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Italian Cuisine Week: regional wine and food experinces and Italian wine promoted in Copenhagen

From 18 to 24 November, Copenhagen hosted several activities promoted for the 4th edition of the Italian Cuisine Week in the World.

Italy’s culinary excellence, in which tradition and innovation blend harmoniously, is particularly appreciated in the capital of the New Nordic Cuisine.  

The first event was organised by the Italian Chamber of Commerce at a famous Danish Hospitality Management School on 15 November and was dedicated to organic wine makers. The event, titled “Organic Value”, enabled our companies to meet important players on the Danish wine market at a charity dinner on the theme of combating food waste.

The agenda of events continued with a “Pizza Lab” open to the public and held by Neapolitan pizza chefs at the “Rossopomodoro” restaurant in Copenhagen. Then, an event titled “Culture and Taste: flavours and Opera from Apulia” was held at the Residence of Italian Ambassador Luigi Ferrari, which was open to numerous institutional guests from the diplomatic corps, universities and the business world, featuring an extraordinary performance by the internationally acclaimed soprano Maria Pia Piscitelli, accompanied by Maestro Claudio Passilongo. After the concert, the guests were invited to taste the typical dishes of the Apulia Region, prepared by Chefs Francesco Di Ciaula, and Matteo and Giuseppe Galena. The event served to highlight the excellence of Italian opera combined to a wine and food experience from one of the culturally richest and most fascinating Regions of our Country.

The week also featured the promotion of the “Prosecco Hills of Conegliano and Valdobbiadene”, which were recently included in the list of UNESCO World Heritage Sites, in an event organised by the Incantos Cultural Association to celebrate the 500th anniversary of the death of Leonardo da Vinci, which presented musicians, singers and poets, dressed in classical Renaissance costumes to recreate the atmosphere at the time of the great Italian genius, with menus containing recipes created by Leonardo himself and reinterpreted in a modern key by the talented Chef Achille Melis.

The exhibition “Il Geoportale e il patrimonio immateriale enogastronomico italiano”, promoted by the Ministry of Cultural Heritage and Activities and Tourism and the Istituto Centrale per la Demoetnoantropologia, is still running at the Italian Cultural Institute.

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