H.E. Mr. Nicola Faganello, Ambassador of Italy, invited ITTN to the tenth edition of the Week of Italian Cuisine in the World, organised by the Italian Irish Chamber of Commerce in collaboration with the Italian Embassy in Ireland, the Italian Institute of Culture, and ITA – Italian Trade Agency.
Lorraine Hales was in attendance as Italian Ambassador Faganello welcomed us to this unique celebration of Italian culinary excellence – where nature meets innovation at the table.
Panel discussion followed with Moderator: Nessa Robins, Food writer for the Irish Farmers Journal and founder of Nessa’s Family Kitchen blog.
Panelists on the night :
Nicole Dunne – Chef, Herbalist & Founder of Howth Foraging who encourages us to engage our children in foraging and show them where real food comes from.
Andrew Davidson – Co-owner of Quickcrop Growing vegetables in Ireland as much as possible with out the sunny climate lettuce easy to to grow we can all start with that..
Nicola Franchetto – Representative of Il Fiore della Salute Treviso Red Radicchio PGI – late harvest He is a 3rd generation farmer and passionate about his certified Radicchio produce and talked about the intence labour that goes into producing a sweeter radicchio from the spring water soaking process. THis produces a very healthy benificial product with 90% water 10% fibre suitable for infants as young as one.
Omar Lapecia – President of Slow Food guide us through the world of Italian Gastronomy in a warm passionate engaging presentation delighting us with very compelling stories of foraging and cooking.
It was a fantastic opportunity to learn more about Italian cooking and the health benefits from herbs and natural ingredients from a holistic point of view and the mindfullnes of choosing the best ingredients.
Key Messages on the night from the panelists We need to forage responsibly- follow sustainable guidelines and practices for a better harvest
Honor traditions so they last, eat deeply and mindfully keep the spirit of Italian cooking alive and authentic not just in the food but with those we share with.
It was lovely to hear the passion in the room and the audible exchanges in Italian among the very well represented Irish Italian community enjoyed some exquisitely created gastronomic delights presented by chefs from Dopia Zero Restaurant
#italiancuisine #ittnswitchedon
Dining and Cooking