Italian and European Rice, Saturday, June 10 @ 10 AM Zoom

Culinary Historians of Chicago

Live from Rome: A Slice of Rice — Italian Style



Presented by Valentina Masotti

Our illustrious speaker, Valentina Masotti, rice sommelier, comes to us from her home in Rome, Italy, where she will serve up a cornucopia of delectable rice history, teach us about the different classifications of rice, and demonstrate how to properly prepare risotto. Here’s what’s on our rice guru’s menu:

- What kind of rice is cultivated in Europe and in Italy.
- What should we use for different recipes? (We’ll discover the European classification to distinguish the different types.)
- The milling process: white rice and whole rice.
- Round rice: from soups to dessert.
- Sushi rice: crystalline round grain.
- Long B grain for salads and pilaf. Not only Basmati!
- Long A grain for risotto.
- Black whole rice and red whole rice.
- The international history of risotto.
- How to prepare risotto in 4 steps.

Bio: Valentina Masotti is considered one of Italy’s most respected food authorities, She is both a certified Rice Sommelier and Wine Sommelier, has published cookbooks on rice, and offers online classes in Italian and English.

Instagram: @rice_sommelier
http://www.facebook.com/thericesommelier
e-mail: Masottiv@gmail.com
https://www.ricesommelier.com/ (Select English version.)

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Saturday, June 10, 2023
10 a.m. Central Time
Presented Via ZOOM

If you are not already on our email list, then to receive zoom link,
please e-mail: Culinary.Historians@gmail.com

http://www.CulinaryHistorians.org

https://www.youtube.com/watch?v=3BezhB-C2T4


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Podcast on Live from Rome: A Slice of Rice — Italian Style

From 2008 until mid-2013, Culinary Historians programs were recorded by WBEZ via Chicago Amplified. Since then, we have recorded our programs hosted on soundcloud.

You can find a list here.

We are also on:
Google Podcast
iHeartRadio
Apple Podcast
rss feed
RadioPublic
SoundCloud
Spotify
Stitcher

These run the length of an introduction plus presentation with questions, but no food samples for anyone until we meet in person once more.

I forgot to include this program, though these friends can be on the same page.

https://www.youtube.com/watch?v=7mb0bLqx6uc



Podcast

What’s behind Italy’s ingredients?
Presented by Viola Buitoni



Come join us as Viola Buitoni (yes, she’s a member of that illustrious pasta-manufacturing family) shares the history and geography of Italy’s most iconic ingredients, and gives tips on how we can incorporate their vibrant flavors and techniques into our kitchens. (Think balsamic vinegar, flakes of parmigiano reggiano, fresh ricotta and creamy grains of risotto.) As a native Roman raised in the Umbrian countryside, Viola grew up savoring these artisanal foods.

Viola will also give us a preview of her just-released debut cookbook Italy by Ingredient: Artisanal Foods, Modern Recipes

Viola is now a San Francisco-based cooking instructor and food writer. In 2020, the President of the Italian Republic honored her with the title Cavaliere dell’Ordine della Stella d’Italia for her work furthering the culture and business of Italian food.

Recorded via Zoom on October 4, 2023

http://www.CulinaryHistorians.org

Viola will be at Eataly next week:

https://www.eventbrite.com/e/vip-book-s ... 2172586917

Valentina will be teaching a risotto class via Milk Street:

https://www.eventbrite.com/e/small-grou ... tdtcreator