Artusi celebrated in the 5th Week of Italian Cuisine in the World
The 5th Week of Italian Cuisine in the World takes place under the banner of an important anniversary: “Knowledge and Flavours of Italian Lands, 200 years after the birth of Pellegrino Artusi” is, in fact, the theme of the 2020 edition of the annual event promoted by the Italian Ministry of Foreign Affairs and International Cooperation.
The celebrations of Pellegrino Artusi, the author of Science in the Kitchen and the Art of Eating Well –the first gastronomic treatise of unified Italy, are among the key components of this edition, focused on the trinomial “sustainability” - “quality” - “health”, in line with the policy of protecting Italian culinary traditions and promoting a healthy life-style through the Mediterranean Diet.
This triad recalls the one on the cover of Science in the Kitchen and the Art of Eating Well: “Hygiene” - “Economy” - “Good Taste”, basic references on which Pellegrino Artusi developed the 790 recipes of the famous Practical Manual for the Family.
The same themes have been developed in the six promotional videos SCIENCE in the KITCHEN and the ART of EATING WELL knowledge and flavours from Italian lands, produced by the Foreign Ministry and curated by Casa Artusi and Emilia-Romagna Region, highlighting the extraordinary Italian agri-food heritage and the teaching of the gastronome from Forlimpopoli who ‘lives in the future’.
And, if the 5th Week of Italian Cuisine in the World is dedicated to Artusi, Emilia-Romagna –his homeland and a region with 44 PGI and PDO products and 21 DOC wines, cannot but be a ‘natural’ protagonist of this edition.
More than 60 events and activities proposed by Emilia-Romagna Region and Casa Artusi are presented in 31 Countries in all continents, made in co-operation with the Italian network of Embassies, Consulates, Cultural Institutes, the Italian Trade Agency (ICE) and the Italian National Tourism Board (ENIT) offices abroad, Dante Alighieri Society, besides Universities, associations and other institutions representing and promoting Italian agri-food culture and certified products worldwide.
They are webinar, conferences, virtual masterclasses and show-cooking, video cooking classes on Artusi’s recipes, digital, video, and web-show exhibitions customized in the different languages, as well as the video made by Casa Artusi on the occasion of the bicentennial, welcomed with great interest and wide acceptance also thanks to the work of ‘adaptation’ to the different formats and needs of the foreign partners and of the virtual audience the current emergency condition imposes.
Among the proposals by Emilia-Romagna Region and Casa Artusi, two exhibitions celebrating Artusi and another ‘great son’ of Emilia-Romagna, Federico Fellini, whose birth anniversary recurs in 2020: Fellini Between Table And Kitchen, Remembering Artusi, made in co-operation with the Centro Cinema Città di Cesena, with images of films by the Maestro representing culinary and convivial scenes, and Food in Federico Fellini’s drawings, made in collaboration with the Rimini City Council, displaying 19 drawings made by the legendary director in different moments of his career, almost all drawn at the table and included in his Book of Dreams, exhibited in the Rimini City Museum.
The on-site and/or virtual exhibitions are in 26 venues in 23 Countries, often accompanying the other events organized for the Week of Italian Cuisine.
Such as for instance in Madrid, where the Italian Cultural Institute combines the exhibition with other activities, one of them, in particular, very original: “Having dinner with Artusi”, including home delivery of a dinner based on Artusi’s recipes and of the volume in Spanish language La ciencia en la cocina y el arte de comer bien, edited by Emilia-Romagna Region and the Italian Ministries for Foreign Affairs and for Culture.
The same exhibition goes with the events organized in Montreal by Emilia-Romagna Region, Chamber of Commerce, Consulate General, and Italian Cultural Institute: “#MadeinER”, agri-food promotion and communication digital project included in the Italian Foreign Ministry program “True Italian Taste”.
Both exhibitions also join the video-recipes or the conferences and webinars featuring Casa Artusi, such as in India, China, Argentina, Vietnam, just to name a few.
And Science in the Kitchen and the Art of Eating Well –cookery ‘manual’ par excellence, is a book to be used and consulted everywhere in the world: in Tokyo, curator of the Japanese translation Hiroko Kudo talks about it in a conference; in Nairobi, a selection of recipes in Swahili is online and shared with the other African Countries where this language is spoken.
As evidence of the transversal nature of the theme, other significant projects connected with the bicentennial of Pellegrino Artusi: a webinar on Emilia-Romagna food-and-wine for tour operators, organizers, and press of United States and Canada, organized by APT - Emilia-Romagna Tourist Board with ENIT New York, and in Germany, on Radio Frankfurt, the Christmas promotion of Emilia-Romagna home cooking and certified products.
The 5th Week of Italian Cuisine in the World, already running in the United States, is officially opened on November 23.
- videos by the Foreign Ministry on the occasion of the 5th Week of Italian Cuisine in the World:
SCIENCE in the KITCHEN and the ART of EATING WELL knowledge and flavours from Italian lands - video by Casa Artusi on the occasion of the Bicentenary:
Casa Artusi in Forlimpopoli – A journey through Italian home cooking
