The new issue of de The Italian kitchen which continues its ambitious communication project aimed at supporting the universal value of Italian gastronomic culture: a great choral initiative to nominate “Italian cuisine” as an intangible heritage of humanity to Unesco.
The column of Massimo Montanari, food historian and professor at the University of Bologna, as well as president of the scientific committee to support the candidacy of Italian home cooking at Unesco (in March 2022) formed thanks to the commitment of the monthly Condé Nast Italia.
A reflection that of the Professor who underlines the importance of our diversity but even more of our ability to share: the concept of creating a system, an idea that La Cucina Italiana has been pursuing since the debut issue of the project in July 2020 when it began with a double interview between Giuseppe Lavazza and Andrea Illy and then continued with Parmigiano Reggiano and Grana Padano, Amedei and Domori , Maurizio Zanella and Matteo Lunelli respectively Ca ‘del Bosco and Cantine Ferrari (Franciacorta versus Trento Doc), to name a few.
Today the protagonists are the three Michelin star chef Mauro Uliassi and the two-star Moreno Cedroni, neighbors of restaurants in their region, the Marche, and not at all in difficulty to ally under the flag of the tricolor. Rather. Regional cuisine with a focus on Parma Unesco capital of culture 2021, biodiversity and the supply chain are the values ​​also told in this new issue of the magazine loved by Filippo Tommaso Marinetti, protagonist of futurism, which will then be the nerve center of the candidacy. It will then be one of the most important experts in the country to talk about cheeses and their diversity, about the whole culture of the territory behind every preparation. Sustainable wine, oenological excellence represent another important chapter towards Paris as well as the tale of Laura Zegna, of the famous family of industrialists, which opens the doors of the family oasis, emblem of environmental development. And then, Massimo Bottura. The Modenese chef already number 1 in the world and holder of three Michelin stars with his Osteria Francescana, will once again be the protagonist and fervent supporter of the project, participating in a direct Instagram, on May 7 at 12 noon, who wants to tell the magazine’s audience the importance of the UNESCO candidacy.
La Cucina Italiana on May 19th also gives an appointment for the first webinar «The future that awaits us. New ways of dining in the name of sustainability and biodiversity “ aimed at enhancing the excellence of our country which are characterized by a virtuous approach. A digital event open to the public that is part of a calendar that foresees 3 appointments during the year, in which the theme of sustainability and biodiversity will be central. The actors of the Italian Food and Wine Industry will be involved in a targeted conversation on the major issues at the heart of the food & beverage sectors, with a look at the future of consumption. Partner of the Alce Nero initiative, Guido Berlucchi, Mielizia, Consorzio dell’Asti DOCG, Consorzio Franciacorta, Parma City of Gastronomy, Santa Margherita Gruppo Vinicolo, excellent examples of an approach aimed at enhancing the biodiversity of the territory with an ethical and sustainable approach.
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