The presentation of the book 'Cucina aperta' (Open cuisine), by the writer-chef Tommaso Melilli, concluded the Italian Cuisine Week in Lisbon, organised by Ambassador Miscia through a packed agenda of events involving the various players of Sistema Italia in Portugal: the Italian Cultural Institute, ICE and the Italian Chamber of Commerce, as well as COMITES, the Honorary Consulates, the Italian bookshop PIENA, over 50 restaurants and distributors of Italian agri-food products operating in the Iberian peninsula.
The media impact of the initiatives was considerable, reaching two and a half million people thanks to the involvement of local newspapers and television networks, as well as social media. In continuity with the initiatives aimed at raising awareness among Portuguese institutions and public opinion on food labelling systems, the close link between health and regulation of food production and distribution was emphasised several times during the week.
Guest of honour at the event was Chef Roberto Di Pinto of Milan's SINE restaurant, Michelin star 2025. The made-in-Italy machinery industry for the food and wine sector was the protagonist of a 'Lunch of Roots' dedicated to the region of Abruzzo, which provided an opportunity to promote the professional ovens and grills distributed by the Peva brand.
Particularly popular was an event dedicated to the ritual of the Italian aperitif, illustrated by an ad hoc text that the Embassy commissioned from the anthropologist Marino Niola, this year's winner of the Foreign Press Taste Award as a disseminator of Italian agri-food authenticity.
"The success of the initiative with the Portuguese public," Ambassador Miscia said, "is justified by the fascination that Italian culture and food exert all over the world and here in Portugal in a particular way, thanks to the deep affinities between our two culinary traditions, which owe a great deal to the products and flavours of the common Mediterranean Diet.
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