Mediterranean diet and cuisine: health and tradition
From 16 th to 22 nd November, The Italian Embassy has marked the IX week of Italian cuisine in the world, an annual themed event promoted by the Ministry of Foreign Affairs and International Cooperation of Italy, together with the Italian diplomatic-consular network, which aims to affirm excellence of the Italian agri-food and wine sector abroad.
This year’s edition, developed around the theme: “Mediterranean diet and cuisine of our roots: health and tradition”, aims to present Italian cuisine with special reference to its traditional roots and the recognized role of the mediterranean diet in protecting health, as part of a healthy, balanced and sustainable way of life.
On the occasion of the IX week of Italian cuisine in the world, the Embassy of Italy in Podgorica organized several events, with the purpose of promoting Italian food culture, both through educational initiatives, with the involvement of pupils and students, and through tastings, encouraging direct contacts and cooperation between Italian masters and Montenegrin entrepreneurs in the wholesale and retail sector, hospitality industry, confectionary and import of Italian products.
In all events, a great principal place was taken by the Italian gastronomic and wine heritage, which is an integral part of Italian culture, not only in the sense that it is loved and instantly recognizable abroad, but also because, although still relatively less known, “healthy”, apropos, as an ex ample of the correct balance of different macronutrients, inherent in the very concept of the Mediterranean diet.
The protagonists of all events were pizza master Luciano Sorbilo, who spoke about the art of pizza in all its formation, and Neapolitan pastry chef Emanuele D’Alterio, who held a series of “master courses” where he presented traditional Neapolitan delicacies