The World Week of Italian Cuisine reaches its second edition with the aim of promoting Italian culinary traditions and food-and-wine connoisseurship as a distinctive trait of Italian identity and culture.
The second edition of the Week will take place from 13 to 19 November 2017 under the sign of: quality, sustainability, culture, food security, the right to food, education, identity, territory and biodiversity
Another objective of the Week is to enhance tourist destinations territories, culinary art itineraries and the Mediterranean Diet, one of the elements that make Italy the healthiest Country in the world.
The project is part of the actions envisaged in the Extraordinary Plan for the Promotion of Made in Italy, launched by the Italian Government to boost the export and the distribution of authentic Italian food-and-wine products and falls within the scope of the Strategic Plan for Tourism 2017-2022, which aims to highlight abroad the undiscovered Italian Regions. The World Week of Italian Cuisine is coordinated by the Working Group established under the Protocol of Understanding for Maximizing Italian High-Quality Cuisine Abroad, chaired by the Ministry of Foreign Affairs, in close cooperation with the Ministry of Agricultural, Food and Forestry Policies.
The program for New York City is the following:
(with the participation of IACC, ICE, Eataly)
