The event will consist of several moments. At Casa Robegan, a Renaissance residence a stone's throw from the Duomo, the exhibition will be held where about 300 menus will be exhibited between 1850 and 2022. The exhibition itinerary, part of a Piedmontese collection among the most important in Italy, crosses the splendid entrance hall and the noble floor of the building, narrating small and large stories lived at the table.
<< Note di Pranzi is a project on the history of gastronomy and the culture of sharing . – says Alessia Cipolla. - The menu encompasses many aspects of the table: food, wine, setting, graphics. It is a small testimony of the customs of the various historical periods.>>
Simple and elegant or designed by great artists, the menus remain an interesting trace of moments of sharing, hospitality and conviviality and the set-up project provides for an exhibition in itineraries divided by theme, provenance and historical period.
Folded by an elegant ribbon, whether it belonged to royal houses or private citizens, the menu is the testimony of events to remember, private and public memories that tell the small or great story.
The menu is also a useful source for many fields of research, from gastronomy to sociology, passing through the history of illustration, image, fashions and customs. Like the kitchen, even the organization of the meal in fact evolves according to the eras, history and places.
Note di Pranzi will also involve the whole city, thanks to events open to the public, including conferences and workshops on the history of gastronomy and culture at the table and two cooking lessons held by the cook and influencer Angela Maci. All the meetings will take place in historic places and venues in the city centre.
In fact, the choice of Treviso is not accidental: first of all, the event perfectly embodies the spirit of Marca Gioiosa et Amorosa, moreover, precisely in the province of Treviso, at the Abbey of Sant'Eustachio in Nervesa della Battaglia, Monsignor Della Casa wrote the Galateo , a central element in our culture of hospitality.
Alessia Cipolla : Architect and founder of Studio Archipass, AIS sommelier, ONAS salami master taster, in 2009 she founded La Costruction of Gusto, which in 2022 became a company that develops projects and objects dedicated to the world of taste, food and hospitality. In 2015 he published the book "The Table Project. Building the space of conviviality" published by Francoangeli. He is a professor of Food Design and Art de la Table in international masters and haute cuisine schools and holds his own course in Planning and Gastronomy at the faculty of economics of the Mercatorum University. He writes for magazines of the f&b sector.
For more than 25 years he has been interested in everything that happens on the Table but also around the Table. The passion for gastronomic culture and its history as well as for the design of the table have allowed her to have a privileged point of view on the world of taste, suspended between architecture, design and gastronomy.
