The 3rd edition of the Italian Haute Cuisine Week is currently taking place in New York in association with the Italian Embassy in Washington. Two of the events in the series, which is part of a larger program of celebrations of Italian Haute Cuisine on a national scale, have been dedicated to the Puglia region.

On Monday, the opening event took place at the prestigious Blackbarn restaurant in Downtown Manhattan, and it featured Chefs Odette Fada, Tommaso Sanguedolce, and graduates of the renowned Culinary Institute of America. To be a part of this memorable evening, Sanguedolce traveled from Castello di Ugento, a good new notable addition to the hospitality industry of Salento, in the Puglia,. On Tuesday, Sanguedolce cooked side by side with Japanese chef Masaru Kajihara, at the Armani Restaurant Fifth Avenue, an exclusive dinner, in collaboration with the Consulate General of Japan. This unique culinary experience highlighted how, in New York’s distinctly eclectic and global culinary landscape, Italian cuisine has also a key role in encouraging a dialogue with other food cultures.

On November 14, The Italian Trade Agency, in collaboration with The Institute of Culinary Education, presents: ‘A Celebration of Authentic Italian Cuisine‘. During the event, Chef Raffaele Solinas, Vice President of the Italian Chef Association of New York, will present a selection of distinguished dishes and outstanding Italian products at the Institute of Culinary Education. On November 15, the Consulate General of Italy in New York will host a talk dedicated to Italian innovation in New York’s thriving food industry. On November 16, the Italian Cultural Institute will screen an extract from the documentary “Gualtiero Marchesi – The Great Italian”, followed by a tasting experience curated by chefs of the Gualtiero Marchesi Foundation. The same Institute, on November 19, will host the screening of “La Resistenza in Cucina”  and a dinner which will feature recipes inspired by the post-war ‘cucina povera’.

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