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The Art of Focaccia Making at the Kala Ghoda Arts Festival



The Art of Focaccia Making at the Kala Ghoda Arts Festival

When we think of Italy, the first things that come to mind are the delicious food and wine and the rich cultural heritage. This presentation will explore that intricate weave of science, know-how, history, tradition and innovation found in Italian cuisine. The second event at the KGAF is a lesson on how to make focaccia, a food common to the cuisines of many countries. However, in a territory as poor and as rough as Liguria, focaccia has reached extraordinary levels of taste and variation: Genoan focaccia, potato focaccia, focaccia made with rosemary or sage, olives, onions, raisins or cheese. We will share a variety of focaccia recipes with you and explain the scientific reasons why it is possible to make all of these products. This workshop will also be an opportunity to discover that little strip of land, a few miles wide with a wealth of unforgettable landscapes. The workshop will be presented by Emanuele Bargelli. He has a degree in chemistry and has worked with the Festival della Scienza since 2004. Bargelli organizes up to eighty events annually for the Festival, among those most notable is Sapori di Scienza – Scienza in cucina, which attracts 13.000 visitors each year. He won the first national competition Parlar di chimica and he is also often a guest on Italian State network (RAI).

Free entry. For more information, please visit


Date: Thursday, February 11, 2016

Time: From 5:00 pm To 6:00 pm

Organized by : Kala Ghoda Arts Festival

In collaboration with : Istituto Italiano di Cultura, Mumbai

Entrance : Free