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Conviviality, sustainability and innovation: the ingredients of the Italian cuisine for people’s health and the safeguard of the planet

The program in the United States

November 14 – 20, 2022


DETROIT – from October 27 to November 15, 2022 Italian Foodie Friday- J’AdoreDetroit

In collaboration with J’AdoreDetroit and LoveITDetroit

Enjoy the 3 shows regarding 3 restaurants of the city. There will be a Final giveaway of tickets for the dinner of Nov. 17

DETROIT – from November 1 to November 15, 2022 Sustainability. Family time. Healthy Desserts

In collaboration with Jenyang Food Fun Adventures

Enjoy a reel showcasing 3 Italian recipes on the Consulate’s Instagram and take part in the giveaway. Showcase the preparation of a recipe in any of the three different categories will be shown: sustainable Italian recipe, favorite recipe of the family tradition and recipe for a healthy dessert. Winners receive tickets to enjoy the dinner on Nov. 17

BOSTON – November 9, 2022 Student Tour & Masterclass on the Italian handmade pasta at “La Scuola” of Eataly

In cooperation with Eataly

Cooking class for students of the Winchester Middle School followed by the degustation. The event is meant to promote the ingredients of the Mediterranean diet and their positive effects on health and to stimulate a dialogue on sustainability and innovation as key elements of Italian cuisine

SAN FRANCISCO – November 9, 2022 Pasta day Emilia Romagna Region at Italian Institute of Culture (INNOVIT) on the occasion of the Visit in San Francisco of President Stefano Bonaccini and Alessio Mammi, Councillor for Agriculture. Presentation on Casa Artusi by Carla Brigliadori. The event also marks the opening of the documentary exhibition: Pellegrino Artusi e l’unità italiana in cucina (Pellegrino Artusi and the Culinary Unification of Italy) Celebrating the 100th anniversary of Pellegrino Artusi’s birth.

The presentation will be followed by a reception featuring DOP/IGP delicacies paired with wines from Emilia-Romagna.

SAN FRANCISCO – November 10, 2022 Event at EATALY Silicon Valley. At the presence of the President of Emilia Romagna Region – exhibition of DOP/IGP Emilia Romagna products. The starred chef Riccardo Agostini (Il Piastrino restaurant – Rimini, belonging to the Chef to Chef Association) will take part to it and enhance these food excellences.

CHARLOTTE – November 13, 2022 Pratical lesson and discussion with kids

Chef Sofia Occhialini ( will share with the kids of “la scuola italiana” ( her experience in a discussion on sustainable food and agriculture and practical lesson how to make pasta! Children will enjoy having “le mani in pasta” and making noodles to bring home.


WASHINGTON – Workshop on: “Innovation & Technology for Sustainable food production”

In cooperation with Young Professional in Foreign Policy and American Italian Food Coalition

The event, opened by Ambassador Mariangela Zappia, intends to promote the use of the innovation and technology in the agri-food sector with a focus on how this might be useful to improve the production in a sustainable way. Focus would be on the sectors of the pork meat and milk products industry.

The event will be closed by an authentic Italian products tasting.


CHICAGO – Vegan event dinner at Swissotel with Chef Martino Beria.

Event dinner presenting the recipes of Italian Chef Martino Beria, bringing together traditional Italian recipes and the innovation of fine vegan cuisine.

LOS ANGELES – PREMIERE OF THE DOCUMENTARY “Los tres amigos” and panel discussion

On November 14th, the Italian Cultural Institute in Los Angeles and ITTV Forum & Festival will present a screening of Gli Amigos by Paolo Genovese, a journey into the territory of origin and production of Parmigiano Reggiano cheese, starring Stefano Fresi and chef Massimo Bottura. The screening will be followed by a panel discussion titled “When food is the protagonist”, exploring the importance of food in the audiovisual industry. Moderated by journalist Valentina Martelli, the conversation will feature chef, producer, and Brand Ambassador of Parmigiano Reggiano in the USA, Michele Casadei Massari, executive producer Jeremy Spiegel, and Head Chef of Gucci Osteria da Massimo Bottura, Mattia Agazzi. A special tasting session of Parmigiano Reggiano will conclude the program thanks to the collaboration of the Consortium of Parmigiano Reggiano cheese.


The Italian Cultural Institute and “Lingua Viva”, under the auspices of the Consulate General of Italy in Los Angeles, and in collaboration with Eataly LA and Create Cures Foundation, present a cooking class focused on Semolina Pasta.


In collaboration with the Italian Cultural and Community Center, Accademia Italiana della Cucina

Event dedicated to Italian regional cuisine with a particular focus on raising the awareness of the local public towards food sustainability with the participation of Dr. Veroni of Accademia Italiana della Cucina, adjunct professor at University of Modena Reggio Emilia and Chef Roberto Crescini of Davanti Ristorante.


In collaboration with Rice University

Class presented by Dr. Cristina Giliberti, dedicated to the student community on the theme of sustainability on EVOO production process with the participation of Apulian oil producer who will show to the students live, some stages of production. Students will have the opportunity to learn how to recognize and compare extra virgin olive oil. In the evening, at the Martel College, Chef Giancarlo Ferrara will host a cooking class where, once again, EVOO will be the protagonist.


WASHINGTON – Inauguration of the Slow Food Exhibition “Food Heroes”.

Organized by the Italian Cultural Institute of Washington with the Embassy of Italy.

After introductory remarks by Ambassador Mariangela Zappia, Slow Food USA representative Richard McCarthy will reveal the highlights of our exhibit, covering the Slow Food movement and other aspects connected to food sourcing. The event will be concluded with an authentic Italian products tasting.

Registration: Food Heroes – Week of the Italian Cuisine in the World (

WASHINGTON – Workshop on: “Evolution of Italian American food”

For High School students and University students of Italian language.

In cooperation with author/chef/TV presenter Amy Riolo

WASHINGTON – “La Pinsa Romana”. Dinner organized by Accademia Italiana della Cucina

Ristorante Via Roma

CHICAGO – L’italiano per tutti i gusti. Storia e storie della lingua italiana del cibo – Webinar

In cooperation with Università per Stranieri di Siena and the University of Wisconsin Madison (UWM) – Department of French and Italian. Lecture on Italian language and food experience from the Middle Ages to modern times and on current linguistic trends in relation to food.


PHILADELPHIA – “Becoming an Experience Curator of Culinary Tours to Italy”

In cooperation with Dickinson University Brianna Geesaman, Experience Curator for the Curata Travel.

DETROIT – A Celebration of Italian Food on the magazine EdibleWow

Why Italian? Delicious. Seasonal. Healthy. Sustainable. And enjoy a special recipe of pumpkin sausage pasta with amaretto cookies!


The Italian Cultural Institute and “Lingua Viva”, under the auspices of the Consulate General of Italy in Los Angeles, and in collaboration with Eataly LA and Create Cures Foundation, present a cooking class focused on Italian cooking tradition.


A masterclass to learn the secrets of fresh pasta with Italian pastaio Francesco Allegro (Rossoblu, Capri Club).


The Consulate General of Italy in Los Angeles, the University of Gastronomic Sciences (Pollenzo, Italy), the City of San Clemente and Pronto Italian Deli Gourmet Foods and Wines organize a storytelling and tasting of Italian wines and regional gastronomic products.

NEW YORK – “Conviviality, sustainability and innovation: The ingredients of Italian Cuisine for people’s health and the protection of the Planet”

In cooperation with Generoso Pope Foundation.

SAN FRANCISCO – 3rd Edition of the “Carol Field” award

In cooperation with Food for Soul, Farming Hope (local managing company of the Refettorio created by Chef Massimo Bottura), Accademia Italiana della Cucina and the Italian Cultural Institute.

To honor Carol Field for heralding Italian food and culture on the West Coast of the United States, the Italian Consulate General in San Francisco, in collaboration with the Italian Cultural Institute and the Accademia Italiana della Cucina Bay Area Chapter, will organize the third Edition of the “Carol Field Award in Italian Culture and Cuisine”. The objective of the prize, handed out during the Week of Italian Cuisine in the United States, is to increase the awareness of the West Coast’s understanding the benefits of the Italian culture, the Mediterranean diet, and unique Italian food products.

SAN FRANCISCO – Masterclass on Italian pizza

In cooperation with Food for Soul, ONG Farming Hope and the restaurant A16 of San Francisco.


WASHINGTON – Exclusive dinner prepared by Chicco e Bobo Cerea of 3 Michelin star restaurant “Da Vittorio” in Bergamo at Villa Firenze

A culinary journey with food products of the highest quality. Each course will be prepared with products from local markets or from well-known Italian companies that are committed to sustainability.

The dinner will also be a tribute to “food heroes”: to all those workers who ensure that high quality and safe food arrives in our homes. Farmers, producers, chefs, and waiters are our everyday heroes!

*Please note that this event is by invitation only.

WASHINGTON – Baking Masterclass with Chef Rita Monastero

Organized by the Italian Cultural Institute of Washington

Enter the contest to win access to the masterclass: Italian Cultural Institute Washington on Instagram: “If you enjoy baking and Italian cuisine, you’ll love Chef Rita Monastero’s hands-on masterclass! On November 16th at 10 am at Cookology…”

CHICAGO – Wilderness in Bread making (masterclass)

With Chef Martino Beria and in cooperation with University of Wisconsin Madison – Department of French and Italian. Masterclass on bread making, the use of ancient grains and the anthropology of food, followed by a tasting of seasonal crostini; at the University of Wisconsin Madison.


A special pizza masterclass will be held by VPN Americas – Associazione Verace Pizza Napoletana, together with the Italian Trade Agency Los Angeles Office and the Accademia Italiana della Cucina. In this Masterclass, the President of VPN Americas, Peppe Miele, together with the Master Pizzaiolo Vito Iacopelli, influencer in the world of pizza, will teach how to make the perfect pizza dough with authentic Italian ingredients and innovative toppings.

MIAMI – Masterclass and cooking show

In cooperation with Miami Culinary Institute – Miami Dade College, Fiera Internazionale del Tartufo Bianco d’Alba, Ambasciatori Italiani del Gusto, Ristorante Casa Tua Cucina in Miami

By involving high-level Italian chefs, experts, and partners, the Masterclass offers a live training experience to future chefs in Miami where the quality of the raw material product, and in particular the Alba White truffle, joined by the Piedmontese wine tradition, fosters the promotion of Italian agri-food and wine production.

The class, focusing in particular on good health and well-being for people and for the planet, aims to strengthen the awareness of the link between diet and a healthy and sustainable lifestyle in young chefs, promoting the quality of the products and underlining the importance of the connection between biodiversity and food diversity.

BOSTON – Student Tour & Masterclass on handmade Italian pasta at “La Scuola” of Eataly

In cooperation with Eataly

Cooking class for students of Dartmouth College followed by dégustation. The event is meant to promote the ingredients of the Mediterranean diet and their positive effects on health and to stimulate a dialogue on sustainability and innovation as key elements of Italian cuisine.


In collaboration with the Italy-America Chamber of Commerce

Event dedicated to the promotion of Italian cuisine through the traditional combination of pizza and beer focusing on the new trends in sustainability and culinary innovation in collaboration with Amalfi Ristorante Italiano.



The Boys & Girls Clubs of Greater Washington (BGCGW) celebrates the seventh edition of the Week of the Italian Cuisine in the World with a dinner organized by IMARK with the support of the Embassy of Italy and created by three-starred Michelin Chef Roberto Cerea.


BOSTON – “Laboratori itineranti del Gusto” – the Italian taste of Vermont

Reception event and tasting of products in cooperation with Eataly Boston, Slowfood Vermont, Alumna di UNISG

The presence in Vermont of small gastronomic companies recently founded by young Italians defines a journey among the ingredients of Italian cuisine and local agricultural production. Italian producers of Vermont will showcase their path towards sustainable agriculture to a select group of guests, accompanying the presentations with tastings of their agricultural products.

DETROIT- Dinner “The culture and tradition of the Italian table: family, community and beyond”

In collaboration with the Dante Alighieri Society – Michigan; Italian American Club of Livonia Charitable Foundation

With Chef Mimmo Casagrande, this tasting dinner will have an informative aspect tied to each dish, so that the central themes of Italian cuisine are discussed: conviviality and the right to pleasure; a healthy and sustainable Italian diet for both people and planet; the centrality of the territory, products and of the know-how of the people; regionality of products. There will also be a “show” aspect to the evening, with Italian “nonnas” showing their traditional regional cookie recipes for all to take home.


The event will be held by the Italian Trade Agency Los Angeles Office. The Masterclass will focus on the process of making an authentic Italian pizza from scratch with authentic Italian ingredients and products.

CHICAGO – Aperitivo with mixologist Marco Zappia

In collaboration with Casati’s Modern Italian, Minneapolis-based mixologist Marco Zappia presents a special cocktail tasting where Italian Amari and Midwest botanicals meet at the crossroads of tradition and innovation.

NEW YORK – Teaching Kitchen

In cooperation with the Culinary Institute of America

Teaching kitchen with scientists, innovators, and chefs dedicated to the student community on the theme of sustainability.

PUERTO RICO – Baking Masterclass with Chef Rita Monastero

Organized by the Italian Cultural Institute of Washington for the students of the University of Puerto Rico.


PUERTO RICO – Masterclass and dialogue with local chefs

Organized by the Italian Cultural Institute of Washington with the chef and author Rita Monastero

CHICAGO – Family dinner and Cooking Class with Chef Martino Beria

A special family dinner and cooking class with vegan fine dining Italian Chef Martino Beria.

Families are invited to cook together, exploring seasonal products and tastes from Italy. At the end of the night, everyone will share a meal and enjoy their own creations together!


Event organized by the Science Office of the Consulate General of Italy, part of monthly series “Caffè della Scienza” on “Innovation, food sustainability and Mediterranean Diet” with guest speakers: Prof. T. Barberi “Cultured meat as the next legitimate alternative protein source to meat”, Prof. D. Bier “The Mediterranean Diet: how did we get there?” and Prof. S. Calabrese “The growing importance of holistic natural resources management for food security”.


Organized by ICE Agenzia Los Angeles Office. Selection of free mini pizza tastings with presentation and storytelling of the displayed products.





In collaboration with the “Accademia Italiana della Cucina”, on November 20th the Italian restaurant “Casa Modena” will host a conviviality event dedicated to truffles and their innovative cultivation techniques.



Eataly will promote the Week of the Italian Cuisine in the World in all its shops in North America with a communication plan and a special menu.

ITA – Antipasto all’italiana

The initiative will involve all ITA offices in the US. The ITA in New York will select 5 restaurants in the different boroughs while the ICE offices in Miami, Houston, Chicago, and Los Angeles will select one or more restaurants each. At the restaurants and throughout the week, some Italian specialties will be promoted to highlight the themes of the Week Conviviality, Sustainability & Innovation . The ITA Project will focus on Sustainability as this value is represented through natural products such as vegetables, pickles, olives, and all the specialties offered in the Italian Antipasto to highlight the concept together with the more classic Tagliere of cold cuts and cheeses.

LOS ANGELES – from Nov. 14th-20th – at Eataly Los Angeles

In collaboration with Eataly and Valter Longo Association

Banner with QR codes will be exhibited during the week to share information regarding the nutritional values of some Italian food products

SAN FRANCISCO – from Nov. 14th-20th

In restaurants of the Bay Area and other major cities, see the selected menues published on

CHICAGO – Video lessons on the history of Italian cuisine

In cooperation with Università di scienze gastronomiche di Pollenzo

Video lessons on the history of Italian cuisine curated by the University of Gastronomic Sciences of Pollenzo

LOS ANGELES – from Nov. 14th-20th – in collaboration with Impastiamo

Special menu items and discounts will be available during the week in selected restaurants and food stores in Los Angeles. For more details please visit:

NEW YORK – sustainable cuisine (Nov. 16th, 17th & 18th)

Selection of 5 Italian restaurateurs in New York, to be identified through a public notice, who will be trained by gastronomic scientists and come up with a menu dedicated to sustainable Italian cuisine, calculating (and making visible on the menu) both the carbon footprint and the water footprint of each dish

NEW YORK – Food tech initiative (Nov. 16th, 17th & 18th)

Project dedicated to the enhancement of four innovative Italian startups specialized in foodtech that would come to New York during the cooking week to participate in meetings with investors or potential partners in the sector