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The sixth edition of the World Week of Italian Cuisine opens in the USA: a rich program amidst growing recovery

Date:

11/12/2021


The sixth edition of the World Week of Italian Cuisine opens in the USA: a rich program amidst growing recovery

The sixth edition of the World Week of Italian Cuisine, a global initiative promoted by the Italian Ministry of Foreign Affairs and International Cooperation, kicks off against a backdrop of newfound post-pandemic confidence, the reopening of transatlantic travel and a revival of trade between Italy and the United States. This year's edition focuses on Italian cuisine between tradition, innovation and sustainability, with a rich program of events throughout the U.S., from November 15-21, 2021.

"Italian cuisine is synonymous with tradition, quality, creativity, but also innovation, well-being and sustainability," said Ambassador Zappia, recalling Americans' passion for Italian cuisine and highlighting the role of food, cuisine and agro-industry in Italy-US bilateral relations. This is all the more timely given that in 2021 trade between our two countries has already surpassed the record levels of 2019, with a nearly 30% growth of Italian exports to the US of beverages and agro-food products. "From the Mediterranean Diet, taken as a model by doctors and researchers, to the traditional art of the 'pizzaiuolo napoletano,' recognized by UNESCO as part of the cultural heritage of humanity, Italy continues to inspire the United States, and indeed the entire world, in this field too" 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, the program celebrating Italian cuisine features close to 40 events "from sea to shining sea". This effort is supported by the diplomatic-consular network in the USA, as well as the Italian Cultural Institutes, the Italian Trade Agency (ICE), and sector companies, ambassadors and chefs of Italian cuisine in the United States, bloggers, creators, historians and researchers.

A delightful menu of events and insights on topics related to tradition, innovation and sustainability of Italian cuisine: from the intrinsic value of ancient dishes and ingredients to the most innovative discoveries, from food waste to the well-being of the Mediterranean diet, from the awareness of nutrition challenges to the quest for greater sustainability, including through full gender equality. Events will be both virtual and in person, and will be accompanied by a series of documentaries and a photo exhibition on the colors and textures of Italian cuisine. All of this in the setting of the flavors and aromas of the best cuisine in the world!

On November 19th, Washington will host one of program's key events, focused on "Food and Sustainability". It will be opened by Ambassador Mariangela Zappia and Alexious Butler, Acting Deputy Assistant Administrator, USAID’s Bureau for Resilience and Food Security, and feature Sara Roversi, President of Future Food Institute, Michelin-starred Chef Cristina Bowerman, President of Ambasciatori del Gusto, Lara Gilmore, President of Food for Soul, Laura Maria Ferrari, President of Ferrari Giovanni Industria Casearia and Board Member at Consorzio Grana Padano, as well as blogger Laurel Evans. The webinar, moderated by Riche Holmes Grant, entrepreneur and content creator, is organized in cooperation with Future Food Institute and Ambasciatori del Gusto.

The Italian Ambassador will also host, in the splendid 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 feature the poet and writer of the best-selling book by the same name, Frances Mayes.

The complete program, with registration details, of the World Week of Italian Cuisine in the USA is listed below (by clicking on the image):

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