Roman Cuisine: Evolution of Food in Italy's Lazio Region with Gina Tringali

Roman Cuisine: Evolution of Food in Italy's Lazio Region with Gina Tringali


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Context's Before You Go online seminars are designed for travelers looking to enhance their in-person experiences at famous landmark destinations in cities around the world.

The food of Rome and the region of Lazio is laden with olive oil from the Sabine Hills, herbs like mentuccia, lamb, cured pork, offal, and sheep's milk ricotta. The rustic cuisine is simple and remains true to its roots. The introduction of New World products such as potatoes, tomatoes, and corn did not change Roman dishes but enhanced them.
Dating back to antiquity, Roman chefs were frugal. Only the privileged few participated in the magnificent Lucullan where poets, artists, and philosophers were wined and dined. The most important meal for the average person was made with cereals like emmer with beans or lentils. 
Our conversation will introduce the food of Rome and the broader Lazio region, introducing participants to typical menus from the last centuries B.C. to the modern-day. This discussion will teach us how the lands of Lazio favored a “pastoral kitchen” and the important role of the Tiber River from earliest antiquity when it supplied the city with freshwater fish and hosted floating mills. Our conversation would not be complete without touching on Roman Jewish cooking and the osterie and frechette that kept alive the traditions of the Roman Jewish kitchen. Our expert will also leave ample time for learners to ask their own questions about Italian cuisine.
Led by a Rome resident and food historian, Gina Tringali, this conversation will focus on how the food of Rome evolved to the modern-day and provide helpful tips to empower travelers to select the delicious local dishes and wine to enjoy during their Roman holiday. 
Eager to learn more? Get inspired with our other Rome virtual content:
Or explore Rome on a private walking tour with Context:

Gina is a food historian, coffee connoisseur and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.

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