India, Italian Cuisine Week amid tastings and culture

(ANSA) - NEW DELHI, 22 NOV - Vegetarian dishes on the trail of Nobel laureate Tagore's travels in Italy. Sweets associated with Vivaldi's Four Seasons. Exhibitions on truffles in Bangalore but also on kitchen utensils in Delhi. Films, master classes, recipe videos, wine and food tastings, webinars and show cooking in shopping centres. This and much more on the rich menu of the 9th edition of the Italian Cuisine Week in India.
    Chef Simone Salvini offers a vegetarian itinerary associated with the Italian cities that were visited by the Bengali poet. Guests of the Michelin-starred Mattia Bianchi listen to the symphonies of the composer from Veneto, choose their favourite, to which a special dessert is associated. Visitors to the Delhi Institute of Culture were treated to screenings and cooking lessons by Rita Monastero, as well as the 'Invisible Flavours' exhibition with wooden objects from our regions from the Museum of Civilisations in Rome. Sympathy and skill are the talents of chef Francesco Calvani.
    In the iconic Calcutta restaurant opened 50 years ago by Italian Angelo Firpo, sommelier Giulia Biscontin was on stage. In Mumbai there is the 'Italian Feast', organised by the Italian-Indian Chamber of Commerce on the occasion of Nave Vespucci's visit. While Ice offers customers in various food stores corners dedicated to ingredients and dishes prepared locally by our chefs. Who also share their recipes with students from Indian cooking schools. Italian food has no boundaries: in Delhi, on the occasion of Space Day, our food consumed in orbit by astronauts will be presented. "Conviviality and diversity are common traits of the cultures of Italy and India. For us, as for Indians, food is a catalyst for friendship and a reflection of the many histories and geographies of which our two countries are rich. The Cookery Week is the result of the teamwork of our diplomatic-consular network, IICs, ICE offices and all the players of Sistema Italia," remarked Ambassador Antonio Bartoli, wearing a customised chef's hat for the occasion.