São Paulo is hosting from 21 to 27 October the XIII Italian Regional Cuisine Week, an event promoted annually by our Consulate General with the support of the Italian Academy of Cuisine.
The week is now a tradition in the Brazilian metropolis's gastronomic calendar and aims to publicise the diversity and richness of Italian cuisine, as well as to present some of our ingredients and dishes that are little known in Brazil.
New this year, which marks the 150th anniversary of the start of Italian immigration to Brazil, is the representation of São Paulo as the '21st Italian region'.
In this context, Basilicata Ristorante, a historic gastronomic brand in the Bela Vista neighbourhood, offers a weekly menu with recipes of Italo-Brazilian cuisine, born with millions of immigrants who have adopted Brazil as their home. The Week, as per tradition, invites 20 chefs working in Italy to participate in as many selected Italian restaurants in São Paulo.
During the Week, each of them represents a region of Italy and its culinary identity. This year, the regions of Abruzzo, Basilicata, Calabria, Campania, Emilia-Romagna, Friuli-Venezia Giulia Giulia, Lazio, Liguria, Lombardy, Marche, Molise, Piedmont, Apulia, Sardinia, Sicily, Tuscany, Trentino-Alto Adige, Umbria, Valle d'Aosta and Veneto will be represented.
"Organising the Week of Cuisine at a time when we are celebrating 150 years of Italian immigration to Brazil is also a way to pay tribute to those who came here and brought with them a little of the gastronomic culture of each of our regions," said the Consul General of Italy in São Paulo, Domenico Fornara.
For Fornara, the event allows people to savour the plurality of Italian flavours and offers the city's large Italian-Brazilian community the opportunity to connect with their home regions through traditional ingredients and dishes.
During one week, the best establishments in Paula will offer special menus that represent 'eating the Italian way', offering a four-course meal with antipasto, primo, secondo and dolce.
The recipes are proposed by the invited chefs and prepared in collaboration with the teams of the selected restaurants. This exchange emphasises the diversity of each region of Italy, which is reflected in the variety of high-quality ingredients and traditional production techniques. It is no coincidence that Italy has more than 300 P.D.O. quality food products, with I.G.P. and S.T.G. labels.
ALL RIGHTS RESERVED © Copyright ANSA
