Yesterday in Washington, with a dinner hosted by the Ambassador of Italy to the United States, Mariangela Zappia, at Villa Firenze, the series of over fifty events organized by Italy’s diplomatic-consular network, the Italian Cultural Institutes, and Italian Trade Agency offices in the United States began to celebrate the ninth annual Week of Italian Cuisine in the World, themed “Mediterranean Diet and Recipes from our Roots: Health and Tradition.”
Ambassador Zappia stated, “This year again, the Week of Italian Cuisine in the World represents a key moment in our strategy to promote Italy in the United States. Italian cuisine is not just food or a recipe book, but a set of social practices, habits, and gestures; it is a central element of our identity, which is why we are advocating for Italian cuisine’s recognition as UNESCO Intangible Cultural Heritage. Promoting Italian cuisine also means supporting Italian restaurateurs, industry operators, and our agri-food companies, which export products to the U.S. worth over 7 billion dollars annually, as well as supporting our tourism industry.”
The evening hosted by the Ambassador featured a completely bipartisan cross-section of Washington during a crucial moment in American politics. Whether Democrat or Republican, of this administration or the next, everyone loves coming to the Residence of the Italian Ambassador in Washington to enjoy the best of Italian food and wine. Gastronomy, elegance, and conviviality at their finest. Michelin-starred Chef Giancarlo Morelli created a special menu for the occasion, blending tradition with innovation and using top-quality Italian products, thanks in part to collaboration with the company Riso Buono and the Franciacorta Consortium.
The events scheduled across the United States in the coming days aim to celebrate the richness and variety of Italian culinary traditions, with particular emphasis on the deep connection between Italian flavors and their places of origin. From Washington to New York, Los Angeles to Miami, Boston to San Francisco, and also Philadelphia, Chicago, Houston, Detroit, Charlotte, Tampa, Austin, the events will range from Master Classes led by renowned Italian chefs to events involving students, industry professionals, and Italian cuisine enthusiasts. These initiatives will be carried out in collaboration with agri-food companies, producer consortia, Italian chefs and restaurateurs, universities, journalists and influencers, and traditional partners of the Week, such as the Accademia Italiana della Cucina (Italian Academy of Cuisine), the Associazione Ambasciatori del Gusto (Ambassadors of Taste Association), and ALMA (the international school of Italian cuisine), to name a few.
Below is the complete program of the Week of Italian Cuisine in the United States.
WEEK OF ITALIAN CUISINE IN THE WORLD
Mediterranean Diet and Recipes from our Roots: Health and Tradition
The program in the United States
November 18 – 24, 2024
BEFORE THE WEEK
BOSTON – November 7, 2024 – Study tours at Eataly
Italian cooking school in Italian for middle school students in Boston. The event is part of the “Study Tours at Eataly” series, promoted by the Consulate General, with the aim of promoting education on correct nutrition, the values of the Mediterranean Diet and its positive effects on health.
PHILADELPHIA – November 9-15, 2024 – 9th Italian Cuisine week QUIZ
A Social Media challenge to discover the origin and the secrets of the traditional cuisine of the Abruzzo region.
WASHINGTON – November 13, 2024 – Exclusive dinner at Villa Firenze
A culinary journey prepared by Chef Giancarlo Morelli (restaurant Pomiroeu), in collaboration with “Riso Buono” and Consorzio Franciacorta.
By invitation only.
NEW YORK – November 13, 2024 – “Ingredients/Ingredienti. I segreti della cucina italiana. Preserving traditions. How Italian immigrants in the USA maintain the Mediterranean diet”
The “Ingredients/Ingredienti. The secrets of Italian cuisine” is organized at the Italian Cultural Institute in collaboration with Prof. Annamaria Colao, holder of the UNESCO-Federico II Chair of Naples (PO of Endocrinology, Department of Clinical Medicine and Surgery). The series focuses on individual ingredients, in order to promote the grammar of Italian cuisine and the source of its excellence, thanks to its extraordinary biodiversity and “sustainable” processes. For this specific event, on the occasion of SCIM, there will be speeches by Mark Bittman, NY Times food columnist and Columbia professor, Erica Di Giovancarlo, ICE Director, Roberta De Plano and Berardo Paradiso of the NY Cuisine Academy and chef Fabrizio Facchini of Slow Food Chef Alliance. TBC again Lisa Ackerman, Executive Director of the Columbus Citizens Foundation, and Silvana Mangione, Deputy Secretary General of the General Council of Italians Abroad (CGIE) for English-speaking countries. Davide Ippolito (Il Newyorkese) will moderate the event.
WASHINGTON – November 15, 2024
Newrishing Spaces – Architectural Innovations in Rome organized by the Italian Cultural Institute of Washington. Professor Lavinia Fici Pasquina of the Catholic University of America and her students will present their projects created at the intersection of food, sustainability, and design. The meeting will highlight how architecture can respond to the urgent challenges of our time.
NEW YORK – November 15, 2024 – Ingredients/Ingredienti. The secrets of Italian cuisine. Recipes in the kitchen, recipes for life. Presentation of the book Grandpa’s Recipes and Memories, a Mediterranean lifestyle by Francesca Di Matteo
The “Ingredients/Ingredienti. The secrets of Italian cuisine” is organized at the Italian Cultural Institute in collaboration with Prof. Annamaria Colao, holder of the UNESCO-Federico II Chair of Naples (PO of Endocrinology, Department of Clinical Medicine and Surgery). The series focuses on individual ingredients in order to promote the grammar of Italian cuisine and the source of its excellence, thanks to its extraordinary biodiversity and “sustainable” processes. On the occasion of the SCIM, the book Grandpa’s Recipes and Memories, a Mediterranean lifestyle (Graus Edizioni, 2024) by Francesca Di Matteo will be presented. Like all grandparents, Grandpa Angelo always had a lot to tell and teach. Born in Italy, he emigrated to America to build his own future. His was not a simple journey but he faced it with determination, a quality that has always distinguished him. This, therefore, is not a simple book of memories, but a true legacy of Grandfather Angelo. The recipes, to be considered hybrid due to the great Italian-American cultural influence, represent the great culinary tradition that, with great passion, the Iovine family continues to carry forward. It’s not just ingredients and preparations, it’s a real lifestyle. Angelo Iovine’s Mediterranean lifestyle. The author will talk about it.
DETROIT – November 17, 2024 – Mediterranean Diet & Heritage Cuisine, health and tradition
This year’s theme aims to showcase Italian cuisine by highlighting its traditions and the recognized role of the Mediterranean diet in promoting health in the context of a healthy, balanced, and sustainable lifestyle. Cinema, food and traditions will be combined in an event that will also recall the roots tourism program. The film Big Night, in which the characters struggle between insisting on authentic Italian cuisine and making the cuisine more adapted to modern palates, will be shown. The film explores the link between food, culture, and identity, highlighting the tension between tradition and modernity, and the viewing will be accompanied by dishes linked to the film. There will also be a “pot luck” aspect, that is, guests are asked to bring a dish from their traditional food to share with the other participants.
LOS ANGELES – November 17, 2024 – ITALIAN EXCELLENCE GALA & AWARDS
Annual gala of the local Chamber of Commerce. Presentation of a menu curated by Sicilian chef Elena D’Amico in collaboration with chef Luigi Fineo, in the presence of a delegation of food and drink companies from Sicily and other regions of southern Italy led by the “Italian Fancy Food Brokers” organization.
CHARLOTTE – November 17, 2024 – Let’s prepare the Piadina
Cooking class in Italian for the preparation of piadina with children from the Italian school and Casa della cultura Italiana. The aim of the initiative is to involve young students in learning about traditional Italian food through its preparation.
DURING THE WEEK
NOVEMBER 18th
WASHINGTON – Presentation of the book We reap what we sow
We are pleased to present the incredible adventure of the Italian entrepreneur Cristina Brizzolari Guidobono Cavalchini, who created “Riso Buono.” The author will converse with Alex Schroeder (@devourdc).
Registration: Invitation and RSVP
BOSTON – Roots cuisine
Festival of Italian Creativity in Boston: as part of the Festival, an event dedicated to the theme of roots cuisine, between health and tradition, with tasting of a roots dish dedicated to the Basilicata region and video link with the “Roots in 2024” event underway that day in Matera. In collaboration with ALMA, International School of Haute Cuisine
DETROIT – A real Italian experience
The collaboration between the Consulate and the Capuchin Soup Kitchen has led to the development of a menu linked to Italian traditions, the Mediterranean diet and the balance of seasonal foods, so as to be able to offer to the approximately 400-600 guests of the city’s soup kitchen a delicious and truly Italian meal. Aimed not only at the homeless but also at numerous families who increasingly have to turn to this free canteen, the Consulate staff will cook and pack meals for around 400-600 people, to which around 150 takeaway lunches will be added.
LOS ANGELES – Discover Italy in a pan’ino with Alessandro Frassica and Nancy Silverton
Inaugural event of the ninth edition of the Week of Italian Cuisine in the World in Los Angeles. Cooking show by Chefs Alessandro Frassica and Nancy Silverton on the preparation of Italian gourmet sandwiches, which promote regional excellence in the food and wine sector.
MIAMI- Mediterranean Diet and Recipes from our Roots: Health and Tradition- opening event
Opening event of the Week of Italian Cuisine in the World 2024 at the Italian Cultural Institute in Miami. Presentation of the book by journalist Gerardo Antelmo Discovering Italian gems in Florida – a publication on the best authentically Italian restaurants in Florida – followed by a panel on the Mediterranean diet with Chef Arcangelo Dandini, ambassador of the Week of Italian Cuisine in the World 2024 in Miami, and with local restaurateurs of Italian cuisine.
NOVEMBER 19th
WASHINGTON – Workshop on: “Transforming wheat: breakthroughs in farming & production chain”
In cooperation with the American Italian Food Coalition.
The event will present all the production phases of wheat transformation and will underline the importance of this product in the Mediterranean diet.
Refreshments will be offered at the conclusion of the event to enjoy a taste of authentic Italian cuisine.
Registration: Invitation and RSVP
CHICAGO – Mediterranean Diet and Recipes from our Roots: Health and Tradition
What is the Mediterranean diet? Two Italian chefs will discuss the characteristics of the Mediterranean diet, providing example recipes. A tasting of Apulian olive oil will complete the evening.
LOS ANGELES – SICILY AND BEYOND
B2B event reserved for operators in the food and wine sector and the media and dedicated to Sicily as a destination of excellence for hospitality and culinary traditions. Participants will have the opportunity to come into direct contact with the main food and wine producers from Sicily and other regions of southern Italy. ENIT will give a presentation on Sicily and in particular on the area of Agrigento, the 2025 Italian Capital of Culture.
MIAMI – Mediterranean Diet and Recipes from our Roots: Health and Tradition- Masterclass with Chef Arcangelo Dandini
Masterclass with Chef Arcangelo Dandini at the Miami Culinary Institute. The Chef will hold a Masterclass for the students of Miami Dade College on the preparation of various dishes of the Roman culinary tradition, in their process of adapting to local ingredients and products.
MIAMI – Mediterranean Diet and Recipes from our Roots: Health and Tradition- Networking Event
At the TUYO restaurant of the Miami Culinary Institute with local restaurateurs, food bloggers, sector journalists.
PHILADELPHIA – Cooking class with DaMò
Cooking class organized in collaboration with the DaMò restaurant, where the history and preparation of the Chitarra Teramana, a traditional Abruzzo dish, will be illustrated. A journey through the history of this recipe, possibly the real “ancestor” of the Italian-American spaghetti and meatballs.
WASHINGTON – Piatti all’Opera – Conversation at Bold Fork Books
Chef Rita Monastero explores how we can trace the evolution of Italian cuisine through opera. Exploring the works of Puccini, Verdi, Rossini, Mascagni, it intertwines their paths with that of Pellegrino Artusi, an illustrious Italian chef and writer, who published many of the recipes loved by these composers. During the evening, we will also learn more about their chefs, their partners, and the most famous interpreters of their music, such as Maria Callas, and how they contributed to the creation and diffusion of several famous dishes of Italian cuisine.
WASHINGTON – Trattoria da Lina
A networking event promoted by the local chapter of Accademia Italiana della Cucina.
NOVEMBER 20th
WASHINGTON – Music and Chocolate – Masterclass
Inspired by a special event organized together with the European Union National Institutes for Culture (EUNIC), this Masterclass will focus on the versatility of chocolate and how its bold, sweet, and varied flavor, as well as its surprising malleability, have become an important part of our diet, not just as dessert. Participants will have the opportunity to cook three different Italian culinary delights that include chocolate among their ingredients.
WASHINGTON – Music and Chocolate – Tastes and Sounds of Europe
The meeting, organized in collaboration with the National Institutes of Culture of the European Union (EUNIC, European Union National Institutes for Culture), will offer the opportunity to discover the link between chocolate and music, underlining the multiple nuances and roles that these two extraordinary ingredients play in our lives. The meeting will be led by Chef Rita Monastero (distinguished cooking teacher, writer, and internationally renowned chef) and Professor Carolyn Ross of Washington State University (researcher at the Sensory Science Center of Washington State University) and will be sponsored by Ferrero.
AUSTIN – The sweetness of tradition
On the occasion of the Week of Italian Cuisine in the World, the Department of French and Italian at UT Austin is organizing the event The sweetness of tradition, a meeting with two Italian entrepreneurs who, keeping Italian culinary traditions alive in the United States, reflect on sustainability and gastronomic culture. Silvia Zolfanelli, pastry chef, and Marco Silvestrini, ice cream maker, will discuss their experiences, also offering tastings of their products. The event will be held on Wednesday, November 20, 2024, from 4:00 pm to 5:00 pm, in the Jessen Auditorium. In collaboration with University of Texas at Austin, Department of French and Italian
HOUSTON – Mediterranean Diet
On the occasion of the Week of Italian Cuisine in the World, the Consulate General of Italy in Houston is organizing an evening dedicated to the benefits of the Mediterranean diet, with a focus on the prevention of cardiovascular and gastrointestinal diseases. The event will be attended by two illustrious Italian doctors, Luigi Ricciardiello, Professor of Medicine at the Department of Gastroenterology, Hepatology and Nutrition of the UT MD Anderson Cancer Center and Angelo Nascimbene, Associate Professor at the Center for Advanced Cardiopulmonary Therapies and Transplantation at UTHealth Houston, who will delve into the fundamental principles of the Mediterranean diet and present scientific studies to support its benefits. Thereafter, a culinary demonstration and an Italian apéritif will offer participants the opportunity to learn new recipes and taste typical traditional Mediterranean dishes, as well as encourage networking moments.
LOS ANGELES – MALIBU- Mediterranean Diet and Root Cuisine: Focus On The Use And Health Benefits Of Olive Oil And Italian Balsamic Vinegar.
Round table focused on the use in Italian cuisine and the health benefits of two excellent “Made in Italy” products: olive oil and balsamic vinegar. The panel will be preceded by a tasting of typical Italian products, enhanced by olive oil and balsamic vinegar.
TAMPA (Florida) – Mediterranean Diet and Recipes from our Roots: Health and Tradition- Masterclass with Chef Arcangelo Dandini
Second Masterclass organized by the Italian Consulate General in Miami with Chef Arcangelo Dandini at the University of South Florida in Tampa. The Chef will hold a Masterclass for the students of the University of South Florida on the preparation of various dishes of the Roman culinary tradition, in their process of adapting to local ingredients and products.
TAMPA (Florida) – Mediterranean Diet and Recipes from our Roots: Health and Tradition- Networking Event
After the Masterclass by Chef Arcangelo Dandini, at the University of South Florida with local restaurateurs, food bloggers, sector journalists.
NOVEMBER 21st
LOS ANGELES – SANTA ANA, ORANGE COUNTY- Italian Gourmet Evening in Orange County
Cooking show and tasting. Chef Alessandro Frassica of “Ino Panino” will present the art of preparing Italian gourmet sandwiches, while guests can enjoy an Italian-style apéritif. Piedmontese desserts will follow.
LOS ANGELES – VENICE – Theater show: “Stories of eggs and flour”
On the occasion of the 9th Week of Italian Cuisine in the World, this original solo show at The Electric Lodge in Venice, Los Angeles, by and with Gaia Mencagli, portrays the life of her grandmother, Rosa Falleri Mencagli. Thanks to eggs, flour, and an apron, Rosa tastes one more time the scent of her life. She travels in time, and the space around her transforms. Between handfuls of flour, Rosa relives some of the most significant moments of her life, accompanied by music, objects, and people from that time.
NEW YORK – “Mediterranean Diet and the Recipes from our Roots: Health & Tradition”
The event inaugurates a season of the Italian Trade Agency’s talks organized monthly to spread knowledge of Italian food and wine products.
With the participation of American nutritionist Emily Martorana and coach Fabio Reato, Lega Serie A – Fordham University, the event intends to promote the role of the Mediterranean diet for the well-being of health in general and of athletes in particular. With Amy Riolo, writer, and Pier Maria Saccani, Director of the Consorzio della Mozzarella di Bufala DOP, we will discuss the Mediterranean lifestyle, the lands, and traditional recipes. The works will be coordinated by the journalist Valeria Robecco di Gusto.
PHILADELPHIA – Tasting of typical products and saffron with Gran Caffè L’Aquila
Tasting organized in collaboration with Gran Caffè L’Aquila of imported typical Abruzzo products and promotion of Abruzzo saffron. Event organized together with “Promoter Abruzzo” and Dr. Santangelo that aims to guide the host through the emotions of authentic Abruzzo, millenary culture, and local artisanship.
WASHINGTON – “Savor Italia” – An Italian Wine Experience
Italian wine tasting organized by Calvert Woodley Wines & Spirits
Tickets: https://www.calvertwoodley.com/savoritalia
NOVEMBER 22nd
WASHINGTON – A Culinary Symphony by Cristiana Pegoraro
A musical journey between notes and Italian cuisine
BOSTON – Gala of Italian Creativity
Gala of Italian Creativity, final event of the Festival and celebration of the 9th Week of Italian Cuisine in the World with a menu dedicated to the candidacy of Italian cuisine as a UNESCO World Heritage. In collaboration with ALMA, International School of Haute Cuisine.
CHICAGO – “Mediterranean Diet and Italian Culinary Tradition: Handmade Pasta Making” at Scuola Italiana Enrico Fermi Chicago.
Students from the Scuola Italiana Enrico Fermi Chicago, under the guidance of Chef Elena Bono, will be able to try their hand at preparing a dish typical of the Mediterranean Diet and traditional Italian cuisine.
DETROIT– Italo-Apero-Disco
Designed for a younger audience, Italo-Apero-Disco will involve two important aspects of contemporary Italian culture: the apéritif (but favoring healthier dishes among those of the traditional apéritif) and music (with a silent-disco aspect). Guests will be guided on a tasting journey of delicious (and healthy) dishes, each of which will be combined with a channel on headphones to maximize the tasting (and possibly even dancing) experience. The event will take place at the Metropolitan Museum of Design Detroit, where during the months of November and December there will be the “roots” exhibition dedicated to Italy (and where an information corner on Italea – the Ministry of Foreign Affairs program to promote roots-based tourism – has also been set up).
DETROIT – Lecture “Julia Lovejoy Cuniberti: The Midwesterner who adapted Italian Culinary Traditions for American Kitchens”.
A talk by Prof. Grazia Menechella (Director of the Department of French and Italian, College of Letters and Science – University of Wisconsin-Madison), as she goes through the aspects of Italian cuisine and how they were adapted in the Midwest. From the University of Wisconsin-Milwaukee- Department of Global Studies, organized by the School Director – in collaboration with the IIC Chicago – it will be available via Zoom.
LOS ANGELES – Closing Evening by Accademia Italiana della Cucina
Four-course dinner focused on the Mediterranean diet and Italian culinary roots. The program also includes the presentation of the book The Garrubbo Guide by Edwin Garrubbo, a New York lawyer passionate about Italy, who wants to raise awareness among American readers about the importance of a healthy diet by exploring Italian cuisine.
SAN FRANCISCO – Book Presentation Discovering Italian Gems in Northern California
Presentation of a book enriched by Italian food recipes!
SAN FRANCISCO – 5th edition of the Carol Field award
To honor Carol Field for promoting Italian cuisine and culture on the West Coast of the United States, the Consulate General of Italy in San Francisco, in collaboration with the Italian Cultural Institute and the Italian Academy of Cuisine (San Francisco), will organize the fifth edition of the “Carol Field Award for Italian Culture and Cuisine.” The goal of the award, given during Italian Cuisine Week in the United States, is to increase awareness on the West Coast of the benefits of Italian culture, the Mediterranean diet, and unique Italian food products.
SAN FRANCISCO – Talk about the Week of Italian Cuisine in the World
Talk on the theme of the 9th edition of the Week of Italian Cuisine in the World organized by Italian Scientists & Scholars in North America Foundation
SAN FRANCISCO – Pasta Masterclass by the starred chef Arcangelo Dandini
WEEK-LONG INITIATIVES
WASHINGTON – November 19, 21, and 22, 2024 – Piatti all’Opera – Masterclasses
Inspired by the centenary of Italian composer Giacomo Puccini’s death, the project “Piatti all’Opera” (“Dishes at the Opera”) aims to celebrate the relation between cuisine and Italian opera. Chef Rita Monastero explores how we can trace the evolution of Italian cuisine through opera in a series of three masterclasses on November 19th, 21st, and 22nd. Each encounter offers a different three-course menu, including dishes mentioned in the masterpieces as well as those with which certain Italian composers, such as Giacomo Puccini or Giuseppe Verdi, had a special connection.
BOSTON – November 19 to 21, 2024- Festival of Italian Creativity
Festival of Italian Creativity in Boston: during the Festival three lunch events with menus dedicated to the diversity and traditions of Italian cuisine in which to promote the characteristics of the Mediterranean Diet, both from a cultural point-of-view – as a UNESCO World Heritage – and from scientific medical point-of-view. In collaboration with ALMA, International School of Haute Cuisine, ONFOODS project, Italian Academy of Cuisine.
CHICAGO – November 20, 21, and 22, 2024 – Julia Lovejoy Cuniberti: The Midwesterner who Adapted Italian Culinary Traditions for American Kitchens
Lectures on Julia Lovejoy Cuniberti, author of the cookbook Practical Italian Recipes for American Kitchens (1917), in collaboration with University of Wisconsin-Madison, University of Illinois Chicago and University of Wisconsin-Milwaukee.
Prof. Grazia Menechella, Professor of Modern and Contemporary Italian Literature and Culture at the University of Wisconsin-Madison, will present Julia Lovejoy Cuniberti’s Practical Italian Recipes for American Kitchens (1917) as a meaningful cookbook that introduced Italian cucina casalinga as an ideal model for American households in 1917.
CHICAGO – November 18 to 24, 2024 – The Tales of the Roots
Social-media promotion campaign of the I Racconti delle Radici series, developed by MAECI (the Italian Foreign Ministry) in collaboration with La Cucina Italiana
CHICAGO – November 12 and 14, 2024 – “A Taste of Italy on your Table” by Chef Rossella Martinello
Event to promote the Italian culinary tradition in collaboration with La Salle Language Academy School Chicago / Loyola University Chicago.
Cooking Class for students from the School’s Italian K-8 and University Italian programs. The students will be able to experience the preparation of a typical Italian Mediterranean cuisine dish under the guidance of the Chef.
DETROIT – November 19, 21, and 26, 2024: A series of events to celebrate Italian culinary traditions with students of the Italian programs in the schools of Michigan and Ohio
Cooking Class for Students of the Italian Programs in the Schools of the Consular District of Detroit: “Italian Food and Culinary Tradition”
-Cooking Class at the St. Francis DeSales High School, Columbus, OH
November 19, 2024, “SpaghettiAmo”
-Cooking Class at the Father Gabriel Richard High School, Ann Arbor, MI
November 21, 2024, “Tortelli alle Spezie delle Vie della Seta”
-Cooking Class “Aperitivo Italiano Food Event” at the Padua Franciscan High School, Parma, OH
November 21, 2024
-Cooking Class at the L’Anse Creuse High School, Township, MI
November 26, 2024, “SpaghettiAmo”
PHILADELPHIA – November 19 and 20, 2024 – “Abruzzo Inside” exhibition
Multimedia exhibition curated by Dr. Manuela Sirikith Ciaccia, anthropologist, where the culture and culinary traditions of Abruzzo will be shown, with a focus on the rural environment, the tradition of transhumance, and the food associated with it.
SAN FRANCISCO – November 16 to 22, 2024 – participation of Italian restaurateurs in the area in the Week of Italian Cuisine.
Involvement throughout the period of the 9th Week of Italian Cuisine in the World of a selection of restaurants in the Bay Area and some accreditation states (in the Bay Area in collaboration with the Accademia della Cucina Italiana), identified by the Honorary Consuls, with dedicated menus.
SAN FRANCISCO – November 11 to 14 and 17, 2024 – Theatrical monologue “Stories of eggs and flour”
Connecting with one of the themes of the 9th Week of Italian Cuisine in the World, the cuisine of roots, the Italian Cultural Institute presents the theatrical monologue “Storie di uova e di farina” (Stories of Eggs and Flour) by and with Italian-Danish actress Gaia Mencagli, graduate from the Dell’Arte International School of Physical Theater in California. The protagonist of the piece is Rosa who, while preparing the dough for fettuccine on stage, between a handful of flour and another, relives some of the most significant moments of her existence and of the history of Italy, accompanied by music and objects, thanks to memories of flavors and aromas of foods and dishes.
