TRATTORIA GUAIANA
Trattoria Guaiana, initiated by Niccolò Moronato, Prince Asford and the Alice Jasmine Crippais a participatory and post-traditional cuisine practice, conceived as a way to re-imagine and re-interpret Italian culinary culture starting from the acknowledgment of all those “other” identities
and cultures that have contributed to it, but were never recognized. The project brings together recipes born from experiences of diaspora, migration, and cultural encounter to expand and re-discuss the very concept of "traditional" cuisine.
By familiarizing the alien & alienizing the familiar, Trattoria Guaiana becomes a collective opportunity to share stories, recipes, ingredients, personal and collective processes, through a convivial and interdisciplinary approach.
UPCOMING EVENTS:
Saturday, October 5, from 12 PM
A walk under the frescoes of Villa Farnesina with Samir Boumediene
Tasting recipes from Trattoria Guaiana menu at Zalib
Guided by Samir Boumediene (Moselle, France, 1985), historian and researcher at the Centre National de la Recherche Scientifique (CNRS), and author of Colonisation du Savoir, participants will explore the historical and cultural references hidden in the plant representations of the Loggia di Psiche, frescoed by Raphael Sanzio and his workshop in the early 16th century.
The conversation continues at Zalib, with bites from Trattoria Guaiana.
Event in Italian. English and French on request.
Villa Farnesina — Via della Lungara, 230
Ticket €12 full, €10 reduced for teachers, can be purchased online
Zalib — Via della Penitenza, 35
Admission with an ARCI membership card, 8€ subscription, online pre-membership application
Reservation required.
Confirm your attendance by email to: info@iunoiuno.it
Wednesday, October 9, 7 — 9 PM
Open tasting and introduction to the project
Textiles, plants, and the soundscapes created as part of the research for "Guaiana Toscana" (Italian Council 11 grant winner) will transform IUNO's exhibition room into a space for experience, encounter, and tastings from Trattoria Guaiana.
The bookshelves in the space become a multisensory pantry, stocked with reading recommendations, objects, plants, and products that inspired the project or that shine a light on the local and independent realities that share Trattoria’s philosophy and flavors.
IUNO – via E.Q. Visconti 55
Staircase 3, Fourth Floor.
Free entrance. Accessible entrance.
Saturday, October 12, 4 — 7 PM
Open Pantry Party - Giornata del Contemporaneo
For the Giornata del Contemporaneo, Trattoria Guaiana invites you to interact with its pantry and the stories connected to it, while discovering more about the origins of the project and the creative collaborations initiated throughout the residency.
IUNO, via E.Q. Visconti 55
Staircase 3, Fourth Floor. Accessible entrance.
Free admission
FRIENDS AND GUESTS
Andrea d’Alfonsi | Piatto Romano
Azienda Gigi Piante Grasse
Barikamà
Coloriage
Fausto Ferraresi | Giorgia Lauri | Sara Levi| Rome Sustainable Food Project, American Academy in Rome
Gabriele De Santis | Palma
Laverve Fermenteria
Giulia Mangoni
Matteo Barra | Orti Irrigui Tivoli
Pizza Nader
Chourmo
Zalib
Saturday, October 19, 4 — 6 PM
Post-traditional flavors workshop
A cooking session to discover the recipes, processes, and ingredients
from Trattoria Guaiana.
Participants will be invited to contribute with ingredients, ideas, stories, and memories, to the
"alienation" of traditional recipes from “classic Italian cuisine” and the familiarization of seemingly "alien" ingredients. Those who do not feel comfortable cooking are welcome to participate in the dialogue and to learn more from “behind the scenes” of Trattoria 's most popular recipes. Trattoria Guaiana.
All levels of experience welcome.
IUNO – via E.Q. Visconti 55
Staircase 3, Fourth Floor. Accessible entrance.
Admission on donation, reservations required.
Confirm your attendance by email to: info@iunoiuno.it
Tuesday October 22nd and 29th
We invite you for dinner
In response to the overwhelming enthusiasm for the project, we’ve added two convivial moments at IUNO. Each evening will offer a full Trattoria experience,, with a five-course menu and wine for just 40 euros per person. To ensure a warm, conversational atmosphere with plenty of time to savor the Trattoria’s unique flavors and research, each dinner will be limited to 12 guests. Reservations are filling up fast, so don’t wait and book your spot now!
IUNO — via E.Q. Visconti 55
Staircase 3, Fourth Floor.
Confirm your attendance by email to: info@iunoiuno.it
Sabato 26 ottobre, dalle 17.00
We invite you to Libreria Griot, where we'll talk about the connection between the creation of an expansive post-traditional recipe book, the Italian "language bubble", and books to be urgently translated in order to accelerate the cultural evolution approached by Trattoria Guaiana.
Libreria Griot — Via Santa Cecilia 1/A
Free admission
Fuori Menù - Recipes in Residence
Trattoria Guaiana is inviting a few Roman bars and restaurants to introduce one or more recipes developed during the research into their menus.
For a short period, or for an indefinite time, ingredients such as cassava, plantain or taro will become part of Roman aperitifs and dinners, supporting the migrant and Diasporic chefs involved
in the project.
Updates on Recipes in Residence soon via social.
Interested in “adopting” a dish from Trattoria? Let's Talk!
Niccolò Moronato is an artist, namer, researcher, and language designer with a natural tendency to object to pre-constructed singular imaginations. Their work takes many forms and is influenced by a training in languages, economics, and advertising, with an approach based on cartography, collage and drawing. Regardless of the medium, it always exposes and questions linguistic and cultural processes that colonize the mind and body, bringing to life experiences that explore the ideological dimensions and material functions of landscape, technology, marketing techniques, historical narratives, culinary "traditions", and media as tools of oppression, subjugation, and exclusion. In 2022 Moronato received the support of Italian Council for an ongoing research project named "Guaiana Toscana", in order to continue investigating the colonial reverberations of the Italian Renaissance, from the failed Medici colony in the Amazon (1608) to modern-day private banks and invasive tuscanizations.
Prince Asford is a Pan-African chef with roots extending from Ghana to Brescia. His practice is based on seamlessly integrating simple ingredients and ancestral processes from his own background and explorations into dishes and flavors that play and re-discuss traditional categorizations. Asford's training includes both local community venues and star-studded restaurants, contributing to an open approach and keen attention to wide, non-elitarian audiences.
Alice Jasmine Crippa is a futurist, cultural producer and creative facilitator who works at the intersection of mindset innovation, body thinking, and creativity in service of long-term societal changes. Their works and contributions take several different forms, generating ideas and experiences that work towards profound transformations of individual and collective perceptions, producing real-life demos of kinder, more inclusive, and joyful ways to coexist.