A lecture by Vincenzo Rizzi
DISCOVERING APULIA, ITS FOODS AND WINES
A Region on the Italian boot
Monday, April 28, 2014 - 6:30pm
Istituto Italiano di Cultura
496 Huron St., Toronto
Jutting out at the heel of Italy’s boot, the region of Apulia, known today as Puglia, is nestled between the Adriatic and Ionian Seas. Bleached by the sun, its extensive territory has lived through many centuries of history and of people that have come from its crystalline waters: from the Byzantines to the Greeks, from the Balkans to the Normans, the Spanish, the Turks, the Swabians. All have contributed to make it a unique land, dotted with vineyards and ancient olive trees, blanched trulli and hilltops where the cuisine was and remains all-important. Apulia’s family tables overflow with an abundance of wonderfully tasty vegetables, drizzled in its extraordinary olive oil, delicious cured meats, seafood and cheeses. Prof. Rizzi, who is the representative of the Bari Delegation of the Accademia, will lead us in a tour to discover this magic Region, its food and wines.