Dining with God: A Lecture-Performance on Food and Religions

Don Andrea Bigalli and Leonardo Romanelli delve into a theme central to the world of religions, sharing anecdotes, curiosities, forbidden foods, and traditions that are still relevant today.

What could the pig have possibly done to be banned from the tables of many peoples who, for religious reasons, do not consume it? And was it from this absence that the possibility of making cured meats from goose arose? Then there’s the avoidance of beef, as well as the ideas of veganism and vegetarianism—topics that Don Andrea Bigalli and Leonardo Romanelli will explore during an engaging talk-performance, retracing the customs, traditions, and precepts of various religions. Wine, too, will have its place, as it is considered a sacred product in some beliefs and a drink forbidden in others.

How to Become a Sommelier in 50 Minutes

Leonardo Romanelli has written a play dedicated to the world of wine, which he himself performs, gently poking fun at the excesses of a passion that, for many, becomes a profession—often carried out in a rigid and unwelcoming way. The premise is to revisit the history of wine, retracing the key milestones that have shaped this product, starting from the history of the vine and moving on to the art of tasting. He teaches the art of tasting through the fundamental rules that have been codified and are conveyed in tasting courses. The discussion then broadens, highlighting the quirks that characterize enthusiasts, who try to impress friends with grandiose language, professorial attitudes, and almost ridiculous gestures. In short, there is just enough time to learn how to hold a glass and take a historical journey through this noble beverage, ending with a desire to learn more.
In the show, he is joined by Alessandro Masti, who plays a teetotal student eager to discover the nectar of Bacchus, finding himself in increasingly absurd situations in a crescendo of humor that engages the entire audience.

GALEOTTO FU IL RISOTTO

Leonardo Romanelli tells the story of the last dish prepared by a chef at the end of his professional life: a risotto. A cook at the close of his career, eager to take stock of what he has experienced and what he sees today in kitchens. He retraces the years spent working with great chefs who made a difference in the culinary world, as well as in more modest, rough, and sometimes grimy trattorias across Italy; on cruise ships cooking for hundreds of guests with little taste and little manners; and in grand hotels of high standard and elegance—though not always so. It is a look at a wide range of humanity, at times taking on exaggerated, almost grotesque tones.
The chef reflects on the modern role of cooks, who have become entertainment figures, television personalities, idols of the young, and subjects of memes, all with an ironic and amusing tone. All the while, he prepares a risotto that will later be tasted by the audience. A symbol of a dish that requires no elaborate plating, meant to be enjoyed for its flavor rather than its appearance: it represents what he hopes will be the cuisine of the future—driven more by affection than by effect.