(November 29, 2016) With more than 70 events organized throughout the country, it ended last Sunday in China the first week of the Italian cuisine in the world. Special testimonial starry Chef Carlo Cracco, in Beijing on November 25 and 26: two days full of events that have helped to bring into the homes of the Chinese public traditions and flavors of Italian cuisine. Guest of CCTV2 program “Hui Jia Chi Fan” (40 million viewers: the episodes will air December 30 and January 6), Cracco told the Italian cuisine of family traditions, but also innovation and creativity. “The Week of the Italian cuisine is a powerful tool to promote quality and style of Italian life abroad. As part of this initiative, China has played a special role for the values linked to the food that we share and for the global spread of our respective kitchens”, said the Italian Ambassador to China, Ettore Sequi, at the conclusion of the initiative. “I am therefore particularly proud of what has been done with the consular network, the Italian Institute of Culture, ICE and Chamber of Commerce – continued Sequi – . The first week of the Italian cuisine has told China that our cuisine is an integral part of the culture of the country, which is loved and recognized around the world because it is good but above all healthy and full of quality “. In homage to the regions affected by the earthquake, the first recipe prepared by Italian chef was the Amatriciana pasta, with cheese and bacon directly from Amatrice. With the Chinese Chef Sun Lin Xin, author of a famous variant of the classic Peking duck recipe, Cracco was then confronted with national gastronomic specialties, presenting his famous fried egg with parmesan cheese fondue. Of culture and enhancement of food spoke Cracco with the designer Stefano Giovannoni, historic sign of the Alessi brand, and marketing expert Antonello Fusetti at the Institute of Culture, in a “Conversation Between Food and Food Design” laid in a partnership with the Scuola Politecnica di Design in Milan. (Red)
