Featured Blog / 06.12.2020

A Lucanian Hero in Washington

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Blog

Discussing the Transumanza on the Radio

In May 2019 Chef Luigi was proud to appear on Basilicata’s popular radio program Officina 90  to discuss his non-profit organization, Basilicata: A Way of Living. Each year, one of the association’s principal activities, Sirino in Transumanza, a multi-day festival focused on agriculture, cuisine, and local culture attracts large numbers of residents and tourists alike. 

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Financial Times’ Janet Yellen at Al Tiramisu

On October 26, 2018, Janet Yellen, the former Federal Reserve Chair, held an interview with Financial Times, discussing politics at Chef Luigi Diotaiuti’s Al Tiramisu Restaurant. Read the article here.

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Chef Luigi Discusses Pasta Lab on Fox 5

Chef Luigi appeared on Fox 5 Morning to discuss his Pasta Lab event at Aperto Restaurant. Pasta Lab, which is now part of his Basilicata: A Way of Living’s non-profit activities, began in Italy in 2013. The initiative pairs home cooks who are pasta experts with professional chefs to ensure that traditional, artisan pasta-making methods […]

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Sirino in Transumanza 2018

This schedule outlines Chef Luigi’s annual event with his non-profit organization, Basilicata: A Way of Living. During the 2018 activities, the motion to approve the Transumanza for UNESCO heritage was discussed. In December 2019, the protected status was granted.  The transumanza (“crossing the land”), is a 3,000-year-old agricultural tradition that refers to the process of […]

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Food Service Monthly Features Chef Luigi

On October 2015, Food Service Monthly  interviewed Chef Luigi Diotaiuti and his journey from Basilicata, Italy to Washington, DC for it’s “Working in America” feature article.

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Chef Luigi is a Protagonist of the “Soul and Food” Event

As a part of Italy’s national “Capodanno Rai” televised New Year’s event in Maratea, Basilicata, Chef Luigi Diotaiuti presented workshops on the cuisine and culture of Basilicata and discussed his role as Basilicata; A Way of Living’s founder. The following article was published in La Nuova  on December 29, 2017. 

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