'Cucina delle Radici', event at the Italian Embassy in Paris

(ANSA) - PARIGI, 20 NOV - Yesterday, the Italian Embassy in Paris hosted a food and wine event dedicated to 'Cucina delle Radici' (Roots Cuisine), to launch the 9th Week of Italian Cuisine in France. The initiative was organised jointly with the Permanent Representation of Italy to UNESCO, with the support of the Paris Office of the ICE-ITA Agency, and with the participation of the President of the Chamber's Agriculture Commission Mirco Carloni.
    In his speech, Mr. Carloni, referring to the candidature of Italian Cuisine to become a UNESCO Intangible Cultural Heritage for 2025, stressed that 'Italian cuisine is not a production process and we are not defending a recipe book, we strongly want such an important role to be recognised by UNESCO because cooking in Italy or wherever there is an Italian cook in the world means caring for others, it is a gesture that carries within itself the cultural roots borrowed from a collective ritual first of all of love for those who are benefiting from that simple wisdom. Whoever cooks Italian transforms excellent but sustainable products, recounts a natural biodiversity that comes from the world of agriculture; in short, transmits a heritage and a passion that means taking care of one's family, friends or clients is in itself a gesture of peace'.
    Ambassador D'Alessandro, for her part, stressed the importance of the Italian Cuisine Week in the World, which was opened just yesterday afternoon in Rome by the Vice-President of the Council and Minister of Foreign Affairs and International Cooperation, Antonio Tajani, together with the Minister of Agriculture, Food Sovereignty and Forests, Francesco Lollobrigida.
    Highlighting the great success of Italian agri-food products and Italian cuisine in France, witnessed among other things by Italy's role as the country with the largest number of exhibitors at the latest edition of the International Food Exhibition (SIAL) in Paris, the ambassador recalled the strong social role and link with the tradition of Italian cuisine, pointing out that "Italian cuisine is a mosaic of many local skills, an expression of creativity and knowledge that becomes tradition and is passed on between generations: it is part of our history and is a heritage for 60 million Italians living in the country, for 80 million Italians and their descendants living outside the country and for many foreigners, especially the French, who love and are inspired by the Italian lifestyle'.
    Italy's Permanent Representative to UNESCO, Ambassador Liborio Stellino, recalled how this year's event is enriched by the special path that Italy has decided to take within UNESCO, nominating Italian Cuisine as Intangible Heritage for 2025. Welcoming the permanent UNESCO delegates from all continents who attended the event, the ambassador emphasised how Italian Cuisine has among its founding features 'sharing, the transmission of traditions from generation to generation, and attention to cultural diversity, having been built up over time through successive contaminations with practices and influences from all over the world. These values nurture a culture of peace, dialogue, understanding and mutual respect, embracing a society's past, present and future'.
    Under the moderation of the director of "La Cucina Italiana", Maddalena Fossati Dondero, the headmasters, professors and pupils of the Hotelier Institutes "Aldo Moro" of Santa Cesarea Terme, "G. Sulpicio" of Veroli, "Vergani Navarra" of Ferrara, "Ugo Tognazzi" of Velletri presented the participants with traditional Italian recipes from different Italian regions. The dishes served were accompanied by explanations highlighting their genuineness, sustainability, nutritional benefits and the strong link with the culinary traditions of their respective territories of origin.
    A representation of students from the Lycée Hôteliererie Guillaume Tirel, together with their professors and headmaster Roberto Ghin also took part in the event, collaborating with the students of the Italian Hotelier Institutes present.