Fourth Edition of International Italian Food Week
On November 18-24, the International Week of Italian Cuisine Returns to Tbilisi! It is the fourth edition of the Italian Food Week organized by the Italian Ministry of Foreign Affairs and International Cooperation to promote the popularity of Italian cuisine and Mediterranean diets abroad and to showcase the distinctive features of Italian production (“Made in Italy”): quality, ecology, identity and food culture.
The theme and purpose of this year’s Week
This year’s theme is “Culture of Healthy Eating and Taste.” Seminars and conferences, tastings and events, chefs meetings and culinary courses, concerts and exhibitions, in total up to 1000 events organized by 300 diplomatic missions will be held in different countries. The events are dedicated to the Italian culinary tradition, the best agro-food products, healthy food culture and the Mediterranean diet.
November 18, Monday
Linking together art and delicious cuisine
The competition and exhibition ‘pasta handicraft’ event, which will include the exhibition of the artworks created by schoolchildren of the Dante School of Arts and the winners awarding ceremony.
The Italian Embassy will hand over the young artists the backpacks and hats of the Italian national football team, and the Dante Alighieri Society’s Tbilisi committee will award them with courses in Italian language and the Dante School of the Arts. All contestants will receive a commemorative bracelet with the inscription “#ioamolitaliano”.
After the awarding ceremony, the impressive multifunctional space of ‘Fabrika’ will host a dinner prepared by the representatives of the prestigious Campus Etoile Academy, chefs Francesco Triscornia and Emmanuelle Chivano.
The event is organized by the Embassy, in collaboration with the Dante Alighieri Society’s Tbilisi Committee, the University of Tuscany, the Culinary Academy Campus Etoile Academy and the Factory.
Beginning: 19:00 pm
November 19, Tuesday
The Mediterranean diet: a sample of taste and health
A master class on the benefits of the Mediterranean diet will be held for students and the future chefs of the Agrarian University of Georgia. The masterclass will be led by Tucson University professors Nicolo Merendino and Angela Fatoretti, along with Campus Etoile Academy chefs Francesco Triscornia and Emanuele Chivano.
As part of the master class, Mediterranean dishes prepared using Lazio’s traditional products as well as Georgian traditional dishes offered by the Agrarian University of Georgia will be tasted.
The event is organized by the Embassy, in cooperation with the Georgian Agrarian University, Tuscany University and the “Campus Etoile Academy” Culinary Academy.
Beginning: 18:00 pm
Venue: Georgian Agricultural University
November 22, Friday
Dinner prepared by famous chef Italo Bassi
Renowned chef Italo Bassi, who now owns the restaurant ‘Confusion Porto Cervo,’ will offer guests the special menu. The dishes will be prepared based on Italian culinary traditions using generously provided delicacies offered by the Embassy partners. The next day, chef Italo Bass will give a master class and tell the audience about his culinary experience.
The event is being organized by the Embassy in collaboration with Restaurant Filini and Chef Italo Bassi, owner of Confusion Porto Cervo (Sardinia).
Beginning: 20:00 pm
Venue: Radisson Blu Iveria Hotel
In addition, during the Italian cuisine week, the special menus and various exciting events in a number of restaurants in the capital of Georgia await the lovers of Italian culinary.
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