(5 December, 2016) The first italian culinary products that Russians came into contact with were Italian wines, specifically Malvasia. During the course of a conference titled “The immage of Italian Culinary Arts in Russian Literature” (7 December at 19:00 at the Italian Cultural Institute of Moscow) Vitalij Zadvornij and Ivan Lupandin, director and Vice-director of the Institute of European Civilisation will talk about Italian wines and digestives in Russian literatures of the 19th and 20th centuries and earlier. The focus of the conference will also be maccheroni in Soviet poetry, the poetic image of Italian cheeses and seafood. The conference will also focus on the impression Russian authors had of Italian dishes and the role Italian culinary arts had in Russian literature with respects to culinary traditions of other countries. (Red)
