An Evening of Regional Italian Cuisine, Lazio

About this event

Chef Kathryne Bennett’s dinner will be a feast to explore the culinary complexities of Lazio, the Italian region including Rome. Ancient Romans relied on Pecorino Romano sheep’s cheese for long journeys and elegant feasts where spit-roasted pigs were also on the menu. In the mid-19th century, suplis di riso, rice balls (supplì) were devoured by hard-working Romans and French soldiers alike. Carbonara was allegedly born in the 1940s from American and British military rations of bacon and eggs, which Roman cooks combined with pasta — and that pecorino. Lazio’s legendary political history and borders touching six Italian regions make its cuisine a tapestry of rich dishes with surprising roots. Chef Kathryne Bennett’s Bionda dinner on September 29 will be a feast to explore these culinary complexities of Lazio. Space is limited to only 10 guests.