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To celebrate this Easter, world-renowned saxophone player and co-director of the Berklee Global Jazz Institute Marco Pignataro will treat an exclusively online audience with an Easter Jazz special concert.

Some highlights from the Easter Jazz concert by Marco Pignataro

Bio: Marco Pignataro is a multi-talented saxophone player, composer and educator from Bologna, Italy. Together with Danilo Perez, Marco currently leads the Berklee Global Jazz Institute (BGJI), the world premiere jazz center of musical creativity at Berklee College of Music in Boston. Marco has performed extensively across Europe and the Americas in jazz festivals and international music venues, sharing stages and clinics with artists such as Eddie Gomez, JoAnne Brakeen, Rufus Reid, John Patitucci, Danilo Perez, Ben Street, Kenwood Dennard, Antonio Sanchez, Billy Drummond, Clark Terry, Billy Hart, and Jon Faddis, among others. His debut CD, Sofia’s Heart, was produced by jazz legend Eddie Gomez and features Pignataro’s compositions and arrangements. His latest release “Almas Antiguas “(Zoho Music) received 4&1/2 stars and was selected as one of the best album of 2019 by Downbeat; “Almas Antiguas “ was also featured on CNN en Espanol and Jazz@Linclon Center. His song ‘Letter to My Son” was finalist in the 2019 International Songwriting Competition. As a side man, Marco also appears in the critically acclaimed CD Per Sempre by the Eddie Gomez Quintet and many others . Together with Danilo Perez, Marco currently leads the Berklee Global Jazz Institute (BGJI), the world premiere jazz center of musical creativity at Berklee College of Music in Boston. Marco Pignataro was the director and cofounder of the Jazz and Caribbean Music Department and was the chair of the Jazz Saxophone Department at the Conservatory of Music of Puerto Rico. As a dedicated music educator, Marco also participated as Board Member of the International Association of Jazz Educators (IAJE), as the President and founder of the IAJE Chapter of Puerto Rico, and as a faculty in the University of Veracruz International Summer Jazz Seminars. Marco’s column, Style & Influence, was regularly featured in the quarterly magazine Jazz Improv. Pignataro is a D’addario Woodwind performing artist, and endorser for Mauriat & Lupifaro saxophones and for the Applied Microphone Technology. 

 

More music by Marco Pignataro on his youtube channel.

PIB and Marco Pignataro invite our generous community members to make a contribution to the Croce Rossa Italiana, now on the frontline of the fight against Coronavirus.Find out more by clicking the logo below or copy and pasting the following URL in your browser: Donazioni.cri.it/donazioni/dona-per-emergenza-coronavirus

If you would rather donate to the Protezione Civile – the organization that is coordinating Italy’s response to the health crisis – you can do so using the coordinates you will find by clicking the below logo, or by copying and pasting this URL in your browser:

http://www.protezionecivile.gov.it/media-comunicazione/news/dettaglio/-/asset_publisher/default/content/emergenza-coronavirus-attivato-il-conto-corrente-per-le-donazioni 

Home therapy – stay home and be active

During this difficult time, Professionisti Italiani a Boston wants to offer a few hours of relaxation to everyone who is at home. 

If you would rather donate to the Protezione Civile – the organization that is coordinating Italy’s response to the health crisis – you can do so using the coordinates you will find by clicking the below logo, or by copying and pasting this URL in your browser:

http://www.protezionecivile.gov.it/media-comunicazione/news/dettaglio/-/asset_publisher/default/content/emergenza-coronavirus-attivato-il-conto-corrente-per-le-donazioni 

Welcome to the Italian Cooking Series

Maria Laura will teach us how to make a homemade polpettone ripieno (Italian-style meatloaf) and broccoli saltati in padella (stir-fried broccoli) on the side.

INGREDIENTS

For the Polpettone

1. 500 grams (little over 1 pound, approximately 1.10 lbs ) of minced meat (pork is preferable, but also beef or a combination)
2.  1 egg
3.  salt
4.  1 garlic
5.  parsley
6.  bread crumbs
7.  2-3 slices of bread
8. 4-5 slices of mortadella
9. 4-5 slices of provolone
10. a pack of bacon

For the broccoli side dish:

1. 300-500 grams (0.6 lbs to 1.1 lbs) of broccoli
2. 1 garlic
3. oil
4.  salt
5.  chili pepper (if you like it a little spicy)

Today’s chef bio: Calabrian of origin and professional biomedical engineer. I have been in Boston since 2016 after studying and working in many cities in Italy and Europe. Cooking is in my DNA, I always do it for my family and friends because it’s fun and relaxes me.

How to live-stream this event: you won’t have to leave the comfort of your home, just log in on this event page at 2:00 PM (a video player will become visible) or on the PIB Facebook page to live stream the class. Please remember to refresh your page if you log in at exactly 2pm or a bit earlier, the video player may take a moment to appear. 

PIB and its Chefs friends invite our generous community members to make a contribution to the Croce Rossa Italiana, now on the frontline of the fight against Coronavirus.Find out more by clicking the logo below or copy and pasting the following URL in your browser: Donazioni.cri.it/donazioni/dona-per-emergenza-coronavirus

If you would rather donate to the Protezione Civile – the organization that is coordinating Italy’s response to the health crisis – you can do so using the coordinates you will find by clicking the below logo, or by copying and pasting this URL in your browser:

http://www.protezionecivile.gov.it/media-comunicazione/news/dettaglio/-/asset_publisher/default/content/emergenza-coronavirus-attivato-il-conto-corrente-per-le-donazioni 

Home therapy – stay home and be active

During this difficult time, Professionisti Italiani a Boston wants to offer a few hours of relaxation to everyone who is at home. 

If you would rather donate to the Protezione Civile – the organization that is coordinating Italy’s response to the health crisis – you can do so using the coordinates you will find by clicking the below logo, or by copying and pasting this URL in your browser:

http://www.protezionecivile.gov.it/media-comunicazione/news/dettaglio/-/asset_publisher/default/content/emergenza-coronavirus-attivato-il-conto-corrente-per-le-donazioni 

Welcome to the Italian Cooking Series

Martina Coccia will teach us how to make two delicious pasta dishes: Ravioli ripieni (stuffed ravioli) and Ravioli dolci Abruzzesi (Abruzzo sweet ravioli).

INGREDIENTS

For 24 Ravioli

1. 3 eggs
2. 300 gr of “00” flour or Pastry Flour (2 and 1/4 cups)
3. durum wheat flour to taste

For the spinach and ricotta stuffing

1. Fresh spinach 250 gr (approx. 8.8 ounces)
2. Ricotta 125 gr (appro 4.4 ounces)
3. nutmeg
4. salt
5. pepper
6. parmesan

For the sweet ravioli

1. 250g (approx. 8.8 ounces) of ricotta
2. 1 tbsp sugar
3. cinnamon
4. 1 yolk

Seasoning

• butter
• parmesan cheese

Today’s chef bio: I currently work at Amazon in the Alexa team and came to Boston ten years ago for a PhD in Geophysics. I also lived a few years in NH and ME where I taught Italian language and cuisine and Science in the news at the adult education center

How to live-stream this event: you won’t have to leave the comfort of your home, just log in on this event page at 6:00 PM (a video player will become visible) or on the PIB Facebook page to live stream the class. Please remember to refresh your page if you log in at exactly 6pm or a bit earlier, the video player may take a moment to appear. 

PIB and its Chefs friends invite our generous community members to make a contribution to the Croce Rossa Italiana, now on the frontline of the fight against Coronavirus.Find out more by clicking the logo below or copy and pasting the following URL in your browser: Donazioni.cri.it/donazioni/dona-per-emergenza-coronavirus

If you would rather donate to the Protezione Civile – the organization that is coordinating Italy’s response to the health crisis – you can do so using the coordinates you will find by clicking the below logo, or by copying and pasting this URL in your browser:

http://www.protezionecivile.gov.it/media-comunicazione/news/dettaglio/-/asset_publisher/default/content/emergenza-coronavirus-attivato-il-conto-corrente-per-le-donazioni 

Home therapy – stay home and be active

During this difficult time, Professionisti Italiani a Boston wants to offer a few hours of exercise and fun to everyone who is at home. 

*We sincerely apologize for how this event was initially scheduled for April 21st, technical reasons prevented it from taking place

If you would rather donate to the Protezione Civile – the organization that is coordinating Italy’s response to the health crisis – you can do so using the coordinates you will find by clicking the below logo, or by copying and pasting this URL in your browser:

http://www.protezionecivile.gov.it/media-comunicazione/news/dettaglio/-/asset_publisher/default/content/emergenza-coronavirus-attivato-il-conto-corrente-per-le-donazioni 

Home therapy – stay home and be active

During this difficult time, Professionisti Italiani a Boston wants to offer a few hours of relaxation to everyone who is at home. 

If you would rather donate to the Protezione Civile – the organization that is coordinating Italy’s response to the health crisis – you can do so using the coordinates you will find by clicking the below logo, or by copying and pasting this URL in your browser:

http://www.protezionecivile.gov.it/media-comunicazione/news/dettaglio/-/asset_publisher/default/content/emergenza-coronavirus-attivato-il-conto-corrente-per-le-donazioni 

Welcome to the Italian Cooking Series

Gabriele Luzzi will teach us how to make lasagna from scratch.

Here’s  the ingredients list and everything else you’ll need to follow along:

INGREDIENTS

Lasagna recipe

• Pasta: If you don’t want to make it, skip the recipe and buy the barilla ready to cook lasagna
• 500 gr flour
• 5 eggs
• olive oil
• water
• salt
• saffron (optional)

Meat ragout: if you want less, just divide the doses in half

• 1 kg of minced meat (if possible 1/3 beef, 1/3 veal, 1/3 pork)
• 2 white onions
• 2-3 celery stalks
• 2-3 carrots
• 500 gr chopped tomatoes (one box)
• 2 tablespoons of tomato paste
• a glass of red wine
• basil
• oil, salt and pepper to taste

bechamel:

• 1/2 liter of milk
• 50 gr flour
• 50 gr butter
• nutmeg
• salt and pepper to taste

Today’s Chef bio: real estate agent in the Boston area, I came in the United States 13 years ago from Florence as a Chef. Worked in the kitchen for 19 years before changing my career. My cooking is inspired by the tradition and the ingredients of my region.  

How to live-stream this event: you won’t have to leave the comfort of your home, just log in on this event page at 6:00 PM (a video player will become visible) or on the PIB Facebook page to live stream the class. Please remember to refresh your page if you log in at exactly 6pm or a bit earlier, the video player may take a moment to appear. 

PIB and its Chefs friends invite our generous community members to make a contribution to the Croce Rossa Italiana, now on the frontline of the fight against Coronavirus.Find out more by clicking the logo below or copy and pasting the following URL in your browser: Donazioni.cri.it/donazioni/dona-per-emergenza-coronavirus

If you would rather donate to the Protezione Civile – the organization that is coordinating Italy’s response to the health crisis – you can do so using the coordinates you will find by clicking the below logo, or by copying and pasting this URL in your browser:

http://www.protezionecivile.gov.it/media-comunicazione/news/dettaglio/-/asset_publisher/default/content/emergenza-coronavirus-attivato-il-conto-corrente-per-le-donazioni 

If you won’t be available to attend the live session, we will make available for you on this page a recording of it for a limited time at 3:00PM on Sunday, May 10th.