The Embassy of Italy and the Italian Cultural Institute in Washington, DC present a conference by Pietro Frassica, Professor of Italian at Princeton University, followed by a talk on ‘Italian food and the diffusion of Italian language and culture in the USA‘ by Dino Borri, Director of Eataly USA. This event is part of the “First Week of Italian Cuisine in the World“.
Marinetti’s The Futurist Cookbook (La cucina futurista) was probably the most provocative text on the subject of Italian cuisine during the 20th century. His ideas opened up many discussions on the relevancy of food and its ascetic relationship with the arts. Today, Italian food is enjoying great success all over the world, and particularly in the United States. This appetite for Italian food has yielded another revolution in the Italian culinary language that continues to spread amply in America.
Promoting Italy’s culinary tradition abroad as one of the most distinctive features of Brand Italy. This is the aim of the ‘First Week of Italian Cuisine in the World‘ initiative launched by the Ministry of Foreign Affairs and International Cooperation to provide continuity to the themes successfully developed by Expo Milano 2015.
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LOCATION
Embassy of Italy
3000 Whitehaven St, NW
Washington, DC 20008
PIETRO FRASSICA
Professor of Italian at Princeton University since 1976 and Associate Chair of the Department of French and Italian, has done principal work in the Renaissance, the Eighteenth Century, contemporary literature (Marinetti, Vittorini, Sciascia, Morante, Primo Levi, Lagorio), theater (Pirandello), and gastronomy in literature. He is the author of more than one hundred published articles and of the following books: Chroniche de la città de Anchona (crtitical edition), 1978; A Marta Abba per non morire, 1991; Romanzo europeo tra Otto e Novecento, 1992; Caro Maestro (letters by M. Abba to L. Pirandello), 1994; Varianti e invarianti dell’evocazione, 2004; Her Maestro’s Echo, 2010; Pirandello’s Theater (Treccani, 2015). He has also edited several volumes, such as Primo Levi as Witness, 1991; Studi di filologia e letteratura italiana, 1992; Salvatore Quasimodo. Nel vento del Mediterraneo, 2001; Ercole Patti e altro novecento siciliano, 2004; Magia di un romanzo, Il Fu Mattia Pascal prima e dopo, 2005; and La Cucina Futurista, (by Marinetti and Fillìa), 2007.
He is fellow of “Accademia Ambrosiana”, and has been awarded the 2006 Val di Comino Prize for Varianti e invarianti dell’evocazione.
His most recent book is Parini’s Soggetti per artisti (critical edition), 2016.
DINO BORRI
Born and raised in Bra, a small town in the Piedmont region, Dino started his career in the food realm in 2000, when Slow Food hired him to organize and coordinate all their gastronomic events. In 2008, Dino started collaborating with Eataly Turin, where he soon became the person in charge of opening new Eatalian stores all around the world. He lived in Japan for one year, and moved to New York in 2010, to launch the first US location, Eataly New York. Living and breathing high quality food and Mediterranean lifestyle, Dino is now concentrating on developing key partnerships and relationships with like-minded Italian brands abroad, and is Eataly’s USA director of purchasing.