The 9th edition of the Week of Italian Cuisine in the World was presented in Mexico City, an initiative promoted by the Ministry of Foreign Affairs and International Cooperation and implemented by its diplomatic representations in the five continents, with the mission of spreading the gastronomic tradition of the Bel Paese.
The Ambassador of Italy, Alessandro Modiano, held a press conference in front of a large group of local journalists, accompanied by the director of the Ice office in Mexico, Olga Gravela, the president of the Italian Chamber of Commerce, Lorenzo Vianello, the cultural attaché, Ilaria Giacomi, and the chef Giorgio Barchiesi, a well-known television personality and guest of honour on this occasion.
The theme chosen for 2024,' explained the diplomat, 'is "Mediterranean Diet and Roots Cuisine: Health and Tradition", and within this framework a series of events and activities will be held in the Mexican capital whose aim is to promote authentic Italian cuisine, with particular reference to its traditional roots'.
Modiano reminded those present that since 16 November 2010, the Mediterranean diet has been inscribed on Unesco's intangible cultural heritage list as a model that 'promotes social interaction'.
"The valorisation of the cuisine of the roots," he added, "is synergic with the tourism programme of the same name, which aims to highlight the role that our communities abroad have given to the diffusion of Italy's agri-food heritage around the world.
In this context, at the Italian Cultural Institute, a panel exhibition of some recipes from the book 'Italians in the Kitchen', published in Mexico in 2012, is presented. Gastronomy is also art, culture, and awareness of the origin of traditional flavours, which is why "for this year's edition," explained the ambassador, "we have the presence of chef Giorgio Barchiesi, known as 'Giorgione', television host, writer, gourmet, and owner of a renowned restaurant. Our guest of honour is known for his rustic, homemade, authentic cuisine and for his use of genuine ingredients, thus reflecting the values of the cuisine of the roots'. At the end of the press conference, Giorgione was the star of a cooking demonstration, during which he prepared recipes that emphasised creativity without departing from traditional Italian culinary fundamentals, as well as attention to the quality of ingredients. The dishes were shared with the media representatives present.
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