Tradition, innovation and sustainability are the themes of the sixth edition of the Week of Italian Cuisine in the World, a global initiative promoted by the Italian Ministry of Foreign Affairs.
The Week of Italian Cuisine in the World, dedicated to the promotion of the Italian gastronomic tradition and the country’s agro-food sector, includes many events in several countries across the world.
The United States will be the first country to inaugurate this year’s edition, with a rich program of events throughout the U.S., from November 15-21. From Washington to Los Angeles, from Miami to Chicago, from New Orleans to Houston and New York, passing through Boston, Dallas, Baton Rouge, Detroit, San Francisco and Philadelphia, the program celebrating Italian cuisine features close to 40 events “from sea to shining sea”.
This effort is supported by the diplomatic-consular network in the USA, as well as the Italian Cultural Institutes, the Italian Trade Agency (ITA), and sector companies, ambassadors and chefs of Italian cuisine in the United States, bloggers, creators, historians and researchers.
“Italian cuisine is synonymous with tradition, quality, creativity, but also innovation, well-being and sustainability,” said Ambassador Mariangela Zappia, recalling Americans’ passion for Italian cuisine and highlighting the role of food, cuisine and agro-industry in Italy-US bilateral relations.
This is all the more timely given that in 2021 trade between our two countries has already surpassed the record levels of 2019, with a nearly 30% growth of Italian exports to the US of beverages and agro-food products.
“From the Mediterranean Diet, taken as a model by doctors and researchers, to the traditional art of the ‘pizzaiuolo napoletano,’ recognized by UNESCO as part of the cultural heritage of humanity, Italy continues to inspire the United States, and indeed the entire world, in this field too” continued the Ambassador.
This year’s edition of the Week of Italian Cuisine in the World includes a delightful menu of events and insights on topics related to tradition, innovation and sustainability of Italian cuisine: from the intrinsic value of ancient dishes and ingredients to the most innovative discoveries, from food waste to the well-being of the Mediterranean diet, from the awareness of nutrition challenges to the quest for greater sustainability.
On November 19th, Washington will host one of the key events of the Week of Italian Cuisine in the World, focused on “Food and Sustainability”. It will be opened by Ambassador Zappia and feature Sara Roversi, President of Future Food Institute, Michelin-starred Chef Cristina Bowerman, President of Ambasciatori del Gusto, Laura Maria Ferrari, President of Ferrari Giovanni Industria Casearia and Board Member at Consorzio Grana Padano, as well as blogger Laurel Evans.
The webinar, moderated by Riche Holmes Grant, entrepreneur and content creator, is organized in cooperation with Future Food Institute and Ambasciatori del Gusto. The Italian Ambassador will also host, in the splendid setting of Villa Firenze, Michelin-starred Chef Silvia Regi Baracchi for a promotional event on Italian haute cuisine.
The Week of Italian Cuisine in the World is part of the project The Extraordinary Italian Taste coordinated by the Italian Trade Agency, which aims to promote authentic Italian products in the world.
