Sono oltre 40 gli eventi in programma dal 13 al 19 novembre negli USA per l’ottava edizione della Settimana della Cucina Italiana nel Mondo, iniziativa di promozione integrata della Farnesina intitolata nel 2023 “A tavola con la cucina italiana: il benessere con gusto”. Sullo sfondo, la candidatura della cucina italiana al patrimonio culturale immateriale dell’UNESCO.
“La settimana della cucina italiana è centrale nella nostra strategia di diplomazia della crescita e della cultura negli Stati Uniti” ha evidenziato l’Ambasciatrice d’Italia, Mariangela Zappia. “Volano per il nostro export di agroalimentare, che vale oltre 7 miliardi di dollari l’anno negli USA, e leva formidabile per l’attrazione dei 6 milioni di americani che visitano l’Italia ogni anno, la cucina italiana vanta un potenziale molto più ampio” ha aggiunto. “È sinonimo di benessere, qualità e creatività; è espressione della nostra cultura e della nostra abilità di produrre coniugando tradizione e innovazione, della nostra leadership nella sostenibilità, tratti distintivi dell’Italia che promuoviamo negli Stati Uniti”.
Con eventi e iniziative da Washington a San Francisco, da Miami a Detroit, da Chicago a Los Angeles, Houston, New York, Boston, Dallas, Charlotte, Providence (Rhode Island), Barre (Vermont) e Filadelfia, la mobilitazione per la settimana della cucina coinvolge tutta la rete diplomatico-consolare negli USA, gli Istituti Italiani di Cultura, l’Agenzia ICE, il Ministero della Salute e anche partner come l’Accademia Italiana della Cucina e l’American Italian Food Coalition, consorzi di produttori, teatri, università, scuole, ristoranti e catene come Eataly, imprese di settore, ambasciatori e chef italiani attivi negli Stati Uniti e in arrivo dall’Italia.
Il benessere generato dalla cucina italiana e dalla dieta mediterranea, l’innovazione, la tradizione e la sostenibilità delle produzioni alimentari, le sfide nella nutrizione e il rapporto tra cucina e sport sono tra i fili conduttori della rassegna negli Stati Uniti, che comprende lezioni, degustazioni, competizioni e show culinari ma anche seminari, spettacoli teatrali, presentazioni di libri, iniziative dedicate a scuole primarie e secondarie, iniziative di beneficenza. Un menù completo di eventi e approfondimenti, all’insegna del gusto della miglior cucina del mondo!
L’Ambasciata a Washington ospiterà il 14 novembre uno degli eventi centrali della rassegna, sul tema della sostenibilità nelle produzioni di salumi e olio di oliva. Organizzato in collaborazione con l’American Italian Food Coalition, il seminario sarà aperto dall’Ambasciatrice Zappia e dal Direttore Generale per l’igiene e la sicurezza degli alimenti e la nutrizione del Ministero della Salute, Ugo Della Marta. Interverranno rappresentanti della North American Olive Oil Association, dell’Associazione degli Industriali delle Carni e dei Salumi, dell’Istituto Valorizzazione Salumi Italiani e di Monini North America.
L’Ambasciatrice d’Italia ospiterà inoltre a Villa Firenze un evento mirato alla promozione della sostenibilità in cucina con Stefano Pinciaroli, chef del Ristorante PS, stella verde Michelin e parte del progetto di sostenibilità di Villa Petriolo di Cerreto Guidi in Toscana. Il progetto, ideato da Daniele Nannetti, ha ricevuto un anno fa una certificazione GSTC come primo agriturismo al mondo totalmente sostenibile.
Di seguito, il programma completo della Settimana della Cucina Italiana negli USA.
WEEK OF ITALIAN CUISINE IN THE WORLD
Dining with Italian cuisine:
well-being with taste
The program in the United States
November 13 – 19, 2023
BEFORE THE WEEK
DETROIT – “Edible WOW” magazine article “At the table with Italian cuisine”
To start the week dedicated to Italian cuisine and food on a good note, the autumn issue of Michigan’s “Edible WOW” magazine was completely dedicated to Italian cuisine, starting from the article penned by Consul Baistrocchi entitled “At the table with Italian cuisine”, which deals with the nomination of Italian cuisine as a UNESCO intangible heritage and the values of the Italian table in terms of sustainability, seasonality, benefits in terms of health and taste. The magazine also contains recipes, where you can find Italian (and non-Italian-sounding) products in the metropolitan area of Detroit and reviews some typical restaurants. The edition dedicated to us, launched on the occasion of the consular event “LoveITDetroit – Cibus Nostrum” dedicated to archeology in which we reproduced a dinner in ancient Rome, has around 70,000 readers for each edition, with a varied audience, and this is the first time in the approximately 15 years of publication that an entire edition has been dedicated to a particular cuisine.
HOUSTON – November 7, 2023
Event dedicated to regional Italian cuisine, with a particular focus on educating the local public about the health benefits of the Mediterranean diet. Selected authentic Italian restaurants such as Alba, Amalfi, Amore and Davanti will participate in the event, in a prestigious location at Rice University.
CHICAGO – November 8, 10 and 11 Theatrical workshop “Listening to my inner voice and the power of creation” by Gaia Mencagli
The show will also be presented in Minneapolis, Minnesota (November 8), St. Croix and Madison, Wisconsin (November 10 and 11 + a date to be defined).
BOSTON – November 9, 2023: Accademia Italiana della Cucina dinner “Abruzzo Strong and Gentle”
In collaboration with Accademia Italiana della Cucina – Boston Charter and the Italian Chef Marisa Iocco.
An Accademia Italiana della Cucina dinner event presenting recipes by the Italian Chef Marisa Iocco, focused on the health benefits of the culinary tradition from the Abruzzo region.
DALLAS – November 9, 2023 “Taste of Italy”
In collaboration with the Italian Trade Agency and the Italy-America Chamber of Commerce of Texas, the Taste of Italy will take place in Dallas. It is the largest trade show in the United States entirely dedicated to Italian food and wine, with the participation of over 40 producers and 300 visitors. This event, now in its ninth edition, has already been successfully held in Houston, New Orleans and El Paso.
DALLAS – November 10, 2023: “All You Can Eataly: Fall for Dallas”
In collaboration with Eataly, “All You Can Eataly: Fall for Dallas” is a tasting event featuring more than 50 regional Italian wines, samples from local restaurants, and more than 30 tasting stations featuring Eataly favorites, and more! Furthermore, at the “Terra” restaurant inside the Eataly store, there will be a space dedicated to the exhibitors of Taste of Italy Dallas 2023. Companies will have the opportunity to have their products tasted and promote their brand to 1000+ guests of the event open to the public.
BOSTON – November 12, 2023: Culinary competition “Duello ai Fornelli – Pasta Night”
In collaboration with the Dante Alighieri Society of Massachusetts.
Organized by the Dante Alighieri Society and the Consulate General of Italy in Boston, a friendly culinary competition among teams of students from 5 of the most prominent universities in the Greater Boston Area (MIT, Harvard, Northeastern, Tufts, Boston University) who will challenge each other with the preparation of a staple ingredient of Italian cuisine – pasta. The event highlights the spirit of the Week of Italian Cuisine in The World 2023, centred on gathering at the table and sharing a healthy meal, while fostering a sense of community.
LOS ANGELES – November 12, 2023: Italian Excellence Gala & Awards 2023
At the Taglyan Complex
Annual Gala of Italy-America Chamber of Commerce West (IACCW). A delegation from the Campania region will participate and present the culinary excellences of the region at the Gala, involving the Italian and Italian-American business community in Los Angeles.
Organized with the collaboration of IACCW, Campania Region.
By invitation only.
CHARLOTTE – November 12, 2023: workshop “Let’s make ice cream”
In collaboration with Casa d’Italia in Charlotte.
A kick-off workshop for elementary and middle school children on the production of ice cream.
WASHINGTON – Workshop on the benefit of the Mediterranean Diet
For middle and high school students of the Italian language.
In cooperation with the Italian Ministry of Health, the National Health Institute, the Local Health Unit of the City of Turin, Future Food Institute and Unaprol, the Embassy of Italy organizes a two-day workshop dedicated to schools. The goal is to promote the principles of the Mediterranean Diet as a model of a traditional, healthy and sustainable diet. The workshop includes an in-depth project focusing on olive oil labeling to help recognize authentic Italian products. The food education project, which targets teachers and students, as well as their families, aims to encourage the rediscovery of traditions, while promoting health and authentic Italian cuisine, nominated for UNESCO as an intangible heritage of humanity.
On the first day, students from the PHILADELPHIA area will also have the opportunity to join this workshop online.
LOS ANGELES – Cooking Show with Chef Max Mariola
At the Italian Cultural Institute of Los Angeles, Chef and Social Media Star, Max Mariola, will perform a cooking show inspired by what he knows best – using fresh, seasonal ingredients to prepare dishes where one single element reigns supreme: l’olio extravergine d’oliva. Just like fine wine, different extra virgin olive oils can create unique tasting experiences, combined with Mariola’s culinary wisdom and passion that best capture the spirit of authentic Italy. This event is by invitation only.
NEW YORK – Dinner organized by Accademia Italiana della Cucina
In collaboration with the Consulate General.
A dinner to celebrate the 70th anniversary of the foundation of the Accademia Italiana della Cucina and to discuss the theme “well-being with taste” (speaker: Michele Casadei Massari)
SAN FRANCISCO – presentation of the book “Italy by Ingredient: Artisanal Foods, Modern Recipes” by Viola Buitoni
6-7 pm: presentation of the book (just published) by the writer and cooking instructor Viola Buitoni “Italy by Ingredient: Artisanal Foods, Modern Recipes” containing some of her Italian cuisine recipes at the Consulate General
SAN FRANCISCO – 4th Edition of the “Carol Field” award
7-8 pm: in cooperation with 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 fourth 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 awareness of the West Coast’s understanding of the benefits of Italian culture, the Mediterranean diet, and unique Italian food products.
WASHINGTON – Dinner organized by Accademia Italiana della Cucina
Ristorante I’m Eddie Cano
The social dinner of the renowned academy will feature Dr. Ugo Della Marta, Director General for hygiene, food safety and nutrition at the Italian Ministry of Health, and Dr. Marco Silano, Research Manager and Director of the Department of Cardiovascular, Endocrine-Metabolic Diseases and Aging and Acting Director of the National Center for Rare Diseases at the National Health Institute. They will share information about Italian initiatives supporting correct nutritional regimes and lifestyles.
By invitation only.
WASHINGTON – Workshop on: “Sustainability efforts of swine meat products and olive oil industries, key ingredients of the Italian table”
In cooperation with the American Italian Food Coalition.
The event will be opened by Ambassador Mariangela Zappia. Its purpose is to promote the use of innovation and technology in the agri-food sector, with an emphasis on improving production in a sustainable way. Focus will be placed on the pork and olive oil industries.
Refreshments will be offered at the conclusion of the event, allowing participants to savor the taste of authentic Italian cuisine, now nominated for UNESCO as an intangible heritage of humanity, while networking!
BOSTON – Student Tour & Masterclass on handmade Italian pasta at “La Scuola” of Eataly
In cooperation with Eataly Boston.
Cooking class, promoted by the Consulate General of Italy in Boston, for students of Providence Middle School followed by the tasting. The event intends to promote the Mediterranean diet and its positive effects on our health, including the joy of cooking and learning together about Italian culinary traditions.
CHICAGO – a Theater show – “Stories of Eggs and Flour” by and with Gaia Mencagli
Plat Circle Theatre at UW Memorial Union
Thanks to eggs, flour and an apron, Rosa once again savors the scent of her life. She travels through time, and the space around her transforms. Between handfuls of flour, Rosa retraces some of the most significant moments of her life, accompanied by music, objects and people of that time. She goes through the times of the Second World War and those of a child in the home of a rich family. One moment she is a mature woman in the countryside, then a young lover, and finally she becomes a grandmother, Nonna Rosa. All this while preparing fettuccine.
CHICAGO – Italian Cuisine Lesson – “Wellbeing and Taste and Spaghetti alla chitarra: the art of Fresh Italian Pasta with Chef Rossella Martinello of “A Taste of Italy”
At Ridgewood High School, Norridge, Illinois & Union Ridge School, Harwood Heights, Illinois
Students from two schools will experiment with the preparation of fresh pasta with Chef Rossella Martinello of “A Taste of Italy”, experimenting with a tool that is part of the regional Italian gastronomic tradition.
Chef Rossella of “A Taste of Italy” will share the secrets for creating fresh, authentic pasta, discovering the art of Italian cuisine.
CHICAGO – White Truffle Masterclass and fine dining dinner
On the occasion of the 3rd Chapter of the Chicago Delegation, the Order of Knights of the Truffle and Wines of Alba, under the auspices of the Consulate General of Italy, will organize a masterclass and a fine dining dinner presenting the excellence of the white truffle and wines from the Langhe region (Piedmont).
LOS ANGELES – “Italian cuisine for the homeless in Los Angeles.”
At Downtown Women’s Center (DWC).
A charity event, in collaboration with the historic NGO for assistance to the homeless, DWC, and Eataly Los Angeles, for the distribution of a hot Italian meal to the homeless community of downtown LA
LOS ANGELES – Tuscan Pici Pasta ‘Fatta A Mano’ Workshop
Eataly Los Angeles, in collaboration with the Italian Cultural Institute and Lingua Viva present an evening dedicated to Tuscan culinary traditions. Tuscany is uniquely celebrated for preparing rustic cuisine with simple ingredients and hearty flavors. One of its most traditional dishes is pici pasta, thick and rustic strands of pasta dough from Southern Tuscany.
MIAMI – Conversational panel
The Consulate General of Italy in Miami – in cooperation with the Italian Cultural Institute, Italian Trade Agency in Miami, Miami Culinary Institute, Miami Dade College, Chamber of Commerce Italy-USA Southeast and Casa Tua Restaurant Group – will host a conversational panel with renowned Agrichef Chef Paolo Passano from the Liguria region. Food and healthy lifestyle professionals and influencers will be present. The event will focus on Chef Passano’s concept of fusion cuisine between Italian and Latin American traditions and the benefits of innovative Italian gastronomic culture in a global context.
NEW YORK – A series of events organized by the Italian Cultural Institute:
At 10 am – “Le chicche della Sole”. Presentation of the “family cooking” book by Maria Sole Ambrosi De Vinelli.
At 11 am: Meeting with teachers and students of Italian conducted by Prof. Pierangela Diadori, author of the book: “La cucina italiana tra lingua cultura e didattica”.
At 6 pm: “The use of herbs in the Italian gastronomic tradition and Giotto” by Beatrice Autizi
PHILADELPHIA – “Tarallucci and Wine”
Conversation with the Consul General on the origins of Italian poor cuisine and the social function of cuisine. In collaboration with the San Pio Foundation https://saintpiofoundation.org/freehand for the freehand project which employs former prisoners in the production of typical Apulian taralli, giving them a new chance on life and employment.
WASHINGTON – Workshop on the benefits of the Mediterranean Diet
“Mediterranean Diet Challenge: Eat Well, Stay Well, Save the Planet!”
On the second day, at Casa Italiana, students will learn how to recognize authentic olive oil and properly read product labels. This class, organized with the support of UNAPROL and Future Food Institute, aims to raise awareness among tomorrow’s consumers, who will view this food product not only as sustainable but also as genuine.
WASHINGTON – Exclusive dinner at Villa Firenze
A culinary journey prepared by Chef Stefano Pinciaroli (Michelin Green Star) from PS Restaurant (in “Villa Petriolo”), with a focus on sustainability.
By invitation only
LOS ANGELES – “The first courses of Italian cuisine: tradition at the table”
At La Puglia Restaurant & Il Fornaio Beverly Hills
Promotion of some traditional Italian first courses (cacio e pepe, amatriciana, carbonara, risotto alla milanese, pasta alla norma) throughout the week, with the organization of two dinners (one in collaboration with Accademia Italiana della Cucina).
In collaboration with Italian Trade Agency Los Angeles / Accademia Italiana della Cucina.
LOS ANGELES – “Bar Italia”
At Lycée International de Los Angeles, Burbank.
In collaboration with Accademia Italiana della Cucina.
30 Italian language students at the Lycée International de Los Angeles will participate in a culinary and educational demonstration by Chef Davide Vedovelli from N10 Restaurant during which Italian panini and tramezzini will be prepared.
LOS ANGELES – Holiday Classics: Lasagna alla Bolognese Workshop
Eataly Los Angeles, in collaboration with the Italian Cultural Institute and Lingua Viva present an evening dedicated to Italian holiday culinary traditions. Lasagna is possibly one of the oldest pastas, dating back to the 13th century. The wide, flat-shaped egg pasta serves as a commodity from the gastronomic treasure of Emilia-Romagna in Northern Italy. The pasta recipe was transformed into a baked dish when it was presented as the dish of honor prepared by noble families to demonstrate their wealth of ingredients.
MIAMI – Masterclass and cooking show
In cooperation with the Miami Culinary Institute and Miami Dade College, Italian Trade Agency and the Chamber of Commerce Italy-USA Southeast
Masterclass by renowned Agrichef Chef Paolo Passano dedicated to “Dual World Delights: Italian Cuisine with a Latin American Twist” with young chefs of the Miami Culinary Institute and the FIU Chaplin School of Hospitality to promote an innovative approach to food tradition of the Ligurian Riviera.
The menu offered for the masterclass by Chef Passano will be Latin-Style Fish Carpaccio with Italian Olive Oil, Tropical Maltagliati with Meat Ragu and Cassava Gnocchi in American Sauce with Cheese and Tamarillo. With these recipes, the Chef will display his vision and approach to modern cuisine, blending a mix of cultures and tastes to create a unique and wonderful fusion, while highlighting the tenets of Italian food culture. During the event, the future chefs will be actively involved in the creation process, followed by a tasting offered to the participants and the audience.
NEW YORK – Press conference on “Puglia Culinary Journey”
Organized by the Consulate General.
Initiative to promote Apulian cuisine in NYC (Cooking Lab Culinary journey in Apulia)
PHILADELPHIA – Workshop on the benefits of the Mediterranean Diet
“Mediterranean Diet Challenge: Eat Well, Stay Well, Save the Planet!”
For middle and high school students of the Italian language.
In cooperation with the Italian Ministry of Health, National Health Institute and Local Health Unit of the City of Turin, Future Food Institute and Unaprol.
On this second day, at America Italy Society, the students will learn how to recognize authentic olive oil and to properly read the label of the products. This class, organized with the support of UNAPROL and Future Food Institute, is intended to raise the awareness of tomorrow’s consumers who will see in this food product not only a sustainable but genuine food.
PHILADELPHIA – Dinner tasting “the oil festival and the ways of sustainability”
In collaboration with the Tuscan olive oil consortium and the City of Reggello, a dinner tasting of new olive oil from small producers of Valdarno, at the restaurant “Osteria” in Philadelphia, with the participation of “Frantoio Masaccio” and the Mayor of Reggello.
PROVIDENCE, RI – “A Tavola con la Cucina Italiana” in Rhode Island
In cooperation with Italo-American Club of Providence, RI
The event, promoted by the Consulate General of Italy in Boston in cooperation with the Italo-American Club of Providence, celebrates Italian cuisine in Rhode Island and aims to raise awareness of the yearly initiative of the Week of Italian Cuisine within the local community. Tasting by Chef Walter Potenza (http://www.chefwalter.com).
SAN FRANCISCO – screening of the film “La cena perfetta/An Italian Gourmet Crime Story”
By Davide Minnella at the Italian Cultural Institute.
WASHINGTON – presentation of the book “History of Italian cuisine in comics: from Etruscan tagliatelle to tiramisu’”
Organized by the Italian Cultural Institute of Washington
As part of the series “In biblioteca in italiano”, the Institute presents the book created by Accademia Italiana della Cucina.
The event, intended for kids, includes a reading and hands-on creative activities, as it aims to spark curiosity about Italian culinary tradition over the years.
CHICAGO – Tasting event “Tradition and innovation: an Afro-Italian evening”
At Casati’s Modern Italian Restaurant
Blay Daniel Ble, Italian-Ivorian Chef of the well-known Milanese restaurant Lom Dopolavoro, will present a buffet tasting dinner in Chicago, bringing to the table a menu inspired by Italian tradition, whose flavours’ meet ingredients of Ivorian cuisine.
The Italian-Ivorian chef Bley Daniel Ble, Executive Chef of the well-known Milanese restaurant Lom Dopolavoro, will present a dinner with a menu dedicated to the meeting of traditional Italian cuisine with ingredients and suggestions of his Ivorian roots, in a highly original experiential journey that opens up new perspectives on the potential of culinary innovation.
CHICAGO – Italian language lesson in the kitchen – “Lingua e Cultura Language Contact, Italianism and Made in Italy: the Role of the Italian Language on the Menu”
At Roosevelt University Chicago
Professor Carla Bagna, Associate Professor of Teaching of Modern Languages at the University for Foreigners of Siena and Pro-Rector for International Relations, will analyze, for the benefit of Roosevelt University students, the preparation and structure of menus in global linguistic panoramas: strategies, foods, creative language uses.
LOS ANGELES – Panel discussion “The Mediterranean diet, well-being and sports: understanding the link to live better”.
At Pepperdine University Malibu.
A panel discussion moderated by RAI journalist Veronica Maffei, that will explore the dynamics between a healthy Mediterranean diet, wellbeing and sports. Speakers include Luigi Fineo, Michelin-starred chef in Los Angeles; Jason Richardson, Olympic track and field champion for the United States and currently part of the Los Angeles 2028 Olympic Organizing Committee; Dr. Amelia Palermo, UCLA scientist; Dr. Loan Pham Kim, Professor of nutrition at Seaver College. A reception will follow in the university courtyard. Registration is available at the following link: https://wellbeingandtaste.eventbrite.com
In collaboration with COMITES / Pepperdine University / Italian Cultural Institute in Los Angeles.
BOSTON – Workshop “The Mediterranean Diet in the World between Science and Tradition”
In cooperation with Northeastern University, Mediterranean Diet Roundtable (https://mdrproject.com/) and Accademia Italiana della Cucina – Boston Chapter.
The event, organized by the Consulate General of Italy in Boston, will focus on how science defines the Mediterranean Diet, its health benefits and the challenges of eating the “Italian way” in relation to our lifestyles and our geographic location. A comparison will be drawn between the impact of the Mediterranean Diet on human wellbeing and the impact of diets of other ethnic diets. The speakers are prominent nutritional experts and researchers from Harvard Medical School and from Northeastern University. The seminar will be presented by the President of the General Conference of UNESCO – who will present the Mediterranean Diet as a UNESCO intangible cultural heritage of humanity – and will be followed by a tasting of an Italian menu.
CHICAGO – Theatrical workshop “Listening to my inner voice and the power of creation” by Gaia Mencagli
At Roosevelt University
Gaia Mencagli will lead a workshop for students of the Performing Arts Department at Roosevelt University. The aim of the workshop is to use techniques for preparing a theatrical performance to encourage students’ creativity, and guide them to discover the roots of artistic inspiration.
CHICAGO – Tasting Menu
The Italian Trade Office will organize an evening with a tasting menu at “Volare” Italian Restaurant.
PHILADELPHIA – workshop on biscuit production
In collaboration with Marco Polo School
A biscuit production workshop for middle school children.
WASHINGTON – Chefs’ Table with Amy and friends feat. Italian Chef Stefano Pinciaroli (Michelin Green Star)
Restaurant Centrolina, in cooperation with IMARK, will host a dinner created by Chef Amy Brandwein and Italian Chef Stefano Pinciaroli (Michelin Green Star) from PS Ristorante (in “Villa Petriolo”).
DETROIT – webinar entitled “At the table with Italian Cuisine: Healthy with Taste”
The Consulate in Detroit will hold a webinar at 3:30 pm entitled “At the table with Italian Cuisine: Healthy with Taste” with Sara Roversi (President of the Future Food Institute and of the Paideia Campus of Pollica) who will discuss: food not only as a necessity and as a pleasure, but as a source of well-being, touching on the themes of nutrition, the Mediterranean diet, the Italian lifestyle and the longevity algorithm. The webinar has an educational purpose and is open to all (but particularly promoted through universities to students) and will take place in collaboration with the Dante Alighieri Society of Michigan, and will be the occasion to announce the Consulate’s scholarships for a “Digital Boot Camp” of the Future Food Institute (which also gives three university credits, although the digital course is not limited to students).
LOS ANGELES – from November 13 to 19, 2023 – “Spaghetti al pomodoro: a recipe for champions”
Video story. Fabio Vota, former Chef of the Italian national soccer team (when Italy won the the FIFA World Cup in 2006) and Giorgio Chiellini, Italian soccer champion currently part of LAFC team, cook one of Giorgio’s favorite dishes: spaghetti al pomodoro, which he likes to have before important soccer matches. Vota, Chiellini and Consul General Valentini present the Week of Italian Cuisine in the world and briefly discuss with journalist Veronica Maffei the good impact of Italian cuisine on physical activity.
NEW YORK – Communication activities and tastings at 5 Italian restaurants.
The Italian Trade Agency Office in New York will organize some communication activities and tastings at 5 Italian restaurants.
At the identified restaurants and throughout the week, some traditional Italian first courses will be promoted to enhance the themes of sustainability and biodiversity, protection of designations of origin and authenticity of the products and preparation techniques against any form of counterfeiting. Furthermore, the office will organize a communication/tasting/networking event to promote Italian products, also through educational or communication actions to be carried out on social networks and/or traditional media on the aforementioned topics.
SAN FRANCISCO – from November 13 to 19, 2023
Involvement for the entire period of the event of a selection of restaurants in the Bay Area, and in the areas this Consulate General is responsible for (in the Bay Area in collaboration with the Accademia della Cucina Italiana), identified by the Honorary Consuls, with dedicated menus published on the websites of the Consulate General and the Italian Cultural Institute.
AFTER THE WEEK
VERMONT – November 21, 2023: “Laboratori itineranti del Gusto” – the Italian taste of Vermont, 2nd edition
In cooperation with Slowfood Vermont and Alumna di UNISG Pollenzo
In Barre (Vermont), reception event and tasting of products, promoted by the Consulate General of Italy in Boston. 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.
CHICAGO & DETROIT– December 4, 2023 Virtual seminar – “La cucina italiana in classe – Language, food, power, art, and culture”
At the University of Illinois, Chicago
With Prof. Chiara Fabbian
The Education Director for Detroit and Chicago offers a webinar on “Italian cuisine in the classroom” for teachers of Italian programs.
“La cucina italiana in classe – Language, food, power, art, and culture” investigates the representation of food and the customs tied to food consumption in Italian culture and in contemporary media objects, with the aim of explaining their educational potential and promoting integration between linguistic skills and intercultural awareness of students. On this Zoom, examples of activities to practice in class will also be offered.