The "Week of Italian Cuisine in the World" 2023, between "Italianisms" and tales of roots
Tajani: "Being at the table is an opportunity for dialogue with other countries". Lollobrigida: "with the Unesco candidacy of our cuisine we are promoting Italy"
From the "Italianisms in the world" told by Casa Artusi, or the universally known Italian words such as pasta, coffee and pizza which, between dialecticisms and phenomena of linguistic and gastronomic counterfeiting, well describe how much the Italian language can express Italian taste, to "I Racconti delle Radici", a project of the monthly "La Cucina Italiana", a historical storytelling on the "great emigration" of the last century through the dishes that families who left Italy to "find America" abroad brought with them in their suitcases, keeping alive the ties with their land and from which new ones were born from the "melting pot" with the cuisines of the countries of arrival; from the "History of Italian Cuisine in Comics. From Etruscan tagliatelle to Tiramisu" published by the Italian Academy of Cuisine, to the project for the promotion of Italian olive oil and wine in Africa in collaboration with Gambero Rosso. There are over a thousand events scheduled around the world for the "Week of Italian Cuisine in the World" 2023 (Scim), at edition no. 8 from today to November 19, and which, around the leitmotiv "At the table with Italian cuisine: well-being with taste", is the week in which, under the aegis of the Ministry of Foreign Affairs, Embassies, consulates, Italian Cultural Institutes and offices of the Institute of Foreign Trade, all over the world, celebrate Italian cuisine nominated for UNESCO and Italian food and wine excellence, supporting exports, internationalization and incoming tourist flows.
"For us Italians, being at the table is a way to be together and, in an era in which we talk less and less face to face, it is an important opportunity to share and to confront, to open up and to open a dialogue with other countries as well. We Italians do this by opening the doors of our home to foreign friends. This is one of the reasons why we have nominated Italian cuisine for recognition as a UNESCO World Heritage Site and with teamwork we hope to win this important challenge", said Foreign Minister Antonio Tajani in the presentation at the Farnesina in recent days, underlining that "we have called this year's edition "At the table with Italian cuisine: well-being with taste" to highlight the relationship between nutrition and well-being and enhance the Diet Mediterranean as a healthy lifestyle and a model of balanced nutrition accessible to all", but also that there are 7 million Italians living abroad and signing a new agreement with the Italian Federation of Chefs "to launch increasingly targeted initiatives for the promotion of our recipes". "The "Week of Italian Cuisine", for Embassies from all over the world, is an event that is always eagerly awaited, which attracts the many who want to have the opportunity to taste our cuisine and get to know our chefs, underlined the Minister of Agriculture Francesco Lollobrigida, reiterating that "the candidacy of Italian Cuisine to UNESCO is not only a promotion of the product, of transformation, but of our country, of the monuments, of the environment, of the biodiversity that distinguishes us".
"I Racconti delle Radici" is the project of the monthly magazine "La Cucina Italiana", based on the creative idea of the director Maddalena Fossati Dondero - already promoters of the candidThe event will continue throughout 2024, with a web series in 10 episodes, a photographic exhibition, a recipe book and two webinars that will be broadcast in the 300 Embassies, consulates and ICE offices around the world. A project in which illustrious names such as Simone Cinotto, professor of Contemporary History at the University of Gastronomic Sciences of Pollenzo, Massimo Montanari, professor emeritus of the University of Bologna, Elisabetta Moro, full professor of Cultural Anthropology at the Suor Orsola Benincasa University of Naples, as well as the real testimonies of people and personalities such as Lidia Bastianich and Rodrigo D'Erasmo. The first seven recipes presented range from Fernandito, the cocktail based on Fernet and Coca, to the Australian Spag Bol, short for Spaghetti Bolognese, passing through Pope Francis' Baña Cauda.
The project "Italianismi" in the world of the Casa Artusi Foundation, always in collaboration with the Ministry, is divided into a series of videos in 8 languages (English, French, German, Spanish, Portuguese, Chinese, Japanese and Arabic) through voice over with AI, and unpublished editorial contributions signed by the AtLiTeg research group coordinated by Professor Giovanna Frosini of the Casa Artusi Scientific Committee, which give life to a fascinating journey into the language of food, which finds in the Italian words spread all over the world, the true symbol of the extraordinary national gastronomic culture.
Source: WineNewsIT
