Rich program organized by the Embassy of Italy in Ireland on the occasion of the 10th edition of the Week of Italian Cuisine in the World, together with the other components of Sistema Italia: Ice and Enit offices based in London, the Italian-Irish Chamber of Commerce, and the Italian Cultural Institute in Dublin.
The calendar consisted of a program of promotional initiatives to celebrate the gastronomy of the Belpaese, in collaboration with Alma, the International School of Italian Cuisine, and Irish partner schools active in Cork and Dublin. The opening event was held at Thomas Prior Hall, in the capital, with a popular masterclass dedicated to wild herbs in the Italian food and wine tradition: focused among other things on radicchio di Treviso.
In promoting the candidacy of Italian Cuisine as a Unesco Intangible Cultural Heritage, Ambassador Nicola Faganello recalled how it is not only food, but also “a set of social practices, habits and gestures that lead to considering the preparation and consumption of a meal as an authentic moment of sharing and encounter.”
Several master classes curated by Alma were then held during the week, again focusing on the use of herbs in traditional Italian dishes: both in Cork, in partnership with the Department of Tourism and Hospitality at Munster Technological University, and in Dublin, at the Dublin Cookery School. The same Irish partner schools also hosted two cooking competitions, with scholarships up for grabs, open to young students and fans of tricolor gastronomy.
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