The sixth edition of the Week of Italian Cuisine in the world, an initiative promoted by the Ministry of Foreign Affairs and International Cooperation worldwide, is part of the renewed post-pandemic confidence, the resumption of transatlantic travel and the revival of trade between Italy and the US. The focus of the 2021 edition is Italian cuisine between tradition, innovation, and sustainability, with a rich programme of events throughout the US, from 15 to 21 November 2021.
“Italian cuisine is synonymous with tradition, quality, creativity, but also innovation, well-being and sustainability,” said Ambassador Zappia, recalling the passion of Americans for Italian cuisine and highlighting the role of food, cooking and agro-industry in bilateral relations between Italy and the US, in a context in which trade between the two countries in 2021 has already exceeded the record levels of 2019, with a growth of almost 30% of Italian exports to the US of beverages and food products. “From the Mediterranean Diet, taken as a model by doctors and researchers, to the traditional art of the ‘pizzaiuolo napoletano’ (pizza maker from Naples), recognised by UNESCO as part of the cultural heritage of humanity, Italy continues to inspire the United States and the entire world in this sector as well,” continued the Ambassador.
From Washington to Los Angeles, from Miami to Chicago, from New Orleans to Houston and New York, passing through Boston, Dallas, Baton Rouge, Detroit, San Francisco and Philadelphia, there are almost 40 events on the agenda in the USA to celebrate Italian cuisine. A mobilisation involving the entire diplomatic-consular network in the USA, the Italian Cultural Institutes, the Italian Trade Agency (ICE) but also sector companies, ambassadors, and chefs of Italian cuisine in the United States, bloggers, creators, historians, and researchers.
A full menu of events and insights on topics related to tradition, innovation, and sustainability of Italian cuisine, from the value of the oldest dishes and ingredients to the most innovative discoveries, from food waste to the well-being of the Mediterranean diet, from awareness of the challenges in nutrition to the search for greater sustainability, including through full gender equality. There will be virtual and in-person events and a series of documentaries throughout the week, and a photographic exhibition on the colours and flavours of Italian cuisine. All this, of course, in the name of tasting the best cuisine in the world!
Washington will host one of the significant events of the review on 19 November, on the theme of “Food and Sustainability”, opened by Ambassador Mariangela Zappia and featuring Sara Roversi, President of the Future Food Institute, Michelin-starred Chef Cristina Bowerman, President of Ambasciatori del Gusto (Taste Ambassadors), Laura Maria Ferrari, President of Ferrari Giovanni Industria Casearia and Director of the Grana Padano Consortium, blogger Laurel Evans. The webinar, moderated by Riche Holmes Grant, entrepreneur, and content creator, is organised in cooperation with Future Food Institute and Ambasciatori del Gusto.
The Italian Ambassador will also host, in the beautiful setting of Villa Firenze, Michelin-starred Chef Silvia Regi Baracchi for a promotional event on Italian haute cuisine. The event, entitled “Under the Tuscan Sun”, will also be attended by the poet and best-selling author of the same name, Frances Mayes.
For the complete program of the Italian Cuisine Week in the USA Embassy of Italy – Washington
