Coordinated by the Italian Embassy and dedicated to the theme Conviviality, sustainability and innovation: the ingredients of Italian cuisine for the health of people and the protection of the planet, the 7th edition of Italian Cuisine Week in Spain is presented.
More than 30 initiatives in different Spanish cities such as Barcelona, Córdoba, Madrid, Oviedo, Salamanca, Seville and Valencia, with the active participation of many public and private entities, make up the programme of this edition. Ambassador Riccardo Guariglia emphasises how this year the aim has been to “broaden the scope of the collaborations and thus be able to address the various priority themes of this initiative: the protection of health, the planet and innovation”.
In Spain, this initiative includes several initiatives on the Mediterranean diet, including a conference promoted by the Embassy today at the Instituto Italiano de Cultura in Madrid, with the collaboration of several university professors from the Biomedical Campus of Rome, the University of Gastronomic Sciences of Pollenzo, the Autonomous University of Madrid and the Complutense University, which will be presented by a video message from the Minister of Agriculture, Food Sovereignty and Forestry (MASAF), Francesco Lollobrigida.
Some initiatives will include master classes given by the chef Massimiliano Careri of the ICIF school in the most prestigious hotel and catering schools in Spain (IES Hotel Escuela de Madrid, Escuela Superior de Hostelería de Sevilla), a show-cooking at the gourmet supermarket Sánchez Romero in Madrid; other commercial activities in numerous Italian restaurants and a meeting on Wine economics aimed at promoting Italian wines on the Spanish market. The programme of activities can be consulted at this link.
