L'Italo-Americano

L'Italo-Americano THURSDAY, NOVEMBER 28, 2024 www.italoamericano.org 6 NEWS & FEATURES TOP STORIES PEOPLE EVENTS alongside his friend, award- winning Chef Nancy Sil- verton. "People like fancy meals, right? But in the end, what do they crave? I crave a sandwich," Chef Silverton, who prepared gourmet pani- ni with Chef Frassica, said. Their creations showcased regional flavors and ingre- d i e n t s , s u c h a s m a c k e r e l from Sicily, artichokes from Cilento, and burrata from Puglia. The event emphasi- zed the Mediterranean Diet and culinary roots, with a focus on high-quality ingre- dients and traditional reci- pes. O n t h e o p e n i n g n i g h t , E m a n u e l e A m e n d o l a , director of the Italian Cultu- ral Institute, highlighted the cultural significance of Ita- l i a n c u i s i n e a n d t h a n k e d sponsors and partners. "I'm always very proud to bolster the opening of the Week of Cuisine here at the Italian Cultural Institute. At first, you might think that cuisine and culture are not synony- mous, but in Italy, food is culture. It tells the story of who we are. It reflects our creativity, traditions, and way of life. If I had to descri- be Italian cuisine in three words, they would be authen- tic, high quality, and beauti- f u l l y s i m p l e . B u t w h e n I think of it, these words can also define Italian culture: they apply to Italian art, Ita- lian fashion, and Italian desi- gn. Food is special, though, because it connects us in a w a y t h a t v e r y f e w o t h e r things can." The evening also featured a special recognition by the President of the Republic, S e r g i o M a t t a r e l l a , t o Nancy Silverton's contribu- tions to promoting Italian cuisine in the US. "I have been a homeowner in Italy for the last 25-ish or more years. I've been going to a small little town in Umbria, where my house is," Chef Sil- verton shared. "And it truly is a n h o n o r b e c a u s e w h e n I land in Rome, I deplane and think, I'm home. And that's how I've felt for the last 28 years going to Italy. Every- body has a place where they feel like they belong, and that's where I really belong," concluded Chef Nancy, who is the co-owner of the Mozza Restaurant Group and the winner of the James Beard Foundation's Outstanding Chef Award in 2014. Alessandro Frassica, a c o o k b o o k a u t h o r a n d t h e r e c i p i e n t o f s e v e r a l noteworthy culinary awards, came all the way from Flo- rence, Italy. He is the visio- nary behind 'Ino, a panino- t e c a t h a t r e d e f i n e d t h e Italian panino with high- quality artisanal ingredients. "I particularly love extrava- gant olive oil. I always say that in a panino, you can close your eyes and imagine being in Sicily or Campania. Olive oil is one of my favorite ingredients. You cannot use bad olive oil because it can change your entire plate in a s e c o n d . U n f o r t u n a t e l y , s o m e t i m e s p e o p l e d o u s e poor-quality olive oil. But for me, it is an ingredient you c a n n o t w o r k w i t h o u t — i t changes everything." T h e t w o c h e f s t o o k t h e guests on a culinary journey through Italy by preparing gourmet panini, with each p a n i n o t e l l i n g a n I t a l i a n story: the story of a place, its t r a d i t i o n , a n d i t s p e o p l e . Chef Nancy Silverton and Chef Alessandro Frassica not only share their activities but also a deep friendship, repre- senting the power of food to bridge cultures and tradi- tions and to bring people together through common experiences. "Another thing that Alessandro and I really b o n d e d o v e r i s t h a t n o w , more than ever in Italy, you can find so many great jarred items that help you make something like a sandwich. Most of the ingredients we used today were imported from Italy," said Chef Nancy. Chef Alessandro Frassica emphasized the use of fresh ingredients in imaginative combinations. During the preparation of one sandwich, he shared his approach to selecting ingredients. "I ope- ned my place in Florence 18 years ago, and what I wanted to do is exactly what we are d o i n g t o n i g h t : t r a v e l i n g through Italy via a panino's ingredients. In each of them, you can find a territory, the people behind it, and a new understanding of Italy. With o u r f i r s t p a n i n o t o n i g h t , we're going to Sicily. I love this place—my father came from Sicily. We'll use one type of fish, mackerel, which isn't as famous as tuna but has a great flavor. The fisher- men catch mackerel around the Eolie Islands. I also like to add other flavors of Sicily, like capers and oregano from P a n t e l l e r i a . T h e n , w e a r e moving to Campania with these artichokes from Cilen- to. As for the bread, I always use ciabatta. Bread must be put inside the oven alone— never with the ingredients. I truly think bread is the most important ingredient for a panino." "At first, you might think that cuisine and culture are not synonymous, but in Italy, food is culture. It tells the story of who we are. It reflects our creativity, traditions, and way of life," IIC LA Director Emanuele Amendola said CONTINUED FROM PAGE 4 Above, Nancy and Alessandro at work during the "Week" in LA. Bottom, The two chefs with, from left, Consul General Raffaella Valentini, IIC LA Director Emanuele Amendola and Consul Lorenza Errighi (Photos: International Creative Productions)

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