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Public Talk/Demonstration by Chef Martino Beria: “Wilderness in Bread Making”

November 16, 2022 @ 12:00 pm - 1:00 pm

7th Annual “Week of Italian Cuisine in the World” presents this Free event!

“Wilderness in Bread Making” by Chef Martino Beria

The Week of Italian Cuisine in the World is a yearly initiative promoted by the Italian Ministry of Foreign Affairs and International Cooperation. The theme of this year edition is “Conviviality, sustainability and innovation: the ingredients of the Italian cuisine for people’s health and the safeguard of the planet”.

Martino Beria is a chef, baker, gastronomy innovator, specialized in plant-based cuisine, sourdough and fermentations. He holds a degree in Science and Culture of Gastronomy and Catering from the University of Padua, where he taught Food Design. His career in the restaurant industry began at age 16, starting as an assistant chef and working his way up to directing large events. He specialized in plant-based cuisine and combines his training in the classic restaurant world with the ever-increasing need for ethical practices in fine dining. He is the author of the books Wild – Pane Selvaggio (Wild – Wild Bread), The Home Bakery, Giro del mondo in 60 piatti (Around the World in 60 Dishes), and Vegano Gourmand (Vegan Gourmand). He teaches food design at the University of Padua and is CEO of his brand “The Home Bakery”, which promotes food technologies and produces innovative plant-based fine products.


November 16, 2022
12:00 pm - 1:00 pm
Event Category:


Slow Food UW 1127 University Ave. (corner of University and Charter)
Slow Food UW 1127 University Ave. (corner of University and Charter) WI


Grazia Menechella