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The week of the Italian cuisine
The week between Novermber 20 and 26 will see a series of events orgnaized in Budapest in the framework of the ‘Week of the Italian cuisine’. The Hungarian public will have the opportunity to learn about Italian gastronomy - and even have a taste.
Diplomacy&Trade online | November 16, 2017

It is now the second time that the ‘Week of the Italian cuisine’ takes place between November 20 and 26, organized by the entire diplomatic-consular network and the Italian cultural institutes involved in organizing over a thousand activities. In Budapest, the Embassy of Italy – together with the Italian Institute of Culture, the Italian Agency of Foreign Trade (ICE), the Italian Tourism Agency (ENIT), the Italian Chamber of Commerce in Hungary and the Italian Academy of Cuisine – has created a series of events that bring to the limelight Italian quality cuisine and the story of the Italian countryside. The organizers also thank the Fondazione UniVerde and the Consorzio Tutela del vino Conegliano Valdobbiadene Prosecco for their support.

As for the details, this second ‘Week of the Italian cuisine’ focuses:

● on the inseparable pairing of ‘quality kitchen and wine’ combined with tasting evenings at restaurants that have joined the initiative;

● on the presentation of Italy’s small historical towns and villages. These are the symbols of invaluable artistic and architectural heritage and of Italian culture embodied in the encounter of increasingly rare cultural and gastronomy traditions;

● on the presentation/promotion of wine gastronomy traditions through a communication campaign on Facebook and through drawing premium Italian products among participants;

● on the round table devoted to Italian quality food of extraordinary value and the presentation of Italian food culture based on the Mediterranean diet, which is unanimously recognized as healthy and nutritious as well as useful to counteract cellular aging and cardiovascular disease, a diet that is part of UNESCO’s intangible cultural heritage;

● on supporting the applications of the ‘Art of Neapolitan Pizzaioli’ and the ‘Prosecco Hills of Conegliano and Valdobbiadene’ for the title ‘UNESCO’s Intangible Cultural Heritage’ by providing information with the involvement of Hungarian catering establishments;

● on supporting the presence in Budapest programs of third-generation pizza maker Fabio Cristiano, the founder of the "Scuola di pizzaiolo” (Pizza maker school).

Other scheduled events include screenings of films, thematic documentaries and the photographic exhibition ‘Food at one click’. In addition, the film ‘As long as there is prosecco, there is hope’ (debuting at Festival Venezia 2017) will be screened – for the first time in Hungary – and followed by a tasting of the famous wine.


   
   
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