A virtual talk later this month through the Museum of Food and Drink celebrates Albanian cooks and their dishes.
By Florence Fabricant
Albanian cuisine — woven from threads of Balkan, Mediterranean and Ottoman traditions — features dishes like stuffed vegetables, phyllo pastries, meatballs and yogurt. For more details transmitted straight from Albania, the Museum of Food and Drink and the Greene Space have organized a virtual 90-minute talk and a cooking demonstration. Representatives from RRNO, a group of Albanian chefs with a mission to preserve and promote the cuisine, will discuss it and demonstrate two recipes at the end.
“Albanian Gastronomy: From Identity Dilemma to Rural Renaissance,” Museum of Food and Drink, 7 p.m., May 27, tickets, $20, mofad.org.
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