The annual appointment with the Week of Italian Cuisine in the World (SCIM), organised by the Italian Embassy in collaboration with the Ice Agency and the Sarajevo Committee of the Dante Alighieri Society, has come to an end in Bosnia-Herzegovina. The 2024 edition of the SCIM focused on the promotion of Italian food products and traditional Italian desserts: several events made up the initiative, combining the promotion of Italian food products, training of local professionals and tasting, without forgetting culture.
On Friday 29 November, the event 'Dolcevita. A journey through traditional Italian desserts'. The stars of the evening were Italian desserts, from panettone to baba to tiramisu. At the cooker, two special guests: the President of the Italian Pastry, Gelato and Chocolate Federation Matteo Cutolo and Enrico Casarano, both world pastry champions.
The ingredients used for the showcooking event were almost all purchased in Bosnia-Herzegovina. The focus on the export of Italian food products also characterised the promotional initiatives carried out - thanks to ICE Agenzia - at some of the main supermarket chains in the Balkan country, with excellent feedback from the public and on social media.
On 29 November, the Italian Ambassador Sarah Eti Castellani also visited the Hotel Institute of Sarajevo, whose students - under the supervision of chef Roberto Vrgoc - organised a tasting of Italian dishes prepared according to the training modules of the Italian Academy of Enogastronomic Culture. Thanks to this project, implemented in collaboration with the Ministry of Foreign Affairs and International Cooperation, Coldiretti-Filiera Italia and Campagna Amica, an asynchronous digital platform in English was made available free of charge to the Institute's students, with a 15-hour training plan. The project aims to build a network of new skills and professionalism in support of Italian agrifood products around the world, especially in terms of strengthening competitiveness abroad and combating Italian sounding.
Lastly, on 30 November, the Sarajevo Committee of the Dante Alighieri Society organised the presentation 'Flavours and scenes: food in Italian cinema from the post-war period to today': a historical overview of gastronomy and cinematography, representing a country whose eating habits have undergone repeated revolutions from the 1940s to today. The lecture was given by Stefano Adamo, Professor of Italian Culture at the University of Banja Luka.
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