Italian food always seems to be at a crossroads between tradition and modernity. Take the Slow Food movement for example: founded in Italy, Slow Food takes the traditional concept of locality and translates it to the modern consumer who may be more out of touch with where their food comes from. This navigation is especially true amongst Italian American communities, where the word authenticity (as a both statement and question) has become a cornerstone of culinary and cultural dialogue.
Katie Parla and Stacy Adimando have each sought to map and bridge the divide between traditions and the modern day. In Food of the Italian South, Katie delves deeper into the Boot than many chefs outside of the region or country have explored before, shining light on disappearing dishes full of life. Adimando’s Piatti finds inspiration in the classic art of antipasti, which has almost been distilled to an afterthought in Italian food in America, seeking to breathe new life into this vibrant tradition of hosting and hospitality.
Join Stacy Adimando and Katie Parla as they bridge the gaps between traditions and modernity, illuminating the forgotten aspects of Italian food, as well as the heart of both books and Italian cuisine, old and new: the power of simplicity.
An informal reception with book signings, and small bites from both of the books will follow.
This program is part of our Global Cultures, Global Cuisines program series
ABOUT STACY ADIMANDO
Stacy Adimando is a food and travel writer, James Beard Award–winning cookbook author, and the Editor-in-Chief at Saveur magazine. Her food and travel writing and recipes have been published by NPR, Bon Appétit, Food & Wine, Condé Nast Traveler, Vogue, Forbes, and many more.
ABOUT KATIE PARLA
Katie Parla, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of the Saveur award-winning food and travel site KatieParla.com, the ebook “Eating & Drinking in Rome,” more than twenty travel guides, and the author of the IACP award-winning cookbook Tasting Rome. Parla has appeared on and produced Bizarre Foods with Andrew Zimmern and F*ck, That’s Delicious with Action Bronson, and served as a culinary consultant on Season 2 of Netflix’s Master of None. Her travel writing, recipes, and food criticism appear in the New York Times, Food & Wine, Saveur, Australian Gourmet Traveller, the Guardian, AFAR, Condé Nast Traveler, Punch, Eater, and more.