will lead a Context Conversations seminar on the Food of the Italian South. This interactive seminar will make the food of South Italy come alive through enticing photos and an array of expert story-telling. Designed for the Italophiles and food enthusiasts, this conversation will both educate, tantalize, and inspire future Italian cooking endeavors. Register now!

 

In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. In this conversation, acclaimed author and food journalist Katie Parla will take participants on a tour through these vibrant destinations in order to really sink one’s teeth into the secrets of their rustic, romantic dishes.

Katie Parla, acclaimed culinary journalist and foremost authority on Italy has enchanted readers with her cookbook, Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes, a love letter to the Italian South. Through the lens of said book, we’ll take a deep dive into the Italian South through its culinary traditions and the romantic yet rustic nature of its cuisine. We’ll gain historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, soul-satisfying recipes—some of which are true to the originals and others that have been reimagined in a modern way. We’ll discuss everything from simple-to-assemble recipes to more in-depth dishes and include Antipasti (Starters) and Zuppe e Minestre (Soups and Stews), Pane, Focaccia, e Pizza (Bread, Focaccia, and Pizza), Dolci(Desserts), and beyond.

As we pop to virtual Basilicata, Calabria, Campania, Molise, and Puglia we’ll discover the simple and delicious dishes home cooks will turn to time and again, including Involtini alla Piazzetta (meat rolls simmered in tomato sauce) from farm-rich Campania to the ’U Pan’ Cuott’ (bread, tomato, and cheese casserole) from mountainous Basilicata or a plate of Pizz e Foje (polenta fried with tender greens) from quaint Molise.