IX Week of Italian Cuisine in the World
“Ingredients/Ingredienti. The secrets of Italian cuisine”
Preserving traditions: How Italian Immigrants in the USA maintain the Mediterranean diet
The aim of the event is to explore the adaptation of the Mediterranean diet outside Italy and how it changes when it comes into contact with other cultures. Professor Annamaria Colao defines this phenomenon as the “planetary diet” and will launch a research project that, starting from New York, will involve high school students who, although raised in an American environment, maintain a strong bond with Italian culture. During the event, the students will have the opportunity to learn listening to the talks of several experts.
Speakers:
- Silvana Mangione, Deputy General Secretary of the General Council of Italians Abroad (CGIE)
- Prof. Annamaria Colao, Chairholder of the UNESCO Chair-Federico II of Naples (PO of Endocrinology, Department of Clinical Medicine and Surgery)
- Mark Bittman, journalist and author specializing in nutrition, former New York Times columnist, professor at Columbia Uni.
- Micheal Cascianelli, Headmaster of Scuola d’Italia, NY
- Roberta Marini De Plano, Delegation of Accademia della Cucina Italiana, NY
- Fabrizio Facchini, Italian Chef & Entrepreneur
- Prof. Stefano Albertini, Casa Italiana@ NYU, Director
- Erica Di Giovancarlo, Director of ITA New York
Organized in collaboration with Professor Annamaria Colao, chairholder of the UNESCO chair-Federico II of Naples (PO of Endocrinology, Department of Clinical Medicine and Surgery), the series focuses on individual ingredients that constitute the elementary grammar and the basis of Italian cuisine, and the source of its excellence, highlighting Italy’s extraordinary biodiversity, and the “sustainable” processes with which we produce and use the ingredients.
The IX Week of Italian Cuisine in the World takes place November 16-22, 2024 and the theme of this edition is “Mediterranean Diet and Roots Cuisine: Health and Tradition”. This year’s events aim to present Italian cuisine with particular reference to its traditional roots and the recognized role of the Mediterranean Diet for the preservation of health, within the framework of a healthy, balanced and sustainable lifestyle. Alongside aspects linked to health and sustainability, emphasis will be given to the theme of traditions, in synergy with the Roots Tourism program, which aims to highlight the role that our communities abroad have given to the dissemination of agro-food heritage Italian in the world.
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