Papillon Wine Sensorial Experience
Facebook Live Cooking Class with Chef Luigi Diotaiuti
Explore Ravioli ripieni di caciocavallo
Interact with Chef Luigi Diotaiuti - “Culinary Ambassador of Basilicata"
Discover authentic Italian culture from the comfort of home
Thursday, 13 August 2020 / 6 pm CEST / 12 pm EST
Facebook Live from Washington DC - Watch along or cook along on the day!
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Did you know that Basilicata houses the cradle of human settlements in Italy? In fact, the ancient stories behind this magnificent culture go back generations, and so do the farming techniques, produce, recipes and vineyards. That is why ChefPassport - a true believer in authentic experiences and food - is proud to sponsor Papillon.
Papillons is an art exhibition honoring the tradition of the region in Locanda del Sole & Castello di San Severino, in Grumento Nova, Potenza, Italy where over 2000 participants across 150 restaurants are expected on the day. While local Italians meet face-to-face to celebrate culture and food, ChefPassport will sponsor a special FaceBook Live Online Cooking Class with world-known Chef Luigi Diotaiuti to bring digital food explorers together from across the globe in honor and recognition of the tradition Basilicata brings to the global community.
Chef Luigi Diotaiuti - “Culinary Ambassador of Basilicata"
Chef Luigi’s culinary philosophy combines full-circle vision of providing patrons with the best from the past, present, and future of Italian cuisine.
Chef Luigi Diotaiuti was named culinary “Ambassador” for representing the cuisine of his home region at the Basilicata Food & Wine Festival in Matera, Italy. Chef Luigi Diotaiuti, owner of Washington, DC’s Al Tiramisu and Aperto was honored with the title of being an Ambassador of Basilicata’s Cuisine in the World. The honor was presented by the President of The Federation of Italian Cooks, Rocco Cristiano Pozzulo to Chef Luigi with the goal of spreading the culinary and agricultural traditions of the ancient Lucanian territory to the world, at the national and international levels. The presentation was made to Chef Luigi within the company of his peers, the Italian Federation of Cooks, The Regional Union of Lucanian (from Basilicata) Cooks and the Agricultural Department of the Region of Basilicata.
Chef Luigi is in a unique position of being highly revered and involved in his home country as well as in the United States, with associates on every continent, two restaurants in Washington, DC, a cookbook, the Al Tiramisu Restaurant Cookbook which beyond its recipes, details Basilicata’s regions and culinary landscape. Recently, Chef Luigi celebrated the 40th anniversary of graduating from culinary school in Basilicata, as well as the 21st anniversary of opening Washington DC’s “most authentic” Italian restaurant, Al Tiramisu. In 2016, Chef Luigi opened his second restaurant, Aperto, also in Washington, DC. Chef Luigi shares his passion for food to many students, young and old with his Italian Traditions Culinary Series Classes. He shows his love of the communities he serves in Italy and in the US by designing culinary programs that fit relevant causes.
In 2017, Chef Luigi was named the “Culinary Ambassador of Basilicata”, his home region, by the Federation of Italian Cooks. Basilicata, Italy, is the only region in the country with two official names—it also goes by its ancient name Lucania—Basilicata. In order to give back to the area which inspires him the most, Luigi has formed a non-profit entitled Basilicata: A Way of Living through which he is proud to present the Transumanza and Pasta Lab.
Caciocavallo Cheese - Filled Ravioli Hearts
Distinctively creamy and sharp-flavored, caciocavallo and caciocavallo Podolico cheeses are monuments to my homeland and to the neighboring regions of Calabria and Puglia. They are a direct link to the people, their culture, and their way of life and that’s why I chose to present this dish at the James Beard Foundation dinner (See page 264). While steadily gaining popularity here with gourmands and lovers of Italian foods, caciocavallo ranks among the most popular cheeses in Italy, along with parmigiano, pecorino, and mozzarella.
The process of making caciocavallo is a time-honored craft. Authentic caciocavallo is made from Podolico cow milk found only in the Apennine mountains between Basilicata and Calabria, and now at risk of extinction. These are very special cows, sturdy enough to withstand the rugged terrain and climate, yet gentle enough to have become the farmers’ best friend for millennia.
I have never seen anyone make better caciocavallo than my late father, Biagio. He was a maestro at shaping the cheese, and I was always impressed at the many different shapes he could quickly create. Today, the tradition lives on with my brother Antonio, who still raises Podolico cows and who for three months out of every year continues to make wonderful caciocavallo.
Ingredients you will need to cook along
Portion: serves 6
For the pasta
2 cups all-purpose flour, plus ½ cup for the working area
¼ cup unsalted butter, at room temperature, if you preferred only to make softer
2 large eggs
½ teaspoon salt
For the filling
1/3 pound aged caciocavallo cheese, grated
1 extra-large egg
1/3 cup whole ricotta
For the sauce
½ pound unsalted butter
3 tbsp fresh sage, cut into thin strips
¼ cup grated aged caciocavallo cheese