In Buenos Aires, the sixth Week of Italian Cuisine opened with an evening entitled “Con Gusto. Italia en el plato”, animated by the multi-starred Friulian chef Andrea Berton. Organized by the Italian Cultural Institute directed by Donatella Cannova, and by the Italian Embassy in Argentina, the evening offered proof of Berton’s intense research into the potential of food, consistent with his conviction, borrowed from Enzo Ferrari, that a product, in this case a dish, also needs a little bit “to also be a work of art”.
The Italian Ambassador, Fabrizio Lucentini, recalled the historic strength of Italian cuisine in the world as an inseparable part of Italian culture which – he stressed – “is all the more fundamental in the case of a country like Argentina, where so much of the population is associated with emigration from Italy”. Besides preparing a delicious menu, Berton, who last April opened a restaurant five metres below the sea in the Maldives, described his history and professional philosophy, emphasising that his own desire, and that of his team, is to “present the food of Italy in other countries”. The Week of Italian Cuisine in the World was also celebrated in Argentina by the Italian chefs of BACI (Buenos Aires Cuochi Italiani) who have created a network of DOC restaurants in the Argentinian capital and its province.
