In Sydney, the Week of Italian Cuisine in the World was celebrated with great food and a wine tasting event.
Several initiatives were organized by the Italian Cultural Institute, including a wine tasting session with sommelier Alberto Libanoro, who explained the unique features of Italian wines, where traditional excellence and constant research and innovation successfully go together. Libanoro also showed participants how to pair Italian wines with a wide variety of foods and dishes. An educational/informative event was dedicated to Italian extra virgin olive oil by Luca Ciano and Nino Zoccali, experts in the field and Australian-based chefs. Courtesy Chef Danny Russo, participants had the opportunity to taste dishes that were prepared using sampled olive oils. Four producers from Latium, Apulia, Liguria and Sardinia, sent their award-winning extra virgin olive oil all the way from Italy for the very first time.
Finally, the Institute of Culture hosted Luigi Fontana’s lecture entitled “The Mediterranean Diet: Where Taste and Health Go Hand in Hand”. Dr. Fontana is a physician and internationally acclaimed researcher and the Director of the “Healthy Longevity Research and Clinical Program” at the “Charles Perkin Centre” of the University of Sydney.
