The theme of the tenth edition of the Week of Italian Cuisine in the World is Italian cuisine between health, culture, and innovation. Italian cuisine is explored through its three fundamental dimensions: health (as in the Mediterranean diet), culture (tradition and roots), and innovation (new technologies and approaches), promoting it as a healthy, balanced, and sustainable model and as a language that speaks of our roots, our creativity, and our way of being in the world, also in light of its nomination as UNESCO Intangible Cultural Heritage. The initiatives also emphasizes the aspects of innovation and research that distinguish our food supply chain, from production to processing, packaging, distribution, consumption, reuse, and recycling.
PROGRAM IN LOS ANGELES COMING SOON