|
File name: threechefs.jpg
Chefs from left to right: Chef Fabio Salvatore of Café Milano in
Georgetown, Washington, DC; Chef Arturo Iengo of Ristorante Pascalucci
in Benevento, Italy; and David Rogers of Restaurant Associates, National
Gallery of Art, standing in front of a photomural of the painting Vesuvius
from Portici by Joseph Wright (c. 1774-1776). Photo by Deborah Ziska © 2008
Board of Trustees, National Gallery of Art, Washington.
|
|
File name: iengo.jpg
Chef Arturo Iengo, executive chef, Ristorante Pasaclucci, Benevento, Italy
and guest chef at Garden Café: Italia at the National
Gallery of Art, Washington. Chef Iengo contributed two signature dishes
(Braciolone alla Napoletana and Babà Cake) to the menu of Garden
Café: Italia (October 14, 2008, through January 25, 2009).
Photo courtesy of Manuela Barzan/COMTUR.
|
|
File name: salvatore.jpg
Chef Fabio Salvatore, executive chef, Café Milano, Georgetown, Washington,
DC, in his kitchen. As guest chef at Garden Café: Italia at
the National Gallery of Art, Washington, Chef Salvatore contributed two
signature dishes (Sformatino di Pasta and Panna Cotta) to the menu of Garden
Café: Italia (October 14, 2008, through January 25, 2009).
Photo courtesy of Café Milano.
|
|
File name: rogers.jpg
Chef David Rogers, executive chef, Restaurant Associates at the National
Gallery of Art, Washington, in his kitchen. Chef Rogers developed the
buffet menu for Garden Café: Italia (October 14, 2008,
through January 25, 2009), including signature dishes Zuppa di Pesce
and Lasagna Tartufata ai Porcini. Photo by Anabeth Guthrie © 2008
Board of Trustees, National Gallery of Art, Washington.
|
|
File name: cucinanapoletana.jpg
The new release Cucina Napoletana: 100 Recipes from Italy’s Most
Vibrant City (Interlink Books) by Chef Arturo Iengo, available in
the exhibition shop for Pompeii and the Roman Villa: Art and Culture
around the Bay of Naples at the National Gallery of Art, Washington,
October 19, 2008, through March 22, 2009.
Photo courtesy of Interlink Books.
|
|
File name: bracioloneallanapoletana.jpg
Signature dish Braciolone alla Napoletana (pork roulade with prosciutto,
Parmesan, and parsley) created by Chef Arturo Iengo of Ristorante Pascalucci
in Benevento, Italy, for Garden Café: Italia, at the
National Gallery of Art, Washington, October 14, 2008, through January
25, 2009. Photo courtesy of Interlink Books.
|
|
File name: babacake.jpg
Signature dish Babà Cake (yeast cake soaked in Rum syrup) created
by Chef Arturo Iengo of Ristorante Pascalucci in Benevento, Italy, for Garden
Café: Italia, at the National Gallery of Art, Washington, October
14, 2008, through January 25, 2009. Photo courtesy of Interlink Books.
|
|
File name: iengoshopping.jpg
Chef Arturo Iengo of Ristorante Pascalucci in Benevento, Italy, with his
wife Chef Lidia Direttore shopping at the fish markets on the waterfront
in Washington, DC, during their recent visit. Photo by Deborah Ziska © 2008
Board of Trustees, National Gallery of Art, Washington.
|
|
File name: iengopreparing.jpg
Chef Arturo Iengo of Ristorante Pascalucci in Benevento, Italy, preparing
his signature dish Braciolone alla Napoletana on October 14, 2008,
at the public tasting for Garden Café: Italia at the
National Gallery of Art, Washington, through January 25, 2009. Braciolone
alla Napoletana is featured in Chef Iengo’s new cookbook, which
is available in the exhibition shop for Pompeii and the Roman Villa:
Art and Culture around the Bay of Naples at the National Gallery
of Art, Washington, October 19, 2008, through March 22, 2009. Photo
by Dean Beasom © 2008 Board of Trustees, National Gallery of Art,
Washington.
|
|
File name: iengobooksigning.jpg
Chef Arturo Iengo of Ristorante Pascalucci in Benevento, Italy, signing
his new release Cucina Napoletana: 100 Recipes from Italy’s
Most Vibrant City (Interlink Books) on October 14, 2008, at the
public tasting for Garden Café:Italia at the National
Gallery of Art, Washington, through January 25, 2009. The cookbook
is available in the exhibition shop for Pompeii and the Roman Villa:
Art and Culture around the Bay of Naples at the National Gallery
of Art, Washington, October 19, 2008, through March 22, 2009. Photo
by Dean Beasom © 2008 Board of Trustees, National Gallery of Art,
Washington.
|
|
File name: sformatino.jpg
Signature dish Sformatino di Pasta (timbale of pasta with eggplant and
veal ragú) created by Chef Fabio Salvatore of Café Milano
in Georgetown, Washington, DC, for Garden Café: Italia, at
the National Gallery of Art, Washington, October 14, 2008, through
January 25, 2009. Photo by Dean Beasom © 2008 Board of Trustees,
National Gallery of Art, Washington.
|
|
File name: lasagna.jpg
Signature dish Lasagna Tartufata ai Porcini (baked mushroom lasagna with
fresh porcini mushrooms and truffle essence) created by Chef David
Rogers of Restaurant Associates at the National Gallery of Art, Washington,
for Garden Café: Italia, at the National Gallery of
Art, Washington, October 14, 2008, through January 25, 2009. Photo
by Dean Beasom © 2008 Board of Trustees, National Gallery of Art,
Washington.
|