Disco Sauce: The True Story of Penne alla Vodka and Italy in Bocca
We’ll be screening two films featuring friends Roberto Serrini and Peter Boggia as they explore Italian cuisine.
Winner of dozens of film festivals, including two Taste Awards, Italy in Bocca chronicles Serrini and Boggia as they prepare dishes from the “In Bocca” cookbook collection. Published in 1976, the richly illustrated collection features volumes from each of Italy’s regions. On the night before the COVID quarantine descends over New York City, Boggia and Serrini create the ultimate last supper and reflect on the ways in which food can foster a connection to heritage and create community.
Serrini’s second food adventure traces the origins of the late twentieth-century dish Penne alla Vodka. This gonzo-style documentary delves deep into the dark underworld of this devilishly tasty sauce that some chefs insist is actually an abomination, from its astonishing origin story to its outsized popularity. Boggia and Serrini then set out to create the perfect rendition of the recipe, procuring an array of ingredients from local New York City shops and testing version after version of the pasta dish. Winner of numerous festival awards, including the Bob Saget Taste Award for Best Comedy and Humor, Disco Sauce finds much to appreciate about this ubiquitous menu item.
Post-screening discussion led by Rocco Marinaccio, Manhattan College.