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CUCINA SLOW FOOD: Osteria del Boccondivino.

  • 01 Apr 2022
  • 11:00 AM - 12:00 PM
  • ONLINE

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Cucina Slow Food

Osteria del Boccondivino


LIVE FROM ITALY

Friday, April 1 11:00 am - 12:00 pm CDT via Zoom 

The Secrets of Vitello Tonnato, Tajarin, Brasato al Barolo and Panna Cotta with Wine Pairings

English Conversation


Slow food versus fast food - what is the difference? Find out directly from the people who live it and embrace it every day. Connect with the chefs and the restaurants that believe and defend Italian traditional slow food preparation, customs and traditions. Learn about the farmers and food producers who are the custodians of the biodiversity and land that provide the slow food ingredients. Learn their philosophy and the stories behind their choices. Discover with your own eyes the atmosfere of their restaurant and some of their secrets and tricks in the kitchen, new ideas a “tavola” and follow them through the preparation of a simple recipe.

Join us to meet the people that make Osteria del Boccondivino a sure destination in Bra: in the kitchen Andrea, Vladimir and Manuel and in the dining room  Lella, Monica and Fulvio.

The name of the restaurant is a paronomasia (a play on words). Boccone or boccon means mouthful in Italian and the word is commonly used in the expression mangiare un boccone, in other words, to get a bite to eat. Divino means divine, of course, but it can also be scanned as di vino, meaning of wine.

So the name could be read as a divine mouthful or a mouthful of wine.

Historically, the osteria was a place where travelers stopped, ate, and slept along their journey (a trattoria, on the other hand, was originally a place where farmers and ranchers sold their wares).

The Osteria del Boccondivino is one of Italy’s most famous osterie. It first opened its doors in 1984 and just a few years later, in 1986, it was where the Slow Food movement was founded by Carlo Petrini. It ultimately became the Slow Food historic headquarters. And today, it remains an icon and an expression of the Slow Food ethos.

Online Event

All registered participants will be sent the webinar recording.



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