Chef Luca Galli. Photo by Matt Borkowski/BFA.com.

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 presented 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, prepared meals and presented the history and traditions of each specialty every third Friday, beginning on April 5.

Through the summer of 2024, Luca guided 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 served 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 was available for three weeks on Café Silvia’s daily menu.

The inaugural entree was 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.

Photo by Alexa Hoyer
Photo by Alexa Hoyer.
Photo by Alexa Hoyer
Photo by Alexa Hoyer.



$50 tickets were available and included free admission to the museum.

Café Silvia was 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.
Emilia-Romagna
Lasagne alla bolognese (Sheets of Fresh Pasta with Meat Sauce)

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

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

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

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

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

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

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

Friday, September 6, 2024, 1:00 p.m.
Lazio
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.

Photo be Alexa Hoyer
Photo be Alexa Hoyer.
Photo by Alexa Hoyer
Photo by Alexa Hoyer.

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