The Italian Cultural Institute (ICI-NY) will host a panel discussion November 13, 2024, at 6pm on the subject of Preserving traditions: How Italian Immigrants in the USA maintain the Mediterranean diet as part of the series: “Ingredients/Ingredienti. The secrets of Italian cuisine.”
The discussion aims to explore the adaptation of the Mediterranean diet outside Italy and how it changes when it comes into contact with other cultures.
The IX Week of Italian Cuisine in the World takes place November 16-22, 2024 and the theme of this edition is “Mediterranean Diet and Roots Cuisine: Health and Tradition”. This year’s events aim to present Italian cuisine with particular reference to its traditional roots and the recognized role of the Mediterranean Diet for the preservation of health, within the framework of a healthy, balanced and sustainable lifestyle. Alongside aspects linked to health and sustainability, emphasis will be given to the theme of traditions, in synergy with the Roots Tourism program, which aims to highlight the role that our communities abroad have given to the dissemination of agro-food heritage Italian in the world.
Speakers:
Silvana Mangione, Deputy General Secretary of the General Council of Italians Abroad (CGIE)
Prof. Annamaria Colao, Chairholder of the UNESCO Chair-Federico II of Naples (PO of Endocrinology, Department of Clinical Medicine and Surgery)
Mark Bittman, journalist and author specializing in nutrition, former New York Times columnist, professor at Columbia Uni.
Michael Cascianelli, Headmaster of Scuola d’Italia, NY
Roberta Marini De Plano, Accademia della Cucina Italiana, NY Delegation
Fabrizio Facchini, Italian Chef & Entrepreneur
Prof. Stefano Albertini, Casa Italiana @NYU, Director
Erica Di Giovancarlo, Director of ITA New York
Register for the Event HERE
The event was organized in collaboration with Professor Annamaria Colao, Chairholder of the UNESCO Chair-Federico II of Naples (PO of Endocrinology, Department of Clinical Medicine and Surgery), the series focuses on individual ingredients that constitute the grammar and the basis of Italian cuisine, and the source of its excellence, highlighting Italy’s extraordinary biodiversity, and the “sustainable” processes with which we produce and use the ingredients.
