The Week of Italian Cuisine in the World– established in 2015 – is dedicated to the promotion of quality Italian cuisine and food products and is an annual initiative by the Ministry of Foreign Affairs and International Cooperation through the network of Embassies, Consulates, Italian Cultural Institutes and ICE offices abroad. The theme selected in 2023 is “At the table with Italian cuisine: well-being with taste”.
The Italian Cultural Institute in New York is pleased to present a series of initiatives on the occasion of the Week of Italian Cuisine in the World.
- November 13, 2023 |8.00 pm – By invitation only – Barbetta Restaurant, dinner with the Accademia della Cucina to celebrate the 70 years since the foundation of the Academy, and to discuss the theme “Wellbeing with taste”, guest speaker Michele Casadei Massari.
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Webinar and book presentation:
Le chicche della Sole
by Maria Sole Ambrosi De Vinelli.
November 14, 2023
Istituto Italiano di Cultura
686 Park Avenue, NY
10AM
RSVP a iicny.rsvp@gmail.com
Mentioning “Le Chicche”
To join the webinar CLICK HERE
Maria Sole Ambrosi de Vinelli Perotti. Passionate about cooking and her home, lover of tradition and beautiful things, and expert in the art of guests entertaining, she dedicated herself to this publication with great love and enthusiasm. The book provides a lively and enjoyable foray into the world of simple, yet refined cuisine, where a touch of class is never missing. The author divides the recipes according to the various occasions, always providing, in addition to detailed ingredients and preparation, valuable advice to make the dishes unique. The text is accompanied by beautiful photos that introduce us to pleasant settings that frame the dishes well.
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A webinar and
a meeting with teachers and students of Italian conducted by
prof. Pierangela Diadori,
author, together with Prof. Giovanna Frosini, of the book:
Italian cuisine between language, culture and teaching
November 14, 2023
Istituto Italiano di Cultura
686 Park Avenue, NY
11AM
RSVP a iicny.rsvp@gmail.com
Mentioning: “Diadori”
To join webinar CLICK HERE
Italian cuisine – together with many other forms of culture – has contributed for many centuries to the construction of a reality that is not so much political or territorial, but rather based on the exchange and sharing of tastes, daily practices, ways of life, artistic expressions and literary, a reality that since the Middle Ages has been perceived as “Italy” (and called Italy) by the protagonists themselves. In this volume, Italian food culture is presented from a historical, sociolinguistic, textual, literary and artistic point of view, with a view to its use also in teaching the Italian language and culture to foreigners. The history, the texts, the lexicon of cooking, like the foodscapes and images that populate iconography and cinema, represent in fact a precious material for bringing learners closer, in a more in-depth and articulated way, to a multisensory world that already is present in the collective imagination. The work concludes with some proposals for the use of written and audiovisual texts, with examples of teaching units ready for use.
Pierangela Diadori is full professor of Italian Linguistics and director of the “DITALS Research and Service Center” (Certification of Competence in Teaching Italian to Foreigners) at the University for Foreigners of Siena, where she teaches Teaching Italian as a second language and Translation theory and technique in undergraduate and postgraduate courses. She is co-director of the magazine “Lingua e testi di Oggi”.
Giovanna Frosini is full professor of History of the Italian language at the University for Foreigners of Siena, where she directs the Doctoral School. An academic of Crusca, she is vice-president of the Giovanni Boccaccio National Body and is part of the scientific council of the Casa Artusi Foundation. He directs (with Luigi Matt) «Italian linguistic studies» and is part of the management committee of «Italian lexicography studies» and «Lingua e stile». She is national coordinator of the PRIN AtLiTeG project (Atlas of the language and texts of Italian gastronomic culture from the medieval age to the Unification).
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