Chef “Marietta” leads a pasta making demonstration.
The Week of Italian Cuisine in the World is an annual celebration of Italian gastronomy abroad. This year the focus was on quality, sustainability, culture, food security, right to food, education, identity, territory, and biodiversity. A series of events took place around the world and at UW-Madison. Food historian Massimo Montanari (University of Bologna) gave a well-attended public lecture on “Eating Italy: A History of Italian Food and Identity” and a series of pasta demonstrations at Slow Food UW and at Osteria Papervo restaurant drew large crowds. Students, faculty, and community members learned how to make homemade pasta from the Emilia-Romagna region and got to hear from chefs “Marietta” Barbara Asioli from Casa Artusi in Italy and Francesco Mangano, owner of Osteria Papavero.