Food is often the first thing that comes to mind when you think of Italian culture.
Italian Food Week Worldwide is a festival that celebrates Italian cuisine and culinary traditions as a mark of Italian cultural identity. It also celebrates how the Italian culinary influence can be seen internationally.
For the past four years, World Italian Food Week has taken place all over the world in cities such as San Francisco, Hong Kong and Chicago.
The UW-Madison Italian Department hosted a variety of themed events. Due to COVID-19, the 5th Annual Italian Food Week Worldwide at UW-Madison will be held virtually.
This year’s Italian Food Week is dedicated to the author of “La scienza in cucina e l’arte di mangiar bene” or “The science of cooking and the art of eating well“, and father of modern Italian cuisine, Pellegrino Artusi. This year marks the bicentenary of his birth.
Below are the events scheduled for the Italian Food Week Worldwide. All events are in US Central Time.
Monday, November 16, 6 p.m. – 10 p.m.: “Quanto Basta” (“As needed”, 2018) directed by Francesco Falaschi. “Quanto Basta” is the story of a friendship between chef Arturo, imprisoned and in community service in a center for young adults with autism, and Guido, one of his students who is passionate about cooking. The film is a tribute to Pellegrino Artusi. This film will be screened in Italian with English subtitles. Contact [email protected] on access to the film.
Tuesday November 17, 1:15 p.m. – 2:15 p.m.: “The Italian Way: Mediterranean diet vs food waste” by pprofessor of international and comparative agricultural policy at the University of Bologna Andrea Segrè. His lecture will focus on the Mediterranean diet and its health benefits, especially during the current pandemic. He will discuss the characteristics of the Mediterranean diet and its sustainability. This conference will be in English and hosted on Zoom. Contact [email protected] to view this conference.
Wednesday, November 18, 12 p.m. – 1 p.m.: “In the kitchen with chef Roberto Caporuscio” will be a cooking demonstration featuring UW students. Caporuscio, originally from Italy, currently works in New York and is a leading Neapolitan pizza maker. He will show how Foccacia of San Giorgio, originally from the Italian regions of Genoa and Liguria. This demonstration will be in English. Contact [email protected] join.
Thursday 19 November, 1:00 p.m. – 1:30 p.m.: “Conversazione con Laila Tentoni”. Laila Tentoni is the president of Casa Artusi, the first gourmet cultural center dedicated to Italian home cooking. Tentoni will discuss the cultural significance and international impact of Pellegrino Artusi’s work, as well as the role of Casa Artusi in preserving Italian cultural tradition in Italy and abroad. This conversation will be in Italian. Contact [email protected] join.
For more information on the fifth annual Italian Food Week Around the World at UW, visit their schedule.