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panel discussion > THE ITALIAN MEDITERRANEAN DIET AND CULINARY ROOTS: SPOTLIGHT ON THE USE AND HEALTH BENEFITS OF ITALIAN OLIVE OIL AND BALSAMIC VINEGAR

Olive

On the occasion  of the 9th Week of the Italian Cuisine in the World, this panel discussion will talk about “The Italian Mediterranean Diet and Culinary Roots: Health and Tradition” with a spotlight on the health benefits and the use in Italian cuisine of two iconic Italian staples: olive oil and balsamic vinegar.

Panelists include Dr. Maura Fanti, researcher in Dr. Valter Longo’s USC Longevity Institute; Chef Tommaso Iorio, founder of “Tuscany at Home”;  Fabrizio Cuomo of De Nigris balsamic vinegar; and Dr. Sunnie DeLano, Pepperdine professor and director of the Nutritional Science Certificate Program.  The discussion will be moderated by Professor Brittany Corbucci together with Pepperdine Italian majors and will include insights from each speaker and questions from the audience.

A reception with olive oil and balsamic vinegar tastings and pairings will precede the panel at 5pm in the  on the Pepperdine Malibu Campus.

 

INFORMATION

Wednesday, November 20 |  5:00 pm
📍 Pepperdine University Drescher Auditorium
24255 Pacific Coast Highway Malibu, CA 90263

  • Organized by: Consolato Generale d'Italia, Istituto Italiano di Cultura a Los Angeles, COM.IT.ES Los Angeles e Università Pepperdine