The seventh edition of the Week of Italian Cuisine in the World begins today, which will end on Sunday 20 November. This year's theme is “Conviviality, sustainability and innovation: the ingredients of Italian cuisine for people's health and the protection of the Planet”. The annual appointment on the Italian culinary tradition abroad aims to express quality levels of excellence.
The origins
The Week of Italian Cuisine in the World is an initiative of the Ministry of Foreign Affairs. It has its roots in EXPO 2015, the universal exhibition held in Milan, during which it was deemed necessary to deal with issues such as quality, sustainability, culture, food safety, right to food, education, identity, territory and biodiversity, all collected in the Milan Charter.
The event aims to enhance the Italian culinary tradition abroad. For a whole week, initiatives are organized around the world aimed at making the authentic Italian agri-food product known.
Values
The Week of Italian Cuisine in the World is part of the action plan to support the agri-food sector and Italian cuisine contained in the Food act. It is also included in the activities envisaged by the memorandum of understanding for the enhancement of quality Italian cuisine abroad, signed between MAECI, MIPAAF and MIUR on March 15, 2016. The values of the Week of Italian Cuisine in the World are different. These include tradition, craftsmanship and innovation.
The event also wants to enhance the territories and food and wine itineraries; make internationalization through the training of young chefs and enhance the offer of quality Italian catering. The promotion of the Mediterranean diet is then at the center of the review together with that of knowledge of Italian agri-food and wine production, with particular reference to those protected (DOP, IGP, DOCG, DOC, IGT, Organic). Furthermore, the presentation of the Italian training offer in the food and wine sector is useful for attracting talents from abroad and making them loyal to the use of quality Italian products.
A showcase for good Italian cuisine
The XNUMXth annual edition of the Week of Italian cuisine will involve, like the previous ones, the whole world. The awaited event will once again be a showcase for our country and its good cuisine, appreciated everywhere. The initiative aims to raise awareness of Italian culinary traditions, agri-food products and food and wine, which represent a distinctive trait of Italian identity and culture. The review is promoted by our network of Embassies, Consulates, Italian Cultural Institutes and ICE Offices abroad.
Casa Artusi, one of the testimonials of the event
The father of Italian cuisine, Pellegrino Artusi (1820 - 1911), the gastronome from Forlimpopoli (Forlì-Cesena), is the "testimonial" of the Week of Italian cuisine in the world. Casa Artusi is a partner of the event, together with the Ministry of Foreign Affairs and International Cooperation it promotes the Italian gastronomic culture.
Numerous events
For this VII edition of the Week of Italian Cuisine in the World, numerous events will be organized all over the world: competitions, conferences, tastings, themed dinners, exhibitions related to cooking and technical-scientific seminars. There will also be workshops; cooking masterclass with renowned Italian chefs; cultural exhibitions; food and wine events, wine tastings, Italian products and dishes; educational programs for children and students; insights into nutrition and health; promotion of the Italian language in nutrition; enhancement of Italian food and wine between tradition and innovation. In the United States, the exhibition aims to promote further growth of Made in Italy exports to the American market.
(Photo: Italian Academy of Cuisine, Facebook page)
