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Luiss Guido Carli

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Film and Flavors - Spring 2016

Flavors and Film LUISS

The initiative takes a non-conventional approach to gastronomic culture through films in which food is a form of social expression and a catalyst of emotions, tensions and crises.

In addition to touching on these subjects, the selection of films will be accompanied by tastings, promoting a new way to understand a character’s psychology, the atmosphere of a scene and the climax of a story through a recipe, all while tasting the film’s central dish. 

Tastings are offered by Obicà, a chain of Italian restaurants, specialized in traditional Italian recipes and high-quality buffalo mozzarella. Their dishes are the result of continuous research of genuine artisanal products, presented in simple, traditional Italian recipes with a contemporary twist.

All screenings and subsequent tastings take place in Aula Polivalente on the Viale Romania campus, from 6:30 p.m. until 9:00 p.m

Each tasting has a limited spaces. To participate, send an email to attivitaculturali@luiss.it by February 9, 2016 using your LUISS email address, listing your name, phone number and the event you would like to attend. To allow as many students to participate as possible, students may only register for one event, and be added to waiting lists for others.

Julie & Julia - Tuesday, February 16, 2016

by Nora Ephron; with Meryl Streep, Amy Adams, Stanley Tucci, Chris Messina, Linda Emond. USA 2009, 118 min.

  • Focaccia with rosemary and Trapani salt from Oro di Sicilia Carmelo Culcasi - Paceco with fresh basil pesto and dried tomato pesto
  • Moretti Italian artisanal beer

Focaccia is a simple and genuine dish, consisting of bread flavored with olive oil, salt and rosemary. A versatile snack that everyone loves, focaccia is appropriate for a wide variety of meals, as a side or main dish. During the event, students will taste focaccia made with Petra del Molino Quaglia flour, made with the best stone-ground grain. The dough is then left to rise slowly for a minimum of 48 hours, then cooked on refractory stone, guaranteeing a light and fragrant and result.

Ratatouille - Tuesday, February 23, 2016

by Brad Bird, Jan Pinkava; with Patton Oswalt, Ian Holm, Lou Romano, Brian Dennehy, Peter Sohn. USA 2007, 108 min.

  • Sicilian Caponata
  • Wine - Leone Tasca D’Almerita

Ratatouille is a vegetable-based side dish from Provence, now common in most of France, especially in Nice. Made with cubed fresh vegetables, flavored with thyme, basil and/or other herbs in addition to thinly sliced onions. The dish is similar in preparation and flavor is the Italian peperonata or Sicilian caponata.

Cous Cous - Tuesday, March 8, 2016

by Abdel Kechiche; with Habib Boufares, Hafsia Herzi, Faridah Benkhetache, Abdelhamid Aktouche, Bouraouïa Marzouk. Francia 2007, 148 min.

  • Cous cous with grilled vegetables and citrus fruit pesto
  • Organic tea

A traditional North African dish, generally served with vegetables and meat (chicken, lamb or mutton) while in some regions, fish and calamari are also used. It is a popular dish in France and in Trapani, Sicily. The cous cous sampled in this tasting will be served with vegetables and buffalo mozzarella DOP from Campania.

Haute Cuisine - Tuesday, March 22, 2016

by Christian Vincent; with Catherine Frot, Jean d'Ormesson, Hippolyte Girardot, Arthur Dupont, jean-Marc Roulot. Francia 2012, 113 min. 

  • Mozzarella cream with orange sauce
  • Valdobbiadene Prosecco Superiore DOCG Bortolomiol

The film focuses on the quality of products, the origin of ingredients, the choice of suppliers, the simplicity of dishes and traditional recipes. The tasting thus features two classic Italian products.