Mittwoch, 26.01.2022 13:03 Uhr

World Week of Italian Cuisine

Verantwortlicher Autor: Carlo Marino Rome, 18.11.2021, 15:21 Uhr
Nachricht/Bericht: +++ Politik +++ Bericht 5919x gelesen

Rome [ENA] Today the presentation of the VI edition of the “World Week of Italian Cuisine ” took place at the Ministry of Foreign Affairs and International Cooperation in Rome. "Tradition and perspectives of Italian cuisine: awareness and enhancement of food sustainability" is the main theme of the 6th edition, which combines the promotion of Italian agri-food products with the enhancement of the Mediterranean Diet, as a model

of healthy and sustainable diet and lifestyle. The exhibition, which will take place from 22 to 28 November 2021 in the diplomatic-consular network of Embassies abroad, has established itself over the years as one of the leading initiatives to promote abroad the best of the Italian agri-food chain and of the eno-gastronomic tradition , proving to be one of the pillars of the made in Italy internationalization strategy outlined in the so called Pact for exports.

It is increasingly necessary to strengthen the role of food education at school and to combat the so-called "Italian sounding", that is, the counterfeiting of Italian products even through false labeling. Italian cuisine can be an instrument of foreign policy, in fact Italy has over 2,200 certified restaurants in the world. The strength of Italian cuisine is its diversity and the peasant world and the female world have played a primary role. The story of the spread of Italian cuisine abroad begins with Bartolomeo Sacchi, known as Plàtina who in 1470 spread Italian cuisine throughout Europe. His main work is a short treatise on gastronomy, the De honesta voluptate et valetudine. The De honesta voluptate et valetudine was printed

for the first time in Rome between 1473 and 1475. Another tool through which Italian cuisine spread around the world was emigration. Italy was a country of migrants and from 1876 to 1946, 27 million Italians emigrated and they passed on the Italian food culture in other Continents. The Knowledge of history is a basic element: the main tool is culture to better understand Eni-gastronomy and Italian gastronomes are opposed to Nutri-Score, the nutrition label that converts the nutritional value of products into a simple code consisting of 5 letters, each with its own colour. Each product is awarded a score based on a scientific algorithm. An algorithm cannot understand the tradition of a great gastronomic tradition.

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