Italy is a country that can also be described through its food. Every region, every city, and every town, even the smallest, has something special to offer in terms of gastronomy. Proof of this can be found in the endless variety of pasta dishes that have existed and still exist on our peninsula. Behind their names lie stories, sometimes simple and sometimes complex, of customs and traditions, places and people. Stories that are worth continuing to tell and pass on because they are part of our memory, our culture, and our identity.
“The names of pasta in Italy from the Middle Ages to today” is the title of the conference curated by Valentina Iosco, which will introduce us to some of the names that populate the pasta category in Italian culinary language. It is a selection that aims to take you on a tasty journey to discover dishes with ancient or recent histories. The Chef Francesco Dili, will prepare a tasting of two types of pasta for the audience.
Thursday, November 27th 2025 at 6pm
Istituto Italiano di Cultura 1200 Dr. Penfield, Montréal
Free admission, RVSP required
Event in Italian
Valentina Iosco is a research fellow at the University of Florence working on the Vocabolario Dantesco, a project based at the Accademia della Crusca. She collaborates with the AtLiTeG project (Atlas of the language and texts of Italian gastronomic culture from the Middle Ages to Unification) and with the Lessico Etimologico Italiano. She studied at the University for Foreigners of Siena and obtained her PhD in Historical Linguistics with a study on the names of bread and pasta from the Middle Ages to the early 20th century under the guidance of Prof. Giovanna Frosini. Her research interests include Italian lexicography, the language of food, and the lexicon of Dante’s Divine Comedy.
Launched in 2016 by the Ministry of Foreign Affairs and International Cooperation, Italian Cuisine Week in the World is an annual global initiative that celebrates the excellence of Italian gastronomy, its deep cultural roots, and its contribution to international dialogue on food, health, and sustainability. The theme of this year’s edition, “Italian cuisine between health, culture, and innovation,” reflects the ever-evolving identity of Italian culinary tradition, where creativity and technology coexist with a millennial culture of well-being and conviviality. The 2025 program also draws inspiration from Italian cuisine’s nomination for inclusion in UNESCO’s Intangible Cultural Heritage of Humanity list, a recognition that celebrates the Italian way of transforming simple, quality ingredients into culture, identity, and shared pleasure.
Event organized in collaboration with Casa Artusi.
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