With the arrival in the city of Note di Pranzi , an exhibition curated by the architect Alessia Cipolla and organized by La Produzione del Gusto scheduled from 4 March to 1 April 2023 at the fifteenth-century Casa Robegan , Treviso is enriched with an event of art and taste.
The protagonists of the exhibition, which can be fully appreciated thanks to numerous guided tours , will be no less than 350 menus from the mid-19th century to today, mostly from the collection of Adriano and Rosalba Benzi of Acqui Terme, great enthusiasts who have been collecting and preserve this extraordinary cultural heritage.
The Marca Gioiosa was not selected by chance: here the restaurant business has always found a lively climate. In fact, there will be the menus of the restaurants that were protagonists of the Treviso evenings of the 70s and the culinary proposals of places that have made the history of the city such as Da Celeste, La Locanda da Lino, L'Incontro.
The exhibition will be an opportunity to remember how people used to eat in the city fifty years ago, but also to sit at the table with the royals of England , with the Savoys , with Andreotti visiting the White House and browse through the culinary offerings of past centuries . Among these are real works of art such as silk menus, die-cut or signed by famous artists such as Bacci and Luzzati .
During the exhibition, the entire city will host numerous side events for in-depth study for a real training feast. The cultural offer will be enriched with the six " Gourmand Stories " lessons , dedicated to the world of food and conviviality: the lesson on the history of menus, the one on the history of the wine of the Marca Trevigiana with prof. Angelo Costacurta , the analysis of table scents with the creator of fragrances Roberto Dario , the history lessons of equipment and the calligraphy workshop held by Sara Tisci all dedicated to the word “ Menu ”.
Among the speakers, in addition to the curator Alessia Cipolla, there will be great experts from the world of food and wine. For a curious lesson in etiquette and anti-waste, Valerio Beltrami , president of the Maîtres Italiani Restaurants and Hotels Association, will teach how to peel and cut fruit at the table with cutlery .
For those who, in addition to "looking" also love to "touch", the lessons of the "Taste to Know" cycle will be perfect, which will include tastings of the grammar of taste. An Onas master taster will tell the story of cured meats ; Gino Triches , Onaf Master Taster, will lead a tasting of Piave DOP cheese ; the food influencer Angela Maci will hold a cooking lesson .
And again, the oenologists Sissi Barattella and Alberto Brunelli will read a preview of some passages from their book on sweet wines that will be officially presented at Vinitaly, alternating them with the tasting of desserts and wines, during the Dessert and Desservir lesson with prof. Dominic Andolfato .
Inevitable a lesson on coffee , always present in the menus of yesterday and today. A tasting of two espressos will be held by one of the leading coffee tasting experts , Edy Biecker , awarded the "Lifetime Achievement Award" by the Specialty Coffee Association of Europe.
EXHIBITION OPENING HOURS
Monday and Tuesday Closed
Wednesday 16-20
Thursday 14-18
Friday 14-18
Saturday 10-18
Sunday 10-18
THE CURATOR
Alessia Cipolla: Architect and founder of Studio Archipass, AIS sommelier, ONAS salami master taster, in 2009 she founded La Costruction of Gusto, which in 2022 became a company that develops projects and objects dedicated to the world of taste, food and hospitality. In 2015 he published the book “Il Progetto della Tavola. Building the space of conviviality” edited by FrancoAngeli. He is a professor of Food Design and Art de la Table in international masters and haute cuisine schools and holds his own course in Planning and Gastronomy at the faculty of economics of the Mercatorum University. He writes for magazines of the F&B sector.
For more than 25 years he has been interested in everything that happens on the Table but also around the Table. The passion for gastronomic culture and its history as well as for the design of the table have allowed her to have a privileged point of view on the world of taste, suspended between architecture, design and gastronomy.
www.studioarchipass.it | www.laconstructionofgusto.it
