A week-long celebration of Italian cuisine, with a particular focus on biodiversity and sustainable nutrition, kicked off on Monday and will take place in Georgia simultaneously with the global editions of the event.
Culinary, cultural and scientific exploration of the rich heritage of Mediterranean cuisine and its production welcomes visitors to the local program of the sixth edition of World Italian Food Week, organized by the Italian Embassy in Georgia, with Italian and Georgian associations, companies and people involved in presenting their point of view and expertise.
The organizers are organizing a series of events involving participants from different institutions and companies, to highlight “the unique flavors of the Mediterranean diet, recognized as a model of balanced nutrition and healthy lifestyle throughout the world”.
The week-long festival highlights the country’s famous cuisine, known for dishes such as pasta. Photo via the Italian Embassy in Georgia.
These include award-winning chef Matteo Sivero who is leading a masterclass on eco-friendly eating for students at Georgia Agricultural University’s Culinary Academy, who will present his audience with a version of “rural recipes traditional”.
Held at the Fabrika venue in Tbilisi on Thursday, and at the Culinary Academy the following day, the seminar will bring together the school’s aspiring chefs with the Italian professional who has been honored with the annual Michelin Star award for outstanding cuisine.
In another segment of the program, the Embassy itself awarded prizes to the top three competitors in a Macaron craft competition, organized by the Tbilisi Committee of the Dante Alighieri Society. The top-ranked entrants will receive store vouchers for Italian food, outfits and accessories.
Spirits from Italian producers – “from spritz to negron” – will be celebrated as part of the program. Photo via the Italian Embassy in Georgia.
While a “special menu” of Italian cuisine will be offered to those attending the celebration throughout the week, there will also be an emphasis on alcoholic beverages in the Spirits Italiani section of the festival, with cocktails -” from spritz to negron” – by companies in the country promoted.
In another showcase of culinary delights, Nicola Iorio, Deputy Chef de Mission at the Italian Embassy, will team up with Chef Enzo Neri to prepare an autumn-themed dish with taliatelle mushrooms, while the show also discusses the work of the diplomatic office to promote the Italian language and cuisine.
Those following World Italian Food Week – which runs until November 28 – on social media can learn more about the country’s food history and culinary heritage using the #Italiaincucina tag.