The IX edition of the 'Week of Italian Cuisine in the World' (Scim) in the Iberian capital closed yesterday with an event at the Real Academia de Bellas Artes de San Fernando in Madrid. This year's edition, with the theme 'Mediterranean Diet and Roots Cuisine: Health and Tradition', aimed to promote Italian food culture and the Mediterranean Diet as engines of growth and development.
The artistic-gastronomic itinerary organised in collaboration with the Real Academia de Bellas Artes will remain open to the public until 1 December. The exhibition itinerary dedicated to 'The Art of Eating. La comida en el arte', available to all visitors to the Museum, highlights the cultural value of gastronomy, thanks to the dialogue between painting and certain foods characteristic of the Mediterranean Diet, through a selection of works by Italian, Spanish and international painters.
On the other hand, the exploration of the union between science and gastronomy was the subject of the 'Spatial Cuisine' initiative, which, on the evening of 14 November, enabled a dialogue 'at unimaginable heights' between Scim and the 'Semana de la Ciencia', the Science Week. During the event, held at the Faculty of Physics of the Complutense University, chef Stefano Polato organised a demonstration of the preparation of astronauts' rations, which the public in attendance then had the opportunity to taste.
On 15 November, it was the turn of the 17th Congress of the Club del Fornello, hosted by the Italian Cultural Institute of Madrid. The aim of the Club, made up of 36 delegations, the only one outside Italy being Madrid, is to share and transmit traditional recipes of Italian cuisine, in full harmony with the celebration of the 'cuisine of the roots'.
The first edition of 'The Italian Show' in Madrid took place on 18 November. The event, promoted by the 'I love Italian Food' association and dedicated to the promotion of Made in Italy supply chains on international markets, was an important showcase for producers and importers of Italian products and excellence.
On 20 November, at the IES Hotel Escuela and in collaboration with the Foreign Trade Institute of Madrid, chef Antonio Scalera and master pastry chef Fabrizio Galla held two masterclasses dedicated to the students of the Institute. The collaboration was then celebrated the following day with a gala lunch that offered guests the opportunity to savour the richness and variety of flavours of traditional Italian cuisine
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