Fondazione Gianna Vivante e Sergio Jovinelli, dedicated to the memory of my parents, is a non-profit organization and has the objective of making people discover both Italian and international cuisine.
This has been the commitment since 1999, held with curiosity and love, in the spirit of convivium. The art, that is, of meeting in front of a good glass of wine and discuss in the name of good food, certain that cooking unites people and, just like a journey, it can allow to discover the value of men.
Given this assumption, Arte del Convivio was born. The task of this school has always been that of concretely contributing to the development of professions and of the mysteries linked to cooking, thanks to the organisation of training and specialised courses, of courses for amateurs and enthusiasts of all ages.
Thanks to the experience acquired over these years by Arte del Convivio and Identità Golose, ConviviumLab was born, a revolutionary cooking school where to experiment every new idea, tradition and innovation, using state of the art audio and video technologies.
Paola Valeria Jovinelli
Love and pride are the ingredients that have always guided my family in all its choices. The challenge started when my mother, a very young bride, tried to please my father, called “the impossible”, especially in terms of food. At the time my mother had a limited experience in the kitchen, after a golden childhood and a difficult youth, in wartime Trieste. My father, instead, a brilliant Neapolitan engineer, had fought in Russia with all the strength and energy of his twenties and, despite the retreat, still kept a memory full of adrenalin and youth that softened the tragedy.
As for cooking, he was very well accustomed. His mother, mythical nonna Ottilie, had a great talent because she knew how to harmonise the creativity and flair of her Neapolitan soul with the seriousness and precision of the Teutonic one, inherited from the German grandmother. How could my mother feel, when compared to the queen of pizzelle, timballo, sartù and polpettone. However, she never lost courage and by persisting in preparing recipes, experimenting and participating in cooking classes she became an excellent cook. After she passed away, to remember and honour her we decided to try to fully convey her great and tenacious wisdom, her capacity of transforming any ordinary meal into a special occasion: the ARTE DEL CONVIVIO, that is.