FOR SHARE OUR STRENGTH

TASTE OF THE NATION SAN FRANCISCO, A BENEFIT FOR SHARE OUR STRENGTH

“I am so full, I don’t think I can eat another bite…” moaned AJ at the sold out San Francisco Taste of the Nation fundraiser event that benefited Share our Strength, a non-profit with a mission to end childhood hunger in the United States. After sampling appetizers like Cotogna’s veal sausage sliders, Boulevard’s black polenta with Dungeness crab, France’s rabbit meatballs, The Cavalier‘s Hen Egg Hollandaise as well as three different types of steak tartare (Marlowe, 1760 and Bourbon Steak all had variations of the classic dish) I can’t really blame AJ. My own pants were feeling rather tight. But as we walked past the Town Hall’s Guinness braised short rib I knew that AJ was going to have one more bite. I can’t blame him. I ended up succumbing to the call of the glistening house cured pork belly sopes by La Condesa. Then we had to call it quits lest we pass out from food fatigue. Taste of the Nation defeated us (or, more specifically, our stomachs). Hopefully they’ll help defeat childhood hunger with the money they raised from the event!

UW brings ‘Italian cuisine in the world’ series to campus

UW Department of Italian hosts a variety of events dedicated to Pellegrino Artusi, father of Italian cooking Food is often the first thing that comes to mind when people think of Italian culture.

Week of Italian Cuisine in the World is a festival that celebrates Italian food and culinary traditions as a hallmark of Italian cultural identity. It also celebrates how Italian culinary influence can be seen internationally.

For the past four years, Week of Italian Cuisine in the World has taken place all over the world in cities such as San Francisco, Hong Kong and Chicago.

UW-Madison’s Department of Italian has hosted a variety of events centering around a theme. Due to COVID-19, the 5th annual Week of Italian Cuisine in the World at UW-Madison will be held virtually.

This year’s Week of Italian Cuisine is dedicated to the author of “La scienza in cucina e l’arte di mangiar bene” or “Science in the Kitchen and the Art of Eating Well,” and father of modern Italian cuisine, Pellegrino Artusi. This year marks the bicentennial anniversary of his birth.

Monday, Nov. 16, 6:00 p.m. – 10:00 p.m.: “Quanto Basta” (“As Needed,” 2018) directed by Francesco Falaschi. “Quanto Basta” is the story of a friendship between Chef Arturo, who had been imprisoned and is serving community service at a center for young adults with autism, and Guido, one of his students with a passion for cooking. The film is an homage to Pellegrino Artusi. This film will be screened in Italian with English subtitles. Contact gmeneche@wisc.edu about accessing the film.

Tuesday, Nov. 17, 1:15 p.m. – 2:15 p.m.: “The Italian Way: Mediterranean Diet vs Food Waste” by professor of International and Comparative Agricultural Policy at the University of Bologna Andrea Segrè. His lecture will be about the Mediterranean diet and its health benefits, especially during the current pandemic. He will be discussing characteristics of the Mediterranean diet and its sustainability. This lecture will be in English and hosted over Zoom. Contact santucci2@wisc.edu to view this lecture.

Wednesday, Nov. 18, 12:00 p.m. – 1:00 p.m.: “In the Kitchen with Chef Roberto Caporuscio” will be a cooking demonstration featuring UW students. Caporuscio, who is originally from Italy, currently works in New York City and is one of the leading Neapolitan Pizza makers. He will be demonstrating how to make focaccia de San Giorgio, which originates from the Genoa and Liguria regions of Italy. This demonstration will be in English. Contact gmeneche@wisc.edu to join.

Thursday, Nov. 19, 1:00 p.m. – 1:30 p.m.: “Conversazione con Laila Tentoni.” Laila Tentoni is the president of Casa Artusi, the first gastronomic culture center, dedicated to Italian home cookery. 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 vmorello@wisc.edu to join.