Chef Luca Galli. Photo by Matt Borkowski/

Viaggio con Luca: The History of Regional Italian Cuisine

The events connect Magazzino’s visual arts program to wider themes in Italian culture

Magazzino Italian Art Museum presents a new series of events inviting visitors to experience regional Italian specialties with expertly paired wines at Café Silvia, located in the Robert Olnick Pavilion at Magazzino Italian Art Museum, in Cold Spring, New York.

Luca Galli, Café Silvia’s chef, will prepare meals and present the history and traditions of each specialty every third Friday, beginning on April 5.

Continuing through the summer of 2024, Luca will guide diners through a culinary exploration of Italy’s diverse regions, featuring specialties from Emilia-Romagna, Piemonte, Lombardia, Veneto, Campania, Sardegna, Sicilia, Toscana and Lazio.

The meals will serve as a window into the evolution of Italian cuisine, providing museum visitors with deeper context for the artworks on view throughout the galleries. After each event, each regional specialty will be available for three weeks on Café Silvia’s daily menu.

The inaugural entree will be the renowned “lasagna" that originates from Bologna, the Capital of Emilia-Romagna. Tracing its roots back to ancient Roman times, where it was known as “laganum,” this renowned specialty has undergone a fascinating transformation over the centuries, evolving from simple rectangular squares of pasta made with wheat flour and topped with meat into one of Italian cuisine’s most famous—and delicious—regional specialties.

$50 tickets are available at the links below and include free admission to the museum.

Café Silvia will be closed to the public during the events, from 12:30–3:00 p.m.

Spring and Summer schedule:

Friday, April 5, 2024, 1:00 p.m.
Lasagne alla bolognese (Sheets of Fresh Pasta with Meat Sauce)

Friday, April 26, 2024, 1:00 p.m.
Vitel tonnè (Cold Sliced Veal with Creamy Tuna Sauce)

Friday, May 10, 2024, 1:00 p.m.
Riso al salto alla milanese (Crispy Rice Pancake)

Friday May 24, 2024, 1:00 p.m.
Baccalá mantecato alla veneziana (Creamed Salted Cod)

Friday June 14, 2024, 1:00 p.m.
Frittata di spaghetti alla napoletana (Neapolitan spaghetti omelette)

Friday, July 5, 2024, 1:00 p.m.
Culurgiones (Potatoes & Pecorino Ravioli with Mint)

Friday, July 26, 2024, 1:00 p.m.
Macco di fave con cicoria (Fava Bean Purée with Chicory)

Friday, August 2, 2024, 1:00 p.m.
Pappa al pomodoro (traditional tomato and bread soup)

Friday, September 6, 2024, 1:00 p.m.
Pasta Amatriciana (Rigatoni, Cured Pork, Tomatoes and Pecorino)

About Chef Luca Galli
Luca entered the Culinary Institute of Clusone at 14 and brings with him 30 years of culinary experience, having worked at Harry’s Bar in London, the Joia Restaurant in Milan, Hotel Cervo in Porto Cervo Sardinia, and Tony May’s San Domenico in New York City.

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