“Italian Cuisine Week in the World” Marked in Tehran in Style
“Italian Cuisine Week in the World” Marked in Tehran in Style
TEHRAN – The 8th Edition of Week of the Italian Cuisine in the World was marked in style at Hotel Espinas Palace of Tehran on Thursday, November 16, in the presence of distinguished guests and diplomats and the event was a move for presenting the candidacy of the Italian cuisine for UNESCO intangible cultural heritage list.

“Italian Cuisine Week in the World” Marked in Tehran in Style

TEHRAN (Iran News) The event in Tehran was organized by the Italian Trade Agency (ITA) in collaboration with the Embassy of Italy with the presence of two prominent Italian chefs Giuseppe Di Bella and Master of Pizza Mario Belcastro who are members of the Italian Federation of Chefs.

Italian Ambassador Giuseppe Perrone, First Secretary and Head of Economic and Commercial Section Giulia Flore, Cultural and Press Attache Yara Romanova, the Second Secretary Roberta Tiscione and Director of the ITA Giancarlo Albano were present in the event as the hosts.

Addressing the participants, Ms. Flore welcomed them and talked about the event which is marked in the world while a film on the Italian cuisine was being screened.

The Ambassador Perrone welcomed the guests in the event and said that two prominent Italian chefs are in Tehran and in the hotel for cooking and serving some example dishes of the Italian cuisine. He added that cuisine for Italians is a part of their civilization and culture and many intellectuals and personalities through the history have talked about Italian cuisine and Italian dishes.

He then welcomed and introduced the new staff of the Italian embassy who have joined him in Tehran. Ms. Flore and Ms. Tiscione are the new staff of the embassy who were presented to the participants.

Then Chef Di Bella while preparing some Italian dishes in the kitchen gave more details about what he was serving for the guests to mark the Italian Cuisine Week in Tehran.

He started his menu with a cup of Sole di Sorrento as an appetizer but before its serving, he talked about the ingredients used in his appetizer.


Then after a while he served the participants with a dish special from Reggio Calaberia with a great taste. After this delicious dish, Chef Di Bella explained more about his offering dish to the guests and its ingredients which was a scialatelli cooked in the ways people in Naples cook  and it was a short and thick pasta with a rectangular cross section and almost straight but slightly irregular curvy shape. This dish is originated in Naples and on the Amalfi coast.

Later Di Bella gave more details on his next dish serving and it was a dish from the Amalfi coast and it was some sort of veal fillet meat mixed with vegetables and Almafi lemon.

The chefs ended the event and serving the guests with preparing a special Capri tart (flourless Italian chocolate cake) which completed the day.

The event ended with have some group photos and on the sidelines interviews and talks.

The Week of Italian Cuisine in the World, now at its 8th edition, is a promotional initiative aimed at showcasing the unique and top-quality features of the Italian wine and food sector, encouraging export, internationalization, and inbound tourism, through dedicated and targeted events in Italian Embassies, Consulates, Cultural Institutes, and ICE agencies.

It is being held from November, 13th to 19th worldwide through over 10,000 initiatives in more than a hundred countries, ranging from seminars on food to talks with chefs and business partners, classes, and demonstrative lessons.

Ministry of Foreign Affairs of Italy in cooperation with its Italian Embassies, Consulates, Cultural Institutes, and ICE agencies holds the event worldwide to promote the Italian cuisine and agri-food products.

The week was launched first in 2016 aimed at promoting the Italian cuisine especially promoting and boosting Italian dishes and cuisine in the country. The 8th edition is being held with the theme of “Dining with the Italian cuisine: well-being with taste” and its objectives for this year’s edition were “We want to enhance the Mediterranean Diet as a healthy lifestyle and a model of balanced nutrition accessible to all.”