The seventh week of Italian cuisine in Georgia: table culture, sustainable development, innovation and the visit of the star of Italian cuisine, the world-famous chef, Carlo Cracco.
The World Week of Italian Cuisine returned to Georgia, showcasing the diversity of Italian culinary heritage, traditions, outstanding agro-food products, and the skills of Italian chefs.
In parallel with a week-long celebration of Italian cuisine in Georgia, worldwide editions of the event also took place.
The 7th week, just like the previous ones, brought together various exciting events and gave the guests an opportunity to look into Italian gastronomic traditions, touch their rich history and get to know new faces – outstanding Italian chefs who visited Georgia.
The main theme of the program of the seventh week of Italian cuisine was closely related to table culture and sustainable development (which is traditionally reflected in Italy’s special approach to human health and the protection of the planet), as well as innovations that enrich the numerous combinations of ingredients available to us day by day.
“The Importance of Gastronomic Knowledge for Sustainable Development: Science, Taste and Nature” – the public lecture of Professor Andrea Pieroni of Pollenzo University of Gastronomic Sciences was held on November 16, at the National Library of the Parliament of Georgia.
The audience was allowed to listen to the exciting lecture by the Professor and find out more about healthy lifestyle/eating, sustainability, and the future of gastronomy worldwide. Further, Andrea Pieroni elaborated on the similarities between the cuisines of Italy and Georgia and praised the culture of the traditional Georgian table (Supra).
At the end of the lecture, the guests enjoyed special authentic Italian food and beverages.
For the record, Pollenzo University of Gastronomic Sciences jointly with the Association of Gastronomy of Georgia implements the project “Ark of Taste – Atlas of Georgia”, the purpose of which is to present the Georgian agro-food heritage and popularize the ecologically clean and healthy concept of “Slow Food”.
As part of the 7th World Week of Italian Cuisine, at the invitation of the Embassy of Italy, celebrated chef Carlo Cracco visited Georgia and held a high cuisine master class, offering original dishes to the guests.
The distinguished guest also visited Kakheti, a region of Georgia famous for its viticulture and winemaking, and learned about the pride of Georgia – Georgian wine culture and unique traditions.
A cooking show with the participation of renowned young Italian chef Alessandro Simeoli was held at “Bazari Orbelianze”.
The culinary show, the main theme of which was culinary creativity and the nutritional value of ingredients, was dedicated to the unique flavors of Mediterranean cuisine. Guests of the event had the opportunity to taste delicious dishes prepared by Italian chefs.
The event “Limoncello Party: Tasting Iconic Italian Spirits” organized jointly with the Tbilisi office of the Italian Trade Promotion Agency (ICE-ITA) was held for companies working in the hotel and restaurant sectors, dedicated to the worldwide famous and beloved Italian liqueur “Limoncello”. Special emphasis was also made on other famous Italian drinks, such as the Aperol cocktail, etc.
The Italian Cuisine Week was crowned with the macaron handicrafts competition, which has become a tradition, organized by the Tbilisi Committee of the Dante Alighieri Society, which included awarding the winners of the competition with incentive prizes.
The Embassy of Italy in Georgia thanked all public and private individuals and companies for their contribution to the organization of various events held within the Seventh Week of Italian Cuisine.
“This contribution once again confirms the sympathy of Georgian society for Italian cuisine. After all, Italian cuisine is not just food, it is a distinctive Italian taste – part of the cultural heritage, lifestyle and excellent opportunities for food business operators,” announced the Embassy.
By Ana Dumbadze
