Last week, UW-Madison celebrated the 7th Annual “Week of Italian Cuisine in the World” organized by Professor Grazia Menechella and sponsored by European Studies and the Department of French and Italian.
Giovanna Frosini from the Università per Stranieri di Siena virtually presented “Italian for all Tastes: (Hi)Stories of the Italian Language of Food” which explored central moments and aspects of the Italian language and food experience. Professor Menechella and Dr. Luca Di Vito, Director of the Italian Cultural Institute in Chicago, offered welcoming remarks and UW-Madison graduate student Daniele Santucci offered English interpretation throughout the lecture.
On Wednesday, Chef Martino Beria led a public talk titled “Wilderness in Bread Making” at Slow Flood UW. He explored the history of bread making, how wheat has changed over time, and the scientific aspects involved in the bread making process. He also prepared a variety of bread samples featuring seasonal ingredients.
