The 10th Italian Gastronomy Week has begun – a celebration of Italian flavors, culture and innovation

The aim of the World Week is to present gastronomy in the triple unity of cultural heritage, healthy nutrition and sustainability. The main theme is the nomination of Italian cuisine to the UNESCO Intangible Cultural Heritage List, the promotion of the values ​​of the Italian nutritional model, and the support of food industry innovations from production to responsible consumption.

The initiative, launched in 2016, has so far led to life more than 10 thousand events in more than 100 countries around the world, including cooking demonstrations, workshops and master classes.

In Budapest, the program series was launched with a special press event at the Casa Pomo D’Oro restaurant, where guests were invited to Sicilian flavors authentic tasting. The event was addressed by Giuseppe Scognamiglio, Italian Ambassador to Hungary, and Giovanna Chiappini Carpena, Director of ITA Budapest. The guests were introduced to the original Trapani couscous recipe by Chef Maria Piera Spagnolo, owner of the Tha’am restaurant in San Vito Lo Capo.

Spagnolo, known as an iconic figure of the international festival Cous Cous Fest, presented the meeting of tradition and innovation, with the participation of Gianni Annoni. In November, ITA Budapest, in collaboration with Mindmegette.hu, is also preparing online content, recipes and gastronomic curiosities to bring the Hungarian public closer to the world of Italian flavors.