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TZID:America/Chicago
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DTSTART:20230312T030000
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TZOFFSETTO:-0500
RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3
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DTSTART:20221106T010000
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BEGIN:VEVENT
DTSTAMP;TZID=America/Chicago:20260915T002729
UID:175630@calendar.wisc.edu
DTSTART;TZID=America/Chicago:20221116T120000
DTEND;TZID=America/Chicago:20221116T130000
DESCRIPTION:Talk/Demonstration by Chef Martino Beria (Italy): “Wilderness
  in Breadmaking”. Italian Chef Martino Beria has been invited to respond
  to the 2022 theme of the Week of Italian Cuisine on “Conviviality\, sus
 tainability and innovation: the ingredients of Italian cuisine for people
 ’s health and the safeguard of the planet”. Beria will present a lectu
 re on breadmaking\, starting from the use of ancient grains\, and the anth
 ropology of food. Tasting of "crostini" will follow. In Italian with Engli
 sh translation.\n\nCONTACT: 658-6955\, gmeneche@wisc.edu\n\nURL: https://f
 rit.wisc.edu/event/public-talk-demonstration-by-chef-martino-beria-wildern
 ess-in-bread-making/
LOCATION:Slow Food UW\, 1127 University Ave. (corner of University and Char
 ter)
SUMMARY:7th annual "Week of Italian Cuisine in the World" 2022
URL;VALUE=URI:https://frit.wisc.edu/event/public-talk-demonstration-by-chef
 -martino-beria-wilderness-in-bread-making/
END:VEVENT
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