The tenth edition of the Week of Italian Cuisine in the World continues with a series of activities at a particular time for the agri-food sector in the USA, marked by the introduction of new duties, whose real effects can be assessed only in the coming months. At this stage, ICE New York reiterated its commitment to enhancing authentic Italian ingredients and supporting those who promote Italian culinary culture in the United States.
With the theme “Cucina Italiana: Health, Innovation, Culture”, ITA New York organized on 20 November an event in collaboration with the Accademia Italiana della Cucina and the Associazione Professionale Cuochi Italiani (APCI) at the historic Kesté, in the area of Wall Street in Manhattan, presenting to professionals of the sector and journalists a moment of reflection on the link between Italian cuisine, healthy food, well-being as balanced lifestyle and gastronomic culture as a distinctive element of the country.
The themes have been in continuity with the candidacy “Italian cuisine: sustainability and biocultural diversity” to UNESCO Immaterial Cultural Heritage, of which the results are expected. With the coordination of Davide Ippolito de Il Newyorkese, Erica Di Giovancarlo, Director of the ICE New York Office, Roberta Marini de Plano for the Academy, Damiano Rosella for APCI, Nunzio Castaldo di Panebianco Wines and Brian Knight of Orlando Foods.
Show cooking followed: Neapolitan pizza prepared by Maestro Roberto Caporuscio (Kesté) and two first proposals made by chefs Fabrizio Facchini of the Italian Cuochi Association in New York and Nicola Fedeli of the Fasano restaurant.
The Week of Italian Cuisine in the World reiterated the centrality of authentic Italian products, rooted in the history and tradition of the Country, and the will to counter any form of Italian Sounding. Two further initiatives have been included in this framework.
In collaboration with Coldiretti, a New York video was created to tell some of the restaurants that every day choose to use Italian products and wines, promoting the best Italian culinary tradition in New York. Over 30 restaurants* joined the digital campaign — already visible on the Instagram @italiancrafted page — and the video was officially presented during the event in Kesté.
Another activity, dedicated to training, is derived from the annual collaboration agreement with Eataly to promote Italian products in the world. On the occasion of the Cooking Week, Eataly organized 8 training sessions of show cooking in different cities in New York, Florida, Nevada, Texas, Illinois, Massachusetts and two in California.
*Alice, Amo Seafood, Audace, Don Antonio, Donna Margherita, Fasano, Il Punto, Kesté, La Masseria, LaRina, Norma, Osteria 57, Pasta Eater, Pastagasm, Piccola Cucina, Plado, Rezdora, Ribalta, Roscioli, San Carlo, San Matteo, Santi, Serafina, Settepani, Song e’ Napule, Sottotellina.
The Week of Italian Cuisine in the World, now in its tenth edition, is an initiative aimed at enhancing the Italian agri-food chain and the food and wine tradition of our Country abroad. With over 9,500 events over the last seven years in more than 100 countries, the Week of Italian Cuisine in the World has established itself as one of the most important promotional events of the Ministry of Foreign Affairs and International Cooperation.
Article All the activities of the Week of Italian Cuisine comes from IlNewyorkese.
