The Embassy of Italy in Athens celebrated the 10th edition of the Week of Italian Cuisine in the World in collaboration with the ICE Office in Athens, dedicating this year’s event to the food and wine excellence of Emilia, particularly of the “Parma Food Valley.”
Representing the flavors of the area came from Italy Chef Nicole Zerbini of La Porta restaurant in Viarolo, who guided guests on an original journey through the flavors of Parma tradition: from Parmigiano Reggiano DOP to Prosciutto di
Parma DOP, from anchovies to Lambrusco. The program opened with a gala dinner at the Residence of Ambassador Paolo Cuculi, which was attended by leading figures from the Greek institutions and
greek business community, including Deputy Prime Minister Hatzidakis, Minister for Climate Crisis and Civil Defense Kefalogiannis, Deputy Minister
of Culture Fotilas, Speaker of the Foreign Affairs Committee of the Parliament Bakoyanni, President of the Greece-Italy Parliamentary Friendship Group Ypsilantis, and President of the Hellenic Olympic Committee Kouvelos.
The Residence then hosted the reception “A Journey to Parma Food Valley,” which brought together more than 250 guests, including Minister of Tourism Kefalogianni, National Security Advisor Dokos, representatives from the business world, the
culture, press and media, who expressed unanimous appreciation for the food and wine on offer. Also present were the winners of the Italian recipe contest held for the occasion by the Embassy, to which the children of the Italian
Italian Kindergarten in Athens participated by proposing a creative dish of
tricolor arancini, and winning a special mention. Chef Zerbini also held a masterclass at the school of gastronomy and
tourism IEK-AKMI in Athens, illustrating to an audience of students, also via video link, techniques and recipes from the Parma tradition. The chef then
visited the traditional market in Kypseli, where she discussed with a Greek chef the similarities and differences between the two cuisines. For Ambassador Cuculi, “Culinary Week confirms itself as an exceptional vehicle for promoting Italian food and wine in Greece, where in 2024
we exported more than 800 million euros in the food sector, 10 percent more than the previous year. Culture of good food, healthy lifestyle and tradition have always united Italy and Greece.”
The event was made possible thanks to the contribution of Parma Alimentare, the Parmigiano Reggiano and Prosciutto di Parma Consortia, Cantine Moroni Zucchi and companies of excellence including Barilla – a Parma-based multinational with a
production in Greece – Campari and De Longhi.
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