Saturday July 10th 5–8pmBed Stuy, Brooklyn (exact address TK on day of event) Join us in Brooklyn for an evening of pasta making, aperitivo, dinner, and good company! Adriana, who hosted our popular Pasta at Home virtual series, is teaching her workshop IRL. We look forward to sharing with you in person! In this workshop we will work with a traditional eggless, durum wheat pasta dough to learn handmade pasta techniques and to explore the poetic and sculptural potential of the material as a means to better understand the relationships between form, material, body, and landscape inherent to cuisine. Hosted at a private residence in Bed Stuy, will begin with a presentation and a light aperitivo, collectively make and shape the dough, and culminate the workshop by cooking and tasting our creations. Your ticket includes all ingredients and tools, plus snacks, dinner, wine and other drinks! The goal is not to become an expert pasta maker, but to develop through practice a critical understanding of a kind of traditional labor and its embedded histories. Pasta (or truly any traditional food-craft) can serve to cultivate an awareness of labor that conditionally included the landscapes and ecologies that produce the raw ingredients as well as the people who perpetuate the tradition. In making pasta, we can ask how engaging with traditional food-ways produces (or re-produces) a kind of solidarity, between individuals or between people and the landscape? Pasta, aperitivo offerings, and sauce will be vegetarian and will contain dairy and gluten. Instructor Bio Adriana Gallo is a Brooklyn-based artist, born in Milan and raised between Italy and the Northeastern U.S. She received her BFA from the Rhode Island School of Design in 2015. Her practice encompasses painting, sculpture, and food with an emphasis on labor, ritual, and the resulting artifacts.
