Organized by the Embassy of Italy in Ireland, the Italian Institute of Culture, the Italian Trade & Investment Agency (ITA), and the Italian–Irish Chamber of Commerce, in collaboration with the Italian National Tourist Board (ENIT) and ALMA, the 10th edition of the Week of the Italian Cuisine in the World focused on the theme “Italian Cuisine: Health, Culture, and Innovation”.
The week opened with an insightful panel dedicated to wild herbs and their benefits, followed by a tasting session featuring creative recipes with Radicchio di Treviso and a variety of locally foraged herbs.
Over the following days, ALMA chefs led masterclasses for cookery students and Italian cuisine enthusiasts at Munster Technological University Cork and the Dublin Cookery School. Students then faced off in a cooking competition centred on the classic risotto ai funghi, with the top two contestants in each location earning scholarships to attend Italian language courses at the Italian Institute of Culture.
This culinary experience once again highlights how Italian cuisine, nominated for UNESCO Intangible Cultural Heritage status, has achieved remarkable success in Ireland, as it has connected the two countries through mutual appreciation of their local products and through the know-how of the Italian and Irish chefs who animated the event.
