The Italian Ambassador to Oslo, Stefano Nicoletti, said he was particularly pleased to host the 9th edition of the Week of Italian Cuisine in the World, which this year will present to the Norwegian public the virtues of the Mediterranean diet and highlight the indigenous, 0 km products of the
Campania region, with a focus on the territories of Sannio and Cilento. "In the company of many Cilento producers who will arrive in Oslo together with the Councillor for Agriculture Nicola Caputo, we will take a journey through mozzarella di bufala campana, pomodorino del Piennolo, colatura di alici
from Cetara, white figs from Cilento, EVO oil from Cilento and the Salerno coast, falanghina from Sannio and many other typical products from that area'.
The celebrations of the Italian Cuisine Week in Oslo kick off today with an event organised by the Italian-Norwegian Chamber of Commerce, entitled 'The Flavour of Italian Creativity'. This will be a seminar by Prof. Federica De Molli, lecturer at the BI Norwegian Business School, focusing on the cultural influences that fuel culinary and entrepreneurial innovation, followed by a tasting of typical products from Campania presented by local importers.
The Week will continue tomorrow with a gourmet dinner with institutional guests at the Ambassador's Residence, curated by Michelin-starred chef Marianna Vitale of the Ristorante SUD in Quarto (NA), while on Wednesday there will be an evening dedicated to food and wine professionals with a seminar, followed by a cooking show and dinner curated by chef Gena Iodice of the Slow Food Alliance.
Thursday will move to the Oslo Institute of Culture where a photographic exhibition will be inaugurated to promote the beauty of the Cilento National Park, followed by a seminar on the Park and the Mediterranean diet and a finger food tasting.
Finally, ICE Agency and the Embassy's Commercial Office have organised a series of B2B meetings between local importers and distributors and some food and wine producers from the Campania Region.
The events of the Week of Italian Cuisine in the World are organized by the Italian Embassy in Oslo, in collaboration with ICE Agency, the Italian Cultural Institute in Oslo, the Campania Region, the Cilento National Park, the Consortium for the Protection of Buffalo Mozzarella from Campania
and the Slow Food Alliance.
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