From 18 to 24 November, the Italian Embassy in Athens celebrated the 9th edition of the Week of Italian Cuisine in the World, dedicated to 'Mediterranean Diet and Roots Cuisine: Health and Tradition,' with an articulated series of events that valorised Italy's eno-gastronomic heritage, in collaboration with the local ICE office.
Umbria was the protagonist. Visiting from Civitella del Lago, Chef Paolo Trippini presented the authentic flavours of the 'Green Heart of Italy' to the Athenian public.
The programme was inaugurated by a gala lunch with a menu of typical Umbrian dishes, which Ambassador Paolo Cuculi organised in his residence for leading exponents of Greek institutions and corporations, including Sofia Zacharaki and Olga Kefalogianni, Ministers of Social Cohesion and Family and Tourism, Deputy Foreign Minister Fragkoiannis, and President of the Greece-Italy Parliamentary Friendship Group Ypsilantis.
Chef Trippini then held a masterclass dedicated to the students of the IEK-AKMI School of Gastronomy and Tourism in Athens, highlighting the most authentic aspects of Umbrian cuisine, and techniques to enhance its recipes.
Lastly, the Ambassador's Residence hosted a reception for a large audience of entrepreneurs, diplomats, cultural representatives, journalists and local influencers, who were guided on an original walk through the 'Umbrian Wood' among mushrooms, truffles, wild boar, Orvieto wine - offered by the Umbrian companies Tenuta San Pietro a Pettine, Salumificio Scianca and Cantine Neri - and other iconic products of our eno-gastronomy offered by Campari Hellas, Global Foods and Gelateria OGGI. The evening was enriched by videos and films provided by the Umbria Region.
In addition, throughout the week seven protagonists of Italian cuisine in Athens (chefs Marco Serra - who together with Chef Patissier Athina Doura collaborated in the organisation of the events in the Residence - Claudio Caio, Francesco Granata, Panos Ioannidis, Luca Piscazzi, Pino Saccheri and Giovanni Scaraggi) creatively declined the theme of the event with special recipes added to the menus of their restaurants, arousing considerable interest in the Greek public.
"The many and diverse culinary traditions of our regions allow us to illustrate abroad the infinite wealth of Italian eno-gastronomy," Ambassador Cuculi emphasised, taking stock of the event. "This year we wanted to turn the spotlight on Umbria: the Green Heart of Italy whose cuisine expresses absolute excellence and, with simple and genuine ingredients, tells stories of territory, authenticity and passion. It was an important moment to make its beauty and unique flavours known, and to convey a positive message of sustainability and conviviality, which is at the heart of our Italian identity and lifestyle. I would like to thank Chef Paolo Trippini who enlivened the Kitchen Week in Athens by proposing menus that were sophisticated, innovative and faithful to the best Umbrian traditions!"
ALL RIGHTS RESERVED © Copyright ANSA
