Food Heroes - Exhibition Reservations 11/18
On the occasion of the Week of the Italian Cuisine in the World, the Embassy of Italy and the Italian Cultural Institute of Washington present the exhibition FOOD HEROES. Wharton Club members & guests are invited.
On the occasion of the Week of the Italian Cuisine in the World, the Embassy of Italy and the Italian Cultural Institute of Washington present the exhibition FOOD HEROES. The photographic display is dedicated to some regional emblematic and successful stories of virtuous personalities of the Italian food and wine scene.
From beekeepers in Friuli-Venezia Giulia to mussels farmers in Puglia, exploring the work of shepherds in Marche, winemaking in Liguria and Slow Food cuisine of Sicily, the images represent the Italian effort in food sustainability, craftsmanship and quality within their respective territories of origin.
HOW TO RSVP: Please click on the "RSVP HERE" green button below to check availability and to make a reservation.
Embassy of Italy
3000 Whiteheaven Street NW
Washington, DC 20008
The Week of the Italian Cuisine in the World is an annual themed event, launched by the Directorate General for Country Promotion of the Ministry of Foreign Affairs and International Cooperation in 2016 to promote Italy’s food production and gastronomic traditions abroad. The pillars of the initiative are sharing knowledge of regional food and wine and tourism itineraries, the rediscovery of villages through traditional food production, the promotion of the Mediterranean diet and its ingredients, raising the profile of products with protected and controlled designations of origin, and encouraging the internationalization of Italian cooking and hospitality training. The 2022 edition is held from November 14 to 20 and its guiding theme is “Conviviality, Sustainability and Innovation: the ingredients of Italian cuisine for people’s health and the protection of the planet.”
ABOUT SLOW FOOD
Slow Food is a non-profit organization that works to protect gastronomic, cultural and biological diversity. Through 600-plus projects known as Presidia it involves farmers, food artisans, herders, fishers and winegrowers in 70 countries who are safeguarding native breeds, local fruit and vegetable varieties and traditional breads, cheeses, cured meats and sweets, passing down production techniques and crafts through the generations, respecting the environment and preserving traditional rural landscapes, places and cultures. Another initiative, the Slow Food Cooks’ Alliance, connects producers and cooks to promote locally produced good, clean and fair food and defend local biodiversity.