The Brazilian metropolis of São Paulo will host the XIII Italian Regional Cuisine Week from 21 to 27 October. Promoted annually by the Consulate General of Italy in São Paulo, with the support of the Italian Academy of Cuisine, the event, which is already a tradition in the city's gastronomic calendar, aims to divulge the diversity and richness of Italian cuisine, as well as presenting some ingredients and dishes that are rare on national soil. A novelty in 2024, the year in which the 150th anniversary of the beginning of Italian immigration to Brazil is celebrated, is the representation of São Paulo as the '21st Italian region'. In this context, Basilicata Restaurante, a 100-year-old gastronomic brand in the Bela Vista neighbourhood, offers a weekly menu with recipes of Italo-Brazilian cuisine, born with millions of immigrants who have adopted Brazil as their home.
In its characteristic dynamic, the event invites 20 chefs working in Italy to participate in 20 selected Italian restaurants in São Paulo. During the Week, each of these addresses represents a region of Italy and its culinary identity: Abruzzo, Basilicata, Calabria, Campania, Emilia-Romagna, Friuli-Venezia Giulia, Lazio, Liguria, Lombardy, Marche, Molise, Piedmont, Apulia, Sardinia, Sicily, Tuscany, Trentino-Alto Adige, Umbria, Valle d'Aosta and Veneto. "Organising the Cookery Week at a time when we are celebrating 150 years of Italian immigration to Brazil is also a way of paying tribute to those who came to Brazil and brought with them a little of the gastronomic culture of each of our regions," says the Consul General of Italy in São Paulo Domenico Fornara. For him, the event allows people to savour the plurality of Italian flavours and offers the city's huge Italo-Brazilian community the chance to connect with their regions of origin through ingredients and dishes.
For one week, the venues offer special menus that represent 'eating the Italian way' by providing a meal composed of four stages, with antipasto, primo, secondo and dessert. The recipes are proposed by the guest chefs and prepared in collaboration with the guests and teams from the selected houses, in a productive exchange. In this process, the diversity of each region of Italy becomes evident, reflected in the variety of high quality ingredients and traditional production techniques - it is worth remembering that Italy is a country with more than 300 quality food products D.O.P., I.G.P. seals. and S.T.G.
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