“In the era of industrial production and processed foods, returning to the principles of traditional cuisine is the only way to preserve the pleasure of authentic flavors and at the same time promote a healthy and sustainable lifestyle.”
With these words Ambassador Luca Sabbatucci, Permanent Representative of Italy to the International Organizations in Paris, summed up the spirit of the ninth edition of the week of Italian cuisine in the world, dedicated this year to the theme “Mediterranean Diet and Roots Cuisine: Health and Tradition”.
The prestigious Parisian headquarters of Monte Paschi Banque hosted an event celebrating Italy’s culinary roots, organized by the Representation. The aim of the initiative was to highlight how the cultural tradition of our cuisine, based on the principles of the Mediterranean diet, represents not only a healthy and balanced dietary model, but also a sustainable approach to food and conviviality, enhancing the link between tradition and well-being. The meeting opened with a conference during which scientific experts from the OECD and the World Organization for Animal Health (WHO-WOAH) highlighted the benefits of this diet. The speakers highlighted the theme of healthiness and sustainability of the lifestyle promoted by the Mediterranean diet. As evidence of the quality and authenticity of Italian products, tastings of excellent products that are partners of the initiative were offered during the event, such as Grana Padano, Prosecco DOC, extra virgin olive oil, fine chocolate and artisanal pasta. The event culminated with the cooking show by the Abruzzo chef Danilo Cortellini, author of the book “Better than Nonna”. In his speech, the chef celebrated “grandmother’s cooking”, extolling its good habits and reinterpreting them in a modern way, underlining how it is possible to keep the principles of healthy cooking alive, adapting them to contemporary needs and sensibilities.
