The 7th edition of the Week of Italian Cuisine in the World, called “Conviviality, Sustainability and Innovation: the ingredients of Italian cuisine for people’s health and the protection of the planet”, will be held today at the Farnesina.
The event – moderated by Maddalena Fossati Dondero, Editor-in-Chief of La Cucina Italiana, the event’s media partner, and opened by the Director General for Country Promotion, Lorenzo Angeloni – will be attended by the Deputy Prime Minister and Minister of Foreign Affairs and International Cooperation, Antonio Tajani, the Minister of Agriculture, Food Sovereignty and Forestry, Francesco Lollobrigida, the Minister of Health, Orazio Schillaci, the Deputy Minister of Enterprises and Made in Italy, Valentino Valentini, together with qualified representatives of the Italian agro-industrial production chain, including Federalimentare, Filiera Italia, FIPE, ITA, ENIT and Slow Food, as well as the well-known Michelin-starred restaurateur Alessandro Pipero, who will present his philosophy of innovation in the Roman gastronomic tradition and openness to other cuisines, thus linking up to Rome’s candidacy for Expo 2030.
