In September, we caught up with the Cucine d’Italia Experience, a two-day gastronomic extravaganza held at the newly restored Farneto Workshops (Officine Farneto) in Rome, Italy.
Reminiscent of a modern day bacchanalia, the feast-bound foodies became happily intoxicated by the medley of intense aromas: from the sweets of Amaretti Della Valle and I confetti di Rosemarie to the bouquet of Biondi Santi’s Brunello to Erede Rossi Silvio’s famous trout and De Bellis’ patisserie, Cucine d’Italia showcased finest regional specialties and nouveau cuisine.
The main attraction was live cooking demonstrations by Italy’s most prominent chefs including Filippo La Mantia, Bartolomeo Errico, Gianfranco Vissani, Maurizio Santin, Gianfranco Pascucci and Beppe Tonon.
A special section dedicated to Italian cinema entitled Cinegustologia where Masseria Felicia and Molino Pivetti served pizza and pasta with an homage to the “Spaghetti Western.”
Pairing food with entertainment, a delightful display of both a photography exhibit entitled “L’Italia a tavola” (Italy at the table), “Gastropittura” or food-painting by Riccardo Natili, videos by Francesca Fini and music by Tom Sinatra.
TM Italia Manifattura Sartoriale Cucine displayed their customized kitchens while members from the firm Flower Designer demonstrated proper dining etiquette.
Oreadi: for those who love our planet, respect nature and embrace an eco-sustainable lifestyle, the exhibition presented a host of green products including a wall that is able to remove pollutants from a five hundred square foot room, a sparkling water system designed to minimize plastic waste and a smart sensor that recovers clean drain water for reuse.
Off Kitchen is the world’s first kitchen built without hardware under the sink. Everything is concealed within the legs: drain, water pipes and electrical supply. A multi-tasking kitchen that can convert into an office or creative space – or hundreds of different uses – and back again in a matter of seconds to cook up your favorite diner.
Designed by Marco Gorini for Starto, Eclettica “is a contemporary kitchen with bold lines and unbridled sophistication. With its large elliptical shapes, the kitchen features a rotating centerpiece and 180° opening which allows for separate use of the cooking and clean-up areas”. (source: european-kitchen-design.com)
Cinelli combines two areas of his artistic education, painting and fashion in “Chameleon Art”, a performance piece using live mannequins as they frolic amidst the romantic and ancient shadows.
Founded by Clemente Biondi-Santi in 1880, the winery that bears his name was destined for greatness. The estate made its mark at Greppo, a new classification of Tuscan wine that forever changed the Italian wine industry. Wine-lovers from all of the world savor the variety of Biondi-Santi wines. Today, it is Tancredi’s son Franco Biondi-Santi who runs the estate, producing nearly 70,000 bottles a year.
Although people all over the world identify pizza as widely Italian, here in Italy the undisputed home of this well- known dish is Naples. Nonetheless, every province of the Bel Paese adopted its own way to make a pizza pie. Actually, its supple and manageable dough (which really means “pasta”), that gives the pizza it’s unique foundation. This food has traditional seasonings as tomatoes, potatoes, oregano, basil mushrooms, black olives, eggs, ham, artichokes and of course mozzarella (in Naples, it is mandatory to use mozzarella made with water buffalo’s milk)
The “white pizza” is simply a pizza with oil, salt and rosemary while the “capricciosa” (meaning whimsical) is a pizza containing the most ingredients.
No matter what your personal preference is for a pizza, there is no limit to the imagination of the number of ingredients the human fantasy can add, in the end, a pizza is nothing more than the dough, its ingredients, and how they are melted and the way they are cooked, preferably in a wooden-fired oven. After which, the sky is the limit.
For more information please visit www.cucineditalia.org (in Italian)
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