Intervenes the author
Introduces Giuseppe D'Emilio, writer and professor at the “Panzini” Institute of Senigallia

The Italian cuisine has accepted processes and ingredients from all over the world, to reinvent them and make them their own, building, around the food, a unique culture and a collective identity. Because the kitchen is always contamination and improves traveling and meeting the different.
The size of the Italian genius was - and still is - in reinterpreting the exotic, mix it with the homemade and then spread it all over the world.
The journalist Alessandro Marzo Magno thus reveals the surprising origins of the great protagonists of Italian gastronomy: we learn that the pasta has Arabic origins, the pizza was prepared by the ancient Greeks, and that when we have breakfast at the bar with coffee and croissant, we taste a Turkish drink accompanied by a sweet that symbolizes the Ottoman flag.

Alessandro Marzo Magno is a journalist, has been several times in the Balkans during the conflict that has ravaged former Yugoslavia. He was, for ten years, responsible of Foreign Affairs of the weekly "Diario" (Diary). He works with "Focus Storia" (Focus History) and the website of "Sole 24 Ore".

After the meeting:
Presentation of products by Azienda Vitivinicola Venturi - Castelleone di Suasa (AN)

FREE ENTRY