Celebrating a pioneer of Futurism, Luigi Russolo
Just beyond the grandeur of Venice lies a constellation of hidden gems-towns where beauty, history, and imagination quietly flourish. One of them is my hometown, Portogruaro-a spectacular place that many tourists still don’t know about. Perched beside the Lemene River, it’s alive with cobblestone lanes, historic mulini (watermills), and a deep-rooted creative spirit.
A Town That Birthed a Visionary
Like many of Italy’s small towns, Portogruaro has proudly given birth to several influential figures. Among them is Luigi Russolo (b. April 30, 1885)-the brilliant inventor of the intonarumori and author of the 1913 manifesto The Art of Noises, which forever changed music. A pioneer of Futurism, Russolo believed that noise itself could be music-and that art could transform everyday life. His legacy still resonates here; at Casa Russolo, you can even play and hear the mechanical voices of his original instruments.
Celebrating Russolo’s 140th Birthday
To honor Russolo’s 140th birthday, the town curated a series of thought-provoking events, and I was fortunate to be invited. As a musician, I already knew his work well, but I was fascinated to deepen my understanding of Futurism-the bold early 20th-century movement launched by Filippo Tommaso Marinetti, which reimagined fashion, food, music, and more with speed, innovation, and a touch of provocation. They were truly ahead of their time.
Art Meets Cuisine
The highlight of the celebration was “A Tavola con i Futuristi” At the Table with the Futurists-an unforgettable open-air dinner that brought together art, culture, and gastronomy. Organized by Vice Mayor Michele Lipani, the evening began with art historian Matteo Fochessati’s captivating talk on La Ricostruzione Futurista della Cucina (The Futurist Reconstruction of Cuisine). Then it was time for dinner-served under the stars in the picturesque Piazzetta della Pescheria, beside the old mills. Two hundred guests enjoyed a multi-course Futurist-inspired menu created by some of Portogruaro’s top chefs under the guidance of my dear friend Andrea Accampora of Vecchio Pilsen , and flawlessly served by students from the local hospitality school.
Each chef took the stage to introduce their culinary creation:
- Vecchio Pilsen – “Frattale Nero”: a pan pizza with cuttlefish-ink dough, stracciatella, sun-dried tomatoes, Mediterranean anchovies, and curly parsley-available all year round at their restaurant.
- Osteria Ristorante Dreher – “Rombo d’Ascesa con Uova Divorziate”: a special dish created for the evening-turbot with separated egg yolk and white, black Venere rice, anchovy sauce, pea velouté, tomato cream, and vegetable sprouts.
- Antica Osteria Manin – “Abstract Cod Mousse”: a refined reinterpretation of baccalà mantecato.
- Tavarneta del Tocai – “The Monkfish in the Garden”: a creative plate with monkfish, beetroot powder, celery root, toasted hazelnuts, and egg mayonnaise.
- Gelateria Oltre – “Contro Luce”: a refreshing watermelon gelato pop with lemon gel and almond crumble.
- Pasticceria Toffolo & Pasticceria ai Portici – “R di Russolo”: two of our best pastry shops teamed up to craft a biscuit in the shape of an R – flavored with cocoa and aromatic extracts – honoring Russolo himself.
A Toast to Innovation-Without Alcohol
Far ahead of their time, the Futurists embraced moments of alcohol-free living-what we today recognize in trends like “Dry January” and “Sober October.” Echoing that spirit, Cantina Ca’ Vescovado served elegant dealcoholized wines. For those preferring something stronger (and yes, the line was longer there!), Liquid Spirit mixed bold and artistic cocktails such as Sovrascrittura Cremisi. The evening ended with a toast of Storico Vermouth di Torino Cocchi, a Futurist favorite known for its layered complexity.
Reinventing Tradition
Futurism’s culinary philosophy was radical-famously denouncing pasta and promoting multisensory, experimental dining. (And let’s be honest-you can’t truly take pasta away from Italians or the world in a matter of fact !) Still, their passion for innovation lives on. This dinner didn’t reject tradition; it reimagined it-proving that memory, identity, and art can come together beautifully on a single plate.
As Italy proposes its cuisine for UNESCO Intangible Cultural Heritage status, experiences like this remind us that food is more than sustenance-it’s storytelling, legacy, and love. If your heart is calling you to experience the true soul of Italy, I invite you to join me on one of my curated tours. Italy isn’t meant to be rushed. It’s meant to be felt. Savor an espresso in a quiet piazza, wander gently through cobblestone alleys that whisper history. Dine under starlight with rosemary in the air and laughter between friends, raise an aperitivo as the sun sets over mountains, seas, or lakes.
This is the Italy I know. This is the Italy I love to share-through my Tours to Italy, designed to help you experience it the way Italians do: slowly, deeply, and with heart.
And just a breath beyond Venice… maybe see you here next time we will have a dinner like this under the stars.
Love,
Giada
(Article photos courtesy of Laura Filippi)
About Giada Valenti
Singer and songwriter Giada Valenti was born and raised in Venice, Italy. She is best known in the United States for her PBS music special From Venice with Love, which aired nationally in 2015, 2016, and 2017. In November 2017, she debuted as a headliner in Las Vegas with a concert at The Smith Center for the Performing Arts. In October 2018, she made her debut at Carnegie Hall in New York City, where she returned by popular demand in 2019. Another highlight was being asked by Andrea Bocelli to sing with him, at a concert benefitting his foundation. Her albums include And I Love You So, Italian Signorina, My Lullaby, and From Venice with Love. Giada is also a Tiramisu expert and has done cooking demos on television shows around the country making the famous Italian dessert. Giada has also been a co-host for several years for the Columbus Day Parade on ABC7 in New York. She also offers tours to explore Venice and beyond with her. Details on her website.
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