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