Every year the Ministry of Foreign Affairs and International Cooperation promotes “The Week of Italian Cuisine in the World”, an event that takes place on all continents with the aim of spreading Italian culinary roots and traditions.
In the context of this initiative, Sardinia will also be present in Paris on November 21st.
The Italian Academy of Cuisine – Paris-Montparnasse delegation, in fact, has been actively involved for many years, under the patronage of the Consulate General of Italy in Paris, in promoting the Italian Cuisine Week in the French capital, organizing thematic conferences followed by a tasting, to introduce the products, culture and regional culinary traditions of Italy.
In past years, Sicily, Tuscany and Calabria were invited. This year the host region will be Sardinia.
The title of the theme of the conference, which will be held on November 21st in the premises of the prestigious lycée hôtelier Guillaume Tirel in Paris, is ”RITUAL BREADS IN SARDINIA, A HERITAGE TO BE SAFEGUARDED”. It was created by Gian Paolo Cossu, vice-delegate of the Italian Cuisine Academy of Paris-Montparnasse and warmly supported by the delegate Laura Giovenco-Garrone.
In addition to the Paris-Montparnasse delegation of the Italian Academy of Cuisine, which oversaw its coordination, the event program involves the following protagonists: the lycée hôtelier Guillaume Tirel of
Paris and the principal Roberto Ghin, who will host the event; the Costa Smeralda hotel institute of Arzachena – which will prepare the tasting menu – will be present with a delegation of teachers and students, as well as
that to the principal Antonello Pannella; the publisher Carlo Delfino, who has published various books on the topic of ritual breads including ”The Sacredness of Bread in Sardinia”; the president and vice-president of the Sardinian Academy of Mother Yeast, Giovanni Antonio Farris and Gianfranco Porta, who will introduce Parisians to Sardinian breads fermented with mother yeast; Stefano Lavra, President of ISRE – Higher Regional Ethnographic Institute, who will introduce the conference with a report on the ritual breads of Sardinia.
The regional councilor for Tourism, Franco Cuccureddu, will also be present, because the culinary traditions of Sardinia fit into the development model for Sardinian tourism which enhances heritage, traditions, territory and community.
During the conference, a film will be shown which will present the main phases of the preparation of a ritual harvest bread: ”su mannuju” from Olmedo, in the province of Sassari.
