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Cultural Activity

La taverna di platone

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Taverna di platone

Plato's Tavern is a sort of symposium that I created and coordinate together with Professor Alberto Capatti, as part of the cultural activities of the Accademia del Panino Italiano.

in our "Taverns" we take a look at the culinary world, its transformations and connections to today’s society, including myths and rites, all from the perspective of the panino. Paraphrasing the myth of Plato’s cave, and the invitation of the philosopher to people to go in search of the truth and not abandon oneself to the personal, imposed projections of the truth. We created this symposium to collect thoughts, information, experiences and ideas that can encourage consumers to "come out of the cave", and make a personal choice, allowing a perspective that is as neutral as possible and permits reasoned choices, overcoming prejudice, legacy and coercion according to the trends of the moment.

Competent and contrasting voices are called to participate in the Taverns on chosen themes, as so the conversation is animated with contradicting viewpoints, with the objective of creating a space for each opinion. Often our Taverns are contradictory and generate new ideas and alliances, and that is the moment that makes us feel useful and efficient. This takes place behind closed doors so as to allow for freedom of expression and ideas, away from the public.

Ludovica Amat

The Cooks' Panino.

May 2017

The deceptive seduction of an apparent freedom.

Great cooks thrive and survive, secretly, on panini. A comfort food that represents the cook’s nemesis: it isn’t cooked, it isn’t plated, the table isn’t set, it’s eaten with your hands, all the flavours are eaten together in one bite, and it’s difficult to find an accompanying wine. A great cook, in order to build a panino, must know how to predict how the individual foods will transform, together with the bread, and be eaten all together. Do you prefer to conserve the integrity of each, individual ingredient chosen? Which is the main ingredient? Do you prefer the result of tasting all the food together? Or a flavour that doesn’t exist? Will the cook make the bread?
Participants: Claudio Sadler, Daniel Canzian, Tommaso Arrigoni, Elio Sironi, Maurizio Ferrari, Filippo La Mantia.

The Imaginary Panino.

November 2017

In the paper "Mangiapensieri" (The Eater of Thoughts) (Ed. Derive Approdi) Alberto Capatti focusses the ideal around the panino. In this edition of Plato’s Tavern, we look into the possible connections between food, in the form of the panino, and our imagination. That which it reminds us of and the vocation of a culinary object, the panino, created in order to be destroyed, apart from in your memory and desire.
Participants: Francesco Cataluccio, Sara Porro, Matteo Ragni, Elio Nasuelli.

FRESH BREAD OR FROZEN BREAD?

6th September 2018

Comparisons and ideas for an informed choice, from Plato’s Tavern

What does one lose or gain by choosing fresh or frozen bread? From what the law actually says to the ideas of artisan bread makers, researchers, a frozen bread multinational, a cookery training school, an industrial producer of frozen bread machines, other players in the panino world, and also an entrepreneur in a bakery chain.