Antonio Montauti (1683-1746)
Italian Baroque: Selections from the Haukohl Family Collection
Through the generosity of visionary art collector Sir Mark Fehrs Haukohl, arte italia is delighted to present Italian Baroque: Selections from the Haukohl Family Collection. Headlining this historic exhibition are six extraordinary sculptures selected from the largest private collection of Florentine Baroque art in the United States. An interpretive film detailing the restoration and conservation of Onorio Marinari's famous painting, Saint Sebastian, and educational components including the House of Medici's artistic contributions complete this remarkable presentation.
The exhibition continues around the corner at the Nevada Museum of Art where over 20 breathtaking Baroque paintings of deep, rich color surrounded by exquisite Italian frames welcome you.
Museum hours are Wednesday - Sunday, 10am - 5pm, and Thursday until 8pm.
Admission is free.
Chef Giancarlo Morelli (sold out)
arte italia is delighted to welcome renowned Italian chef Giancarlo Morelli of Ristorante Pomiroeu for three culinary and wine paring classes May 11-13, 2014. Pomiroeu is located in an old courtyard in Seregno, Lombardia, just outside Milano. The restaurant sits on a quiet corner and combines classic and contemporary charm with a cosmopolitan spirit and welcoming atmosphere, much like Chef Giancarlo Morelli and the cuisine he prepares.
After graduating from the Institute Hotelier of San Pellegrino Terme, Chef Giancarlo embarked upon his career as head chef on the cruise line The Pacific Princess. In 1981, Morelli began consulting for various Italian restaurants throughout the world until he decided to focus on his own culinary creations and opened Pomiroeu.
Over the years, Chef Morelli has won many awards including the "Riso Gallo Risotto of the Year." Risotto has always held a special place for Giancarlo. "Rice is the food of my heart," he says. "I consider rice, with its elemental elegance, a valuable raw material that is a bit like a beautiful, rough stone, and when expertly crafted, reveals its potential and value." It is with that passion and spirit that Pomiroeu has earned the coveted MIchelin Star.
The cuisine at Pomiroeu is varied and follows the traditions and authentic flavors of the Lombardia region infused with Chef Morelli's creative genius. His kitchen is part laboratory and part innovation. The Chef maintains a deep respect for seasonal, raw products of the highest quality in order to preserve the authenticity of the dish's origins.
When conceiving a menu, ingredients are evaluated in relation to one another and their ability to create emotions. Says Chef Morelli of his process: "I do not think the plate. I feel it."