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