The Italian Trade Agency in New York today organized a meeting dedicated to the Week of Italian Cuisine in the World, the program born in 2016 to promote the national gastronomic chain abroad. The event will be held at Kesté, the pizzeria founded by chef Roberto Caporuscio in the Financial District, one of the premises that in the last fifteen years have contributed to the spread of Neapolitan pizza in the United States.
The initiative will focus on the theme chosen for the tenth edition of the exhibition, “Italian Cooking: Health, Culture, and Innovation”, a formula that in recent years has led many institutional activities abroad, often flanked by workshops dedicated to Mediterranean diets, traditional processing techniques and new culinary research processes. The evening includes a public debate followed by live cooking demonstrations focused on pizza and pasta, two of the most recognizable products of Italian cuisine in the US market.
The panel will be moderated by Davide Ippolito, founder of New York, and will involve representatives of different Italian gastronomy realities in the United States. Among the guests will be Roberta Marini De Plano of the Accademia Italiana della Cucina, Damiano Rosella of the Italian Cuochi Professional Association, Nunzio Castaldo di Panebianco Wines and Brian Nacht of Orlando Foods, a company that distributes brands used by many pizzerias that work with certified ingredients.
The opening will be entrusted to Erica Di Giovancarlo, Italian Trade Commissioner and executive director for the United States of the agency, who will illustrate the growing role of Italian cuisine in the promotion of Made in Italy. According to ICE data, in recent years the US market has continued to show interest in products such as extra virgin olive oil, preserves of tomato and wine denomination, with increased imports stably, in line with what also observed in Canada and Japan among the main non-European markets.
The evening will follow a structure divided in three moments: reception and networking, seminar with show cooking and finally, tasting buffet. A format already used in other initiatives of the Week of Italian Cuisine in the World, which in recent years has involved restaurants, cultural institutes and importing companies in cities such as Chicago, Los Angeles and Miami, with the aim of presenting Italian cuisine as a sector that combines tradition, cultural identity and economic development.
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L’articolo A New York evening dedicated to Italian cuisine, between panel and show cooking proviene da IlNewyorkese.
