L'Italo-Americano

L'Italo-Americano THURSDAY, NOVEMBER 28, 2024 www.italoamericano.org 4 T he Week of the Italian Cuisine i n t h e W o r l d , e s t a b l i s h e d i n 2016 by the Ita- l i a n M i n i s t r y o f F o r e i g n A f f a i r s a n d I n t e r n a t i o n a l Cooperation, grew into a glo- bal celebration of Italian culi- nary heritage. What started a s a p l a t f o r m t o p r o m o t e high-quality agri-food pro- ducts transformed into an event that connects Italian communities across conti- nents and brings attention to regional cuisines and to the cultural significance of food. O v e r t h e y e a r s , t h e W e e k e x p a n d e d i t s a c t i v i t i e s t o i n c l u d e e v e r y t h i n g f r o m cooking classes and tastings t o b u s i n e s s m e e t i n g s a n d a c a d e m i c c o n f e r e n c e s , always highlighting the uni- versal appeal of Italian cuisi- ne and its role as a unifying thread that links Italy with its diaspora and enthusiasts around the globe. T h i s y e a r ' s t h e m e w a s Mediterranean Diet and Culinary Roots: Health and Tradition. The Con- sulate General of Italy celebrated the event alongsi- de the I t a l i a n C u l t u r a l Institute, the Italy-Ame- rica Chamber of Com- merce West (IACCW) , t h e C o m m i t t e e o f I t a - l i a n s A b r o a d ( C O M I - TES), and the Accademia Italiana della Cucina in L o s A n g e l e s . O t h e r l o c a l p a r t n e r s i n c l u d e d t h e National Italian Ameri- can Foundation (NIAF) and Pepperdine Univer- sity. A s s t a t e d b y C o n s u l General Raffaella Valen- tini, this year edition of the Week in LA brought "both health and tradition to the tables of Los Angeles, Mali- bu, and Orange County with a very exciting program of activities, including cooking shows, panel discussions, B2B meetings, and special tastings." Events, Valentini continued, focused on "How o u r c o m m u n i t i e s a b r o a d have disseminated Italian food heritage worldwide, in s y n e r g y w i t h t h e Y e a r o f Roots Tourism in the World (Turismo delle Radici) pro- moted by the Italian Mini- stry of Foreign Affairs and International Cooperation." The Consul General conclu- ded by emphasizing the role o f t h e M e d i t e r r a n e a n Diet and its "Widely docu- mented ability to protect health and promote a sustai- nable and balanced lifesty- le." Indeed, scientific studies consistently highlight the Mediterranean Diet's ability to reduce the risk of chronic illnesses such as heart disea- se, diabetes, and certain can- c e r s . B u t i t s r e l e v a n c e extends beyond individual health: the diet advocates for sustainability, with a focus o n f r e s h , l o c a l l y s o u r c e d ingredients, seasonal produ- ce, and reduced food waste. By promoting environmen- tally conscious food practi- ces, the Mediterranean Diet a l s o a l i g n s w i t h g l o b a l efforts to combat climate change and protect biodiver- sity. In celebrating this culi- n a r y t r a d i t i o n , t h e W e e k r e m i n d e d u s t h a t I t a l i a n food is not only delicious, but also a sustainable life- style choice that promotes well-being for both people and the planet. This year's events were uniquely connected with the Year of Roots Tourism, a broader initiative by the Ita- lian government to encoura- ge Italians living abroad to reconnect with their ance- stral heritage. Food plays a pivotal role in this journey, serving as a direct link to one's cultural origins. Tradi- tional recipes, often passed down through generations, tell stories of family, history, and place. In this context, we should mention a key ini- tiative supporting the Year of Roots Tourism, Italea, a program launched by the Italian Ministry of Foreign Affairs and International Cooperation as part of the National Recovery and Resi- lience Plan (NRRP). Italea serves as a gateway for Ita- l i a n s a b r o a d a n d t h e i r descendants to rediscover their heritage through tailo- red roots tourism experien- ces. By offering personalized i t i n e r a r i e s , g e n e a l o g i c a l research, and collaborations with over 800 small munici- palities, the website highli- ghts the unique traditions, regional cuisines, and cultu- ral richness of Italy's less- explored areas, in an effort well complemented by the Week of the Italian Cuisine in the World, which draws attention to how food—par- ticularly through its regional diversity—acts as a powerful connector between indivi- duals and their ancestral roots. The grand opening event of the ninth edition of the Week in Los Angeles was a special culinary experience f e a t u r i n g A l e s s a n d r o Frassica, known as 'Ino, Chefs Nancy Silverton & Ale Frassica star in Italian Cuisine Week in Los Angeles SILVIA NITTOLI NEWS & FEATURES TOP STORIES PEOPLE EVENTS CONTINUED TO PAGE 6 Chefs (and friends) Ale "'Ino" Frassica and Nancy Silverton were protagonists during the Week of the Italian Cuisine in LA (Photo courtesy of Alessandro Frassica)

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