Last night Umbra Institute’s HSIT 350: History and Culture of Food in Italy students took part in the first Culinary Series of the Fall 2017 semester. Under the guidance of two Italian foodies-in-residence – Food and Sustainability Studies Program Coordinator and Professor Elisa Ascione and Assistant Coordinator and food researcher Marco Bagli – students cooked up a traditional, tasty Italian dinner in the Umbra Institute kitchen. The group prepared handmade tagliatelle, a flat, wide pasta, and mini-crostate, jam-topped cake-cookie hybrids with fresh dough base. The tagliatelle were served both all’arrabbiata (spicy tomato sauce) and with salvia e burro (butter and sage).
The Culinary Series introduces students to the fundamentals of Italian cooking, including working with fresh, seasonal ingredients, celebrating simplicity, and of course, preparing and enjoying meals together! These habits come together to form a culinary traditional that is both kind to the environment and affordable enough for any budget.
Professor Ascione reflected on the essential Italian cultural ritual that is cooking: “I think it’s very important to learn to cook from scratch. For a few euros, you can make a healthy, fresh-tasting, abundant, delicious meal. I hope that this is a value that students take away from this experience. Cooking together reinforces cultural exchange, and cooking from scratch means being more in control of what you put in your food. There is pride in eating something you created – I think it boosts your self-confidence!” she laughs.
For more information on Umbra’s Food and Sustainability Studies Program, click here.