A number of special events are being organized in Malta to mark the second edition of the Settimana della Cucina Italiana nel Mondo. The aim of the week is to promote Italian culinary traditions and food-and-wine connoisseurship, as distinctive traits of Italian identity and culture. The initiatives of the week are being organized according to the principles of quality, sustainability, culture, food security, the right to food, education, identity, territory and biodiversity.
For this year’s edition, the Embassy of Italy and the Italian Cultural Institute are collaborating with the Maltese-Italian Chamber of Commerce, Accademia Italiana della Cucina, Associazione Italiana Sommelier, Istituto Alberghiero Olivetti, Camilleriparismode, “La Cantina” Restaurant and wine-cellars “Al-Cantara” and “Gambino vini”.
The project is part of the initiatives within the Plan for the extraordinary promotion of brands “Made in Italy”, launched by the Italian Government to boost the export and the distribution of authentic Italian food and wine products and falls within the objectives of the Strategic Plan for Tourism 2017-2022. This plan aims to promote abroad less renowned Italian regions.
For more information on the Settimana della Cucina Italiana nel Mondo: http://settimanacucinaitaliana.esteri.it/
The Embassy of Italy and the Italian Cultural Institute are organizing a series of initiatives within the week.
The calendar of initiatives is available on: http://www.iicvalletta.esteri.it/iic_lavalletta/en/gli_eventi/
Key points of the second edition are:
• combining “high-quality cuisine and wine”;
• protecting and developing the controlled and protected designation of origin of
products and promoting actions to disseminate Italian brand-protection methods, in
order to launch initiatives to fight the so called Italian sounding;
• promoting regional and food and wine tourist itineraries;
• focusing attention on training in the hospitality industry and developing long-term cooperation
between Italian and international chefs;
• supporting the candidacy of the art of the Neapolitan pizza chefs and of the “Colline
del Prosecco a Valdobbiadene” site to be included in the UNESCO world heritage list;
• supporting the traditional products of the Regions struck by the recent earthquake in Central Italy.
WHO?
The Settimana is coordinated by the Working Group established under the Protocol of Understanding for Maximising Italian High-Quality Cuisine Abroad, chaired by the Ministry of Foreign Affairs, in close cooperation with the Ministry of Agricultural, Food and Forestry Policies (MIPAAF). The Week is organised through a concerted effort of all the public and private actors representing the Italian cuisine in the world: institutions (Ministry of Economic Development, Ministry of Education, University and Research, Ministry of Cultural Heritage and Activities and Tourism, Regions), ICE-Italian Trade Promotion Agency, Italian National Agency for Tourism – ENIT, universities, the network of Chambers of Commerce, trade associations, cooking schools, the network of certified Italian restaurants, food-and-wine and design companies.
WHAT?
Workshops and conferences, meetings with the chefs, food-and-wine tasting and dinners, commercial promotion programmes and cooking classes. Italian cuisine will also be narrated through cultural events, such as the screening of films and documentaries, conferences, concerts, language courses and photography exhibitions.
WHERE?
Events are being organized in 108 countries by the network of 296 diplomatic and consular offices and Italian Cultural Institutes.
WHEN?
Events will take place between 20 and 26 novembre 2017
Events in programme:
Monday 20 November 2017 – Camilleriparismode, Rabat
“SERATA INAUGURALE DELLA II SETTIMANA DELLA CUCINA ITALIANA NEL MONDO” (Entrance strictly by invitation)
Tuesday 21 November 2017 at 18:30 – Italian Cultural Institute, Valletta
“I VINI DELL’ETNA, UN’EMOZIONE DA BERE” (For booking: malta@club.aisitalia.it)
Wednesday 22 November 2017 at 18.30 – Italian Cultural Institute, Valletta
“DAL CIBO NELL’ARTE ALL’ARTE DEL CIBO” (Free admission)
Thursday 23 November 2017 at 18.30 – Italian Cultural Institute, Valletta
“SAPERE, SAPER FARE, SAPER ESSERE PROTAGONISTI” (Free admission)
Friday 24 November 2017, at 18.30 – Italian Cultural Institute, Valletta
“PANE E TULIPANI” (Free admission)
OUR PARTNERS:
