Italian Cuisine Week in Georgia
By Mariam Chanishvili
Monday, November 25
With more than 1,300 events planned in 105 countries during one week, the Week of Italian Cuisine in the World usually takes place at the end of November.
On the occasion of the Italian Cuisine Week “Extraordinary Italian Taste” Dinner took place on November 22.
3 “Michelin Stars” Italo Bassi, the chefs that lives for his passion for over thirty-five years prepared a wonderful dinner for the guests.
The Ambassador of Italy to Georgia H.E.Antonio Enrico Bartoli welcomed the guests at the concluding event of the Italian Cuisine Week. He talked about the value of the total production in agrofood in Italy, as well as its growth and total export.
“Food and wine is not only business, it’s also culture and identity. Within the frames of the event, we try to engage with students, schools and universities,” he said.
The Ambassador thanked Maestro Bassi and his wife for attending the event and also, he thanked the Radisson Blu Iveria for the venue.
Event organized by the restaurant "Filini" in collaboration with the Embassy of Italy in Georgia with the kind participation of Maestro Bassi, owner of the restaurant "Confusion Porto Cervo" (Sardinia) took place on November 23.
Born in Romagna after graduating from the hotelier school in Riolo Terme, Bassi continued his studies in the kitchens of the famous restaurant Trigabolo di Argenta managed by Chef Igles Corelli (**Michelin) and at the Osteria del Teatro (**Michelin) by Chef Filippo Chiappini Dattilo.
In 2016 he opened his own restaurant always named Confusion, in the spectacular scenery of Porto Cervo.
Combining art with the pleasure of good food - this is the theme of the "Mani in Pasta" evening organized by the Italian Embassy in the picturesque setting of Fabrika (a former Soviet industrial complex, now a multi-functional space) in Tbilisi, which involved the award ceremony for the best works of art created for the "Opere di pasta" competition, announced by the Dante Alighieri art school.
Master class on the benefits of the Mediterranean diet for university students and aspiring chefs of the Agricultural University of Georgia took place within the frames of the week. Event organized by the Embassy together with the University of Tuscia (Prof. Nicolò Merendino and Dr. Angela Fattoretti) together with chefs Francesco Triscornia and Emanuele Civano from the prestigious Etoile Academy.
This year, the main topic of the week was a Mediterranean diet, which incorporates the traditional healthy living habits of people from countries bordering the Mediterranean Sea, including France, Greece, Italy.
The foundation of the Mediterranean diet are vegetables, fruits, herbs, nuts, beans and whole grains. Meals are built around these plant-based foods. Moderate amounts of dairy, poultry and eggs are also central to the Mediterranean Diet, as is seafood. In contrast, red meat is eaten only occasionally.
Italian Cuisine week aims to promote Italy’s agri-food industry and the tradition of high-quality food and wine which is so central to the Italian identity and culture. Over a thousand events will be held, coordinated by the 296 diplomatic and consular headquarters and Italian cultural institutes around the world.
