Humans,
Those of you who have been around for a while know about my first stint in Italy in the 1930s. My artist friends from France connected me with FT Marinetti, founder of Italy's Futurist movement. Two decades earlier, he'd caused ripples with his Futurist Manifesto, and he was looking to shake things up again. I suggested the culinary world was ripe for harvest. We locked ourselves in a room at the Casa Galimberti and emerged two weeks later with the Manifesto of Futurist Cuisine.
Much of the manifesto I now find silly (Absolutely NO pasta allowed! Lambrusco wine served in gas cans!), but I was religious about it back then. And I continued to return to that great country time and time again to pick up new (ancient) culinary techniques to bring to you all.
Years ago, we sold out tickets for a multi-night Cow by Bear: Italy series, premiering such favorites as my Tutti Frutti Di Mare, the Mambo Italiano, and the Milan-Turin cocktail. And I’m happy to say we’re back with a fresh installment of Italian cuisine done with a Bear flair.
On this menu, we are featuring courses with flavors from a handful of my favorite regions.
EMILIA-ROMAGNA Region – Here, I fell in love with my first Mortadella. Traditionally flavoured with peppercorns, the versions I sampled contained pistachios and myrtle berries. Incredible.
VENETO Region – This is where I stayed on a peach farm, gorging myself one night on so many stonefruit that I fell asleep among the groves. I woke up with what can only be described as a fruit-hangover.
PIEDMONT Region – In Piedmont, I first experienced the “Slow Food Movement,” which had such an astounding impact on me that I brought many of the values home to my table.
TUSCANY Region – Here I hiked many a rolling hill in an incredible multi-day wine tour that left me wondering why we’d ever drink anything else. I credit this region for refining my palette for the noble red.
SICILIA Region – I will never forget my Sicilian cousin Luciano waking me in the early morning hours and taking me via bicicletta to the local pasticceria for the freshest morning melt-in-your-mouth cannoli I have ever tasted.
I simply cannot wait to share the flavors that these experiences have shaped. Please join me for my upcoming series of Italian-inspired dinners.
All my love,
Bear