Usa: cooking week, ‘Food Heroes’ exhibition at the Italian embassy

(ANSA) – WASHINGTON, NOVEMBER 16 – On the occasion of the VII Week of Italian Cuisine in the World, the Embassy of Italy in Washington hosted the exhibition “Food Heroes”, curated by Slow Food for the Farnesina. “Through the stories of our food heroes, this exhibition enhances our system, founded on small producers who perfectly combine tradition and innovation” highlighted the Ambassador of Italy to the United States, Mariangela Zappia, on the occasion of the inauguration, enhancing the importance of “preserving the relationship with the territories, encouraging conscious consumption and supporting local productions”. Organized by the Italian Cultural Institute in Washington, the exhibition will be open to the public until November 25th. The photographic itinerary, by Daniele Testa, narrates the emblematic stories of virtuous characters of the Italian food and wine chain, representatives of five Italian regions: beekeeping in Friuli-Venezia Giulia, viticulture in Liguria, sheep farming in the Marche, mussels in Puglia and the local markets of Sicily.

The event also saw the participation of Richard McCarthy, a representative of Slow Food USA, of which he was executive director for 18 years, and whose work focuses on the relationship between urban and rural areas and the role of public markets. “Despite appearances, in the country of fast food, slow food is exactly what Americans want, especially in this post-pandemic phase”, highlighted Richard McCarthy. The exhibition is part of the initiatives for the Week of Italian Cuisine in the World, an annual event that the Ministry of Foreign Affairs and International Cooperation and its foreign branches have been dedicating to Italian food and wine since 2016. On the same day, the Embassy hosted a workshop for Italian students from Georgetown, George Washington and Maryland Universities and two high schools in the city dedicated to Italian cuisine and the evolution of Italian-American cuisine. The number two of the Italian Embassy, ​​Alessandro Gonzales, welcomed the students by illustrating the central themes of the Italian Cuisine Week: conviviality, innovation and sustainability. “Our kitchen is also a stimulating channel for deepening the study of the Italian language” he highlighted, encouraging students to take the opportunity to “immerse themselves in the Italian lifestyle”. The Calabrian-born author and chef Amy Riolo illustrated the history of Italian cuisine in America. The two chefs Joe Farruggio, Luigi Diotaiuti and the entrepreneur Francesco Marra recounted their respective experiences of promoting Italian cuisine in America. (HANDLE).