Forgotten foods give continuity to our history and offer us a glimpse not only of what we were, but also who we are and who we will become. Their names attract attention, whether mysterious, like bighellonibroccioli or brustulli, or fanciful, like the uova di pavoncella (lapwing eggs) suggested as part of a love dinner by an aphrodisiac cookbook from 1910. Unpredictable foods, with infinite variations… Will this book perhaps inspire the recreation of some of the more than 80 entries? This is an atlas that piques our interest and encourages a return to the kitchen to try out dishes previously lost to history.” The author of this new book will take this as her starting point before moving into a methodological discourse. 

  • TIME: 5,30pm – 7pm

We have adapted the organization of Seminars and Conferences in respect of the government health provisions to guarantee strict compliance from all those involved in the academic experience (students, teachers, administrative staff), in an effort to safeguard everyone’s safety.

We invite all students to participate.