“Food Education: Culture of Taste” is the theme of the 4th edition of the Italian Cuisine Week in the World (18-24 November) that was opened today at the Italian Embassy in Washington.
The initiative was launched by the Ministry of Foreign Affairs and international Cooperation with the involvement of the Ministry of Economic Development, the Ministry of Agricultural Food and Forestry Policy, the Ministry of Education, University and Research and the Ministry of Cultural Heritage and Activities and Tourism, together with the major Agencies, Associations and Institutions that represent Italian cuisine and Italy in the world.
The aim of the initiative, which envisages events coordinated by the Italian Embassy and Consulates in the USA, together with the offices of the ICE Agency and the Italian Cultural Institutes, is to promote high-quality Italian cuisine and agri-food products through workshops and conferences, photographic exhibitions, film screenings, meetings with chefs as well as cooking classes, tastings and dinners.
The events scheduled in the United States are organised by the Italian institutions in the Capital and in Boston, Chicago, Detroit, Philadelphia, Houston, Los Angeles, Miami, New York and San Francisco. Conferences will be held throughout the United States to discuss topical issues following in the wake of the Milan EXPO 2015 such as food sustainability, the right to food, the Mediterranean Diet, health and food security. Discussions will also focus on the culture of food, local productions and biodiversity, protected and controlled designations of origin and combating the ‘Italian-sounding’ phenomenon.
In Washington D.C., the agenda of events include a seminar by Amy Rioli for high school and university students, a scientific lecture on food organised with Georgetown University, a photographic exhibition by Antonio Gibotta, the screening of a documentary dedicated to Gualtiero Marchesi and a discussion panel on food in outer space, in cooperation with NASA, the National Air and Space Museum and Italian company Argotec. The week will wind up with a gala dinner at the Residence of the Italian Ambassador with Michelin-star winning chef Giancarlo Morelli.
Ambassador Armando Varricchio highlighted “the importance of Italian Cuisine Week as an exceptional showcase in which to promote Italian culinary and food and wine traditions, the distinctive features of Italian identity and culture. The numerous events organized in the USA will help promote the quality of Italy’s agribusiness products on the American market, illustrate the benefits of the Mediterranean Diet and of a healthy diet and the measures to combat the ‘Italian-sounding’ phenomenon in a phase that is crucial for Italian exports in this sector following the application of tariffs by the USA.”
