“Dietary education: the culture of taste” is the theme charcaterizing the events scheduled to take place during the Week of Italian Cuisine in the World in Tehran, Iran, from 17 to 21 November.
Organised by the Italian Embassy in Tehran, the programme is designed to enhance the products of excellence, the national and regional traditions and the relation between our wellbeing and dietary habits..
“In Iran’s sophisticated and highly demanding market,” said Ambassdor Giuseppe Perrone, “the dissemination of Mediterranean dietary canons cannot leave aside local traditions and customs which are strongly marked by regional connotations and typical features which belong to the history of the Country. The thread linking the events consists in detecting the complementarity and integration potential of two great culinary cultures and traditions. It will suffice to think about the numerous ways of using saffron -a product which sees Iran as a world leading producer – in Italian cuisine.”
Among the main initiatives there is the participation of star- rated Chef Giuseppe Di Iorio, from Rome’s “Aroma” restaurant, who will lead some master classes, with his staff, and serve a gourmet lunch to close the Week, in the residence of the Italian Ambassador. Three young Iranian chefs will attend the preparation of the dinner. The Chamber of Commerce of Tehran will host a seminar entirely devoted to organic agriculture and EU certifications for the imports of organic products. The Italian school ‘Pietro Della Valle’ will launch a project entitled “Educating Taste: recipes on world borders” created by the ‘Fondazione Reggio Children’ alongside with ‘Pause-Atelier dei sapori’. The school will also set up a cooking lab for students, focusing on sustainability.