Albania, a small country located between Italy and Greece, has been historically at the crossroads of empires and civilizations. From Greek and Roman through Byzantine and Ottoman Empires, Albania has been paradoxically at the heart of the birth of Western Civilization, yet outside of the mainstream of European history.

Over the centuries, Albanian Cuisine has been strongly influenced both by the culinary cultures of its Mediterranean and Balkan neighbors and the cuisine of the Ottoman period. Unfortunately, Albania’s rich and varied gastronomic traditions were almost destroyed by a half century of communist dictatorship. Acute poverty and isolation, along with collectivization and state control of agricultural production, dismantled the ecosystem of small farmers and artisan producers that are the pillars of traditional gastronomy.

The post-communist transition years have eroded Albania’s culinary traditions even further. Globalization, along with massive migration and the chaotic industrialization of food systems, pose serious challenges to preserving Albania's rich culinary history and revitalizing Albanian Gastronomy.

In response to these challenges, a group Albanian Chefs from around the world created RRNO, an organization that aims to Preserve, Develop and Promote Albanian Gastronomy worldwide

In partnership with MOFAD and The Greene Space, join RRNO for an evening of cooking and conversation between Gazmend Kapllani, Nikolin Kola, Dhurata Thanasi, and Irida Hysenbelli, who will share their stories and memories of Albanian Cuisine during communism and post-communism and unpack issues of identity and the role of Albanian women working to preserving Albanian food traditions.

At the end of the program, RRNO will launch the NÀNA Cooking project, a network of women-owned/led guest-houses in rural areas of Albania. Bardha Jano, a NÀNA Cooking member will present a cooking demo of Papare, a traditional Albanian dish. A second cooking demo led by Bledar Kola will illustrate a contemporary reimagining of Papare from Kola’s Cookbook , "New Albanian Cuisine"

*Recipes for the cooking demonstrations will be emailed to ticket holders in advance of the event.

Photos by Mathias Haupt (left header photo, mountain landscape) and Manuel Krug (right header photo, making pasta)

This event is SOLD OUT but will be available for rental next week on Mofad on Demand.

GAZMEND KAPLLANI

An Albanian-born journalist, poet, and writer, Kapllani’s work as a writer, researcher and teacher centers on themes of migration and identity, borders, totalitarianism, societies in transition with a focus on how Albanian, Balkan and (Eastern) European history has shaped public and private narratives and memories.

Currently he lives in Chicago where he is the Chair of Hidai "Eddie" Bregu Endowment in Albanian Studies, Department of Modern Languages at DePaul University, Chicago. At DePaul, Kapllani teaches a class on food titled: "The Unbearable Similarity of the Other: Food, History, Identity in the Balkans".

NIKOLIN KOLA

Nikolin is a serial entrepreneur and co-founder of the RRNO Foundation, currently living in Tirana, Albania.

At an early age he migrated to the UK with his brother Bledar Kola. After studying and working for several years in London, they both decided to return back home in Albania.

In 2018, Nikolin and Bledar established the initiative “Rrno Per me Gatue” (Live to Cook) which began as a global network of Albanian Chefs working to recover the traditions of Albanian cuisine nearly lost to communist oppression and the post-communism identity crisis. From this initiative, the RRNO Foundation was formed and is now an organization with the mission to preserve, develop and promote Albanian gastronomy worldwide.

BLEDAR KOLA

Bledar Kola is the chef and owner of Mullixhiu, listed on the World’s 50 Best Discovery Guide and considered to be one of the best restaurants in Albania. He recently published the cookbook, “The New Albanian Cuisine”.

DHURATA THANASI DANERI

Dhurata is a researcher of the history and culture of Albanian gastronomy and the founder of the well- known brand “Luga e Argjendte”.

Since 2010, Dhurata has dedicated herself to discovering traditional and forgotten Albanian recipes, but also the culture and anthropology of Albanian food.

She is a promoter of the “Slow Food” movement, which preserves the values of good, clean and fair food as well as educating children and young people on responsible eating and sustainable agriculture.

IRIDA HYSENBELLI

Irida was born in Tirana, Albania, she migrated to the United Kingdom in her late teens, where she studied Anthropology and Political Science.

From early on she felt passionate about issues that discriminate women's place in society. Over the years she has worked in a variety of social projects that support and empower vulnerable people and women especially.

Irida is the co-founder of “It’s a Woman's Cuisine,” an initiative that aims to encourage and empower female chefs to take leadership roles in the hospitality

In the last years she has been working as a Life and Career Coach, as well as being a mother to a 6 yr old boy.

BARDHA JANO

Bardha Jano was born in a small village close to the town of Permet in South Albania.

Bardha is a mother of three children and has long and vast experience in farming, baking and the hospitality industry.

Currently, she works at Restaurant Mullixhiu in Tirana, the capital city of Albania, and is happy to be part of the Nana Cooking Network.

THE GREENE SPACE

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Food for Thought | The Greene Space X MOFAD Presents Albanian Gastronomy: From Identity Dilemma to Rural Renaissance