Italian cuisine is one of the most popular cuisines in the world. I agree and I don’t know anyone who doesn’t love anything Italian. It is so regarded by so many that it has been recreated in so many countries. Adapting to different palates and innovating in the fast movement of the modern food culture is the ongoing trend but let’s also take a look at the traditional Italian gastronomy because in every dish, there is history and culture that kept it going for centuries. The secret ingredient that makes every single bite special is actually intangible. It’s the determination for quality and passion of the people behind every production from ingredient to the the hands of the chef.
For every Italian, “Made in Italy” has a great value that’s more than a brand because it has a beautiful story to tell, the techniques passed on from generations to generations, and the elements of nature that contributed to its taste. Most important of all, the desire to produce something that equates excellence in quality for the betterment of the present and future generation. It cannot be replicated and that is what we call uniquely Italian. Through the First Week of Italian Cuisine, we hope that feeling was conveyed to you too. The official presentation of the First Week of Italian Cuisine in the World (Prima Settimana della Cucina Italiana nel Mondo) took place in the Renaissance style Villa Madama in Rome. The Minister of Foreign Affairs Paolo Gentiloni and Minister of Agricultural, Food and Forestry Policies Maurizio Martina opened the conference along with the most important people of the Italian food and wine sectors.Speakers from left to right: Monica Fantini, Representative of Casa Artusi; Vincenzo De Luca, Director General for the Promotion of the Country’s System; Paolo Cuccia, President of Gambero Rosso; Tobias Piller, President of the Association of Foreign Press in Italy; Tiziana Primori, CEO of Fico Eataly World; Massimo Bergami, Dean of Bologna Business School.
The participation in the week-long event was by a vast network of both public and private sectors including government institutions, cooking schools, certified Italian restaurants, major designers, chefs, sommeliers and gastronomic producers. It was a conglomeration of different expertise and experiences with one united aim – to promote the excellence and quality of the Italian cuisine.
One hundred and five countries participated and among these, some have been recognized as locations of more intense promotions like the United States of America, Canada, Japan, Brazil, Russia, China and United Arab Emirates.
There were 1,300 scheduled events in the participating countries that were coordinated by diplomatic, consular and cultural institutes of the Ministry of Foreign Affairs. These were:
173 conferences, meetings with chefs and debates about the tradition of Italian cuisine
98 promotional events with Italian restaurants and exhibits
151 cooking shows, cooking courses and masterclasses
334 themed degustations and dinners
23 contests and prizes for Italian quality cooking
32 technical-scientific and academic seminars
390 screenings of films and documentaries, theater performances, and concerts related to food
32 exhibits of design, art and photos related to food, communication activities on TV, press and social media.
It was quite an intense week of getting to know Italy’s culture and gastronomy. With pride, the country put its best foot forward and showed the world the real essence of “Made in Italy”.
With the Mediterranean Diet being included in the UNESCO Intangible Cultural Heritage List, Italian cuisine has gained another outstanding quality. Not only does food need to exempt in flavors but its nutritional value has to be equally exemplary. And through the Italian Cuisine Week, nutrition was a fundamental part of discussions.
Made in Italy is not just a brand written on every Italian product. It has a valuable meaning, a story of generations of families and the quality-driven passion of the makers behind it.
Between 21 – 27 November 2016, a vast number of people were able to taste the excellence of the Italian cuisine in different corners of the world during the celebration of the First Week of Italian Cuisine in the World (Prima Settimana della Cucina Italiana nel Mondo).