2023-06-27 10:57:50
New York – Italian cuisine is a treasure and as such it must be valued, for this reason it must enter the list of intangible cultural heritages of Unesco. With these words, the Minister of Agriculture Francesco Lollobrigida chooses New York to launch his candidacy for the UN agency, specifying that in this project “there is the commitment and the will to certify our heritage made up of production and transformation, but which are not only the dishes but the culture, history, artistic and environmental heritage”. The candidacy was the star of an evening organized by ICE at Gotham Hall in New York, which was also attended by the Italian ambassador to the United States Mariangela Zappia and the president of ICE Matteo Zoppas. The 150 guests were served a menu specially prepared by exceptional chefs such as Enrico Derflingher, two Michelin stars, a long experience at the White House and Buckingham Palace, Alessandro Borgese, one of the best known faces of Italian television, Gianni Tarabini, the chef from Valtellina who was the first to win a Michelin star with his farmhouse Le Présef, and Andrea Zanin from Veneto, two Michelin stars and a point of reference for Italian cuisine in America.
Il Gusto at Fancy Food in New York: everyone is crazy about “the best Italian butter in the world”
And the protagonist is also at the Summer Fancy Food, running at the Javits Center June 25-27. An appointment, the latter, considered the largest commercial event dedicated to food specialties in North America, and where the best of Made in Italy is once again at the center of the scene with 300 companies present and a total of 308 stands. “I hope that the candidacy for Unesco will make Italian cuisine on a par with Japanese, French and Mexican cuisine which already has this recognition”, underlines Lollobrigida, reiterating that today we need to be aware of facing the great challenges of the planet with different approaches from those had so far. “Part of the planet thinks that food security is achieved by giving food to everyone, we think instead that we need to give good food to everyone: they are two very different paths, the first leads to the standardization of products, the other instead allows us to keep the ‘element of quality”. And addressing the Americans, he recalls that they are a people of great value, but they don’t have to teach them how to eat. On the contrary, it is we who “can be of help to our American friends by teaching them to eat better and giving them the tools to understand what the value of quality is”.
Il Gusto at Fancy Food in New York: the presentation of Fabio Fazio’s chocolate
A discourse that leads to the theme of cultured meaton which he repeats that “we don’t want a world where, under the guise of food security, food is produced in laboratories at low cost and of very low quality to give it to less well-off nations”: “Our norm which I think will become law by July will allow us to be the first nation in the world to ban the marketing, importation and products that can be called synthetic or cultivated, but which are fake”. As explained by the president of Coldiretti Ettore Prandini, “the challenge is then to replace the Italian sounding with real Italian food products, but we are convinced that it is absolutely within our reach”.
Every Italian region – highlights Ambassador Zappia – brings with it a culinary heritage built over millennia of tradition and enriched by local diversity. And Zoppas also reiterates the importance of Made in Italy in the USA, recalling that “in 2022 alone, exports of agri-food products to America amounted to 6.6 billion, an increase of 18.5% compared to 2021, 4, 5 of which deriving from the sale of food products and 2 billion deriving from wine and spirits”. And just to present the best of Made in Italy, during the three days of the Fancy Food Italian chefs and sommeliers are busy at the stands preparing, tasting and demonstrating recipes from the great Italian tradition. A novelty of this edition is the presence of Giallozafferano, which brings its experience in traditional and creative cuisine to Fancy Food with protagonists such as the Cooker Girl, the girl with the red apron who is all the rage on TikTok, the chef Daniele Rossi with his 4 million of followers and Mattiastable, one of the emerging talents much loved in the USA.
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