Yesterday, the Italian Embassy in Vienna hosted an event to promote food and wine and tourism in the city of Caorle, near Venice, organised by the local ENIT office as part of the events scheduled in Austria for the 9th edition of the Week of Italian Cuisine in the World under the theme 'Mediterranean Diet and Roots Cuisine: Health and Tradition'. Present at the event were the Italian Ambassador to Vienna, Giovanni Pugliese, the Mayor of Caorle, Marco Sarto, the Councillor for Tourism, Mattia Munerotto, the Director of ENIT Vienna, Andrea Colonnelli, the President of Confcommercio Caorle and the Consortium for the Promotion of Tourism in Caorle and Eastern Venice, Corrado Sandrin, and the Municipal Councillor for Culture, Elisa Canta.
In line with the theme identified this year for the Week of Italian Cuisine in the World, Palazzo Metternich welcomed the group of restaurateurs 'Innovators by Tradition' of Confcommercio Caorle, who brought to the Embassy the products grouped under the 'Tipicamente Caorlotto' brand - conceived by the Municipal Administration of Caorle - for an evening attended by over eighty Austrian stakeholders in the field of food and wine tourism and slow tourism in general, including journalists, tour operators, as well as representatives of Austrian institutions.
During the evening, the "Tipicamente Caorlotto" and "Innovatori per Tradizione" projects were illustrated in German, while videos and images dedicated to the beauty of Caorle and the experiences that can be had in the Pearl of the Adriatic were projected throughout the event. Presented to the guests on the initiative of the Embassy and ICE in Vienna was the project entitled "I racconti delle radici" (Roots' Tales), a multimedia initiative realised in collaboration with the Ministry of Foreign Affairs and International Cooperation that illustrates the history of the cuisine of Italians who emigrated between the end of the 19th century and the 1970s to America, Northern Europe and Australia.
As for the delicacies of typical Caorle cuisine prepared by Caorle's restaurateurs and chefs, the evening's guests were able to taste appetisers in a 'finger food' version (seafood salad, cicale di mare, breaded sardines, Caorle moscardini, mullet in 'saor', Caorle oysters, marinated anchovies, local cured meats and cheeses), Caorle pasta with baby squid and clams from Caorle and cuttlefish 'broeto' alla caorlotta, all the way to desserts (Caorle 'polenta' for which the procedures for De.Co. - municipal denomination - certification, and the ice cream proposed in special flavours: persimmon, 'lagoon of Caorle' made with ricotta cheese, barena honey and lagoon blackberries, pears and cheese, mascarpone with caramelised figs). There will also be wines, such as Prosecco, Bianco and Cabernet from the Caorle wineries. Flavours and products that remind the Viennese so much of their beloved Italian Adriatic coast, for many Austrians a 'second homeland'.
As Ambassador Pugliese emphasised in his speech, 'the event in Carole represents the perfect combination of Italian cuisine as an identity value of our country and the beauty of Italian territories such as Caorle, a municipality that is well known and appreciated as a tourist destination even by Austrians, so much so that it is called the 24th district of Vienna. "Caorle is an emblematic example," continued Ambassador Pugliese, "of the extraordinary emotional bond between Austria and our country. This makes us proud and happy to be able to work closely with the Austrians for the further strengthening of the already excellent bilateral relations that see frequent bilateral visits and relations of friendship and esteem at the highest political level'.
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