The Italian Ambassador to the United States kicked off the annual Settimana della Cucina Italiana nel Mondo (Week of Italian Cuisine in the World) in Washington, DC, with a dinner starring Chef Giancarlo Morelli last week with bipartisan dinner guests from the nation’s capital. The menu combined tradition and innovation using Italian products, thanks to collaboration with the “Riso Buono” company and the Franciacorta Consortium.
Italy’s Ambassador to the U.S. Mariangela Zappia opened the dinner with some prepared remarks, “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 and for this reason, we promote the candidacy of Italian cuisine as a UNESCO Intangible Cultural Heritage of Humanity. But promoting Italian cuisine also means supporting Italian restaurateurs, operators in the sector, and our agri-food companies, which export products worth more than 7 billion dollars a year to the USA, as well as our tourism industry.”
Over 50 events are organized nationwide to celebrate the “Week of Italian Cuisine in the World” promoted by the Italian government’s network of embassies, consulates, and ICE – Italian Trade Agency offices abroad to promote quality Italian cuisine and agri-food products. Here are some events in the U.S. to celebrate the Italian Cuisine Week in the World. Each event is curated to highlight what unites Italian traditions and flavors with their territories of origin. The official week is celebrated between November 18-22, although there were events across the country a few days before and there will be programs after the official scheduled cultural program.
NOVEMBER 18TH
- WASHINGTON – Presentation of the book We reap what we sow. The incredible adventure of the Italian entrepreneur Cristina Brizzolari Guidobono Cavalchini, who created “Riso Buono.” The author will converse with Alex Schroeder (@devourdc).
- 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 a tasting of a roots dish dedicated to the Basilicata region and a video link with the “Roots in 2024” event underway that day in Matera. In collaboration with ALMA, International School of Haute 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.
- 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, and 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, people 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.
NOVEMBER 21ST
- 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 Consortium for the protection of Mozzarella di Bufala PDO, the Mediterranean lifestyle, the lands, and traditional recipes will be discussed.
NOVEMBER 22ND
- BOSTON – Gala of Italian Creativity – Gala of Italian Creativity, the 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.
