The 4th edition of the Italian Cuisine Week in the World also opened in Brasilia with the aim of promoting the culinary and food and wine tradition as the distinctive feature of Italian identity and culture in the Brazilian capital.
Three events open to the public are scheduled to take place at the Italian Embassy with the aim of promoting the culture of taste. On 19 November, a seminar on on Prosecco DOCG will be held by sommelier Eugenio Cue of Del Maipo wine importers to highlight the inclusion of the “Prosecco Hills of Conegliano and Valdobbiadone” in the UNESCO World Heritage Sites.
On 20 November, cheesemaker Pietro Spina and chef Giorgio Ridolfi will give a practical demo of the Italian know-how in the production of fresh mozzarella and burrata.
On 21 November, pizza chef Mario Tacconi will illustrate how to prepare the traditional dough mixture for Italian pizza, the time it needs to rest, how to roll it and the ingredients to be used in a home-made pizza.
In addition to the activities open to the public, the Italian Cuisine Week also envisages the organisation of courses at the capital’s education centres as an investment for the future of Italian cuisine in Brazil. From 25 to 29 November, the ALMA (International School of Italian Cuisine) will offer a masterclass on Italian pastry to gastronomy students at the SENAC, who will also attend a lesson on making pizza by Chef Mario Tacconi.
