Italian Clubs, Events, Lifestyle; Travel Italy

From March 29 to April 2 Verona (Veneto) will host Vinitaly, major wine and spirit exhibition — the largest in Italy and one of the largest in the world.
This wine five days also will feature wine and food pairing sessions teaching how to best combine certain wines with various foods. Details at Vinitaly Website

A very original art-gastronomic event taking place in Milan is ”Arte da Mangiare mangiare Arte — Art to be eaten eating Arte“, where the artists use food as working material. It’s about connecting gastronomic culture to the artists’ creativity.
When: from March 31 until to April 2, 2006. See the event program

A dish very ok for the coming spring — simple and also light, is Spring Pasta.
It’s a very easy recipe to prepare and it will take you around 15 minutes. Fusilli, vegetables such as young peas and onion, bacon and cooked ham is all you need.

Ingredients (servings 4):
- Fusilli 400 gr.
- Young peas 200 gr.
- 1 Onion
- 2 tablespoons of Extra virgin olive oil
- Bacon 100 gr.
- Cooked ham 150 gr.

- Preparation -
After slicing the onion finely, fry it in the oil into a pan. Cut the bacon into small strips, add it to onion and fry it in the oil until brown on the outside. Add the peas and let them cook until they are soft. Take the pan off the fire.
Cut the the cooked ham into small pieces and add it to the pan.
After boiling the Fusilli, drain and add them to the pan and let on the fire for a few minutes.
That’s all. This dish can be served either hot or cold.

On March 31, young tenor Aaron Caruso stars in a Tribute to Mario Lanza, the late great tenor who was arguably the greatest of the 20th Century. 

We have heard Lanza sing Caruso in the movie, The Great Caruso (about Enrico Caruso) and now we will hear Caruso (Aaron that is) sing Lanza. 

When: March 31 at 8 p.m.
Where: Rhode Island College, 600 Mt. Pleasant Avenue, Providence, RI.  
Tickets are available by callng the box office at 401.456.8144.

The Balsamic Vinegar — the Aceto Balsamico, is undoubtedly one of the delicacies only Italy can offer.
Highly appreciated by chefs and gourmet food lovers, so different and much more expensive than common vinegars, it is dark and thick with a complex, sweet taste.
Used in salad dressing, to enhance sauces, pastas, risottos, plain meat or fish, or even fresh fruit such as strawberries.

The area surrounding the city of Modena — Emila-Romagna, is its traditional production area.

Modena celebrates its internationally well-known balsamic vinegar, the “Aceto Balsamico Tradizionale di Modena“, the first weeks in March.
The celebration takes place throughout the city and surrounding areas, with restaurants and cafes serving traditional dishes designed to enhance the flavour of the vinegar and featuring new recipes created by top Italian chefs.

Where: Modena - Emila-Romagna (see on the interactive map).