Week of Italian Cuisine in the World
A Bite of Italy:
Regional Italian Cuisine Crash Course
Available starting on Monday, November 14
Online Course
On the occasion of the 7th edition of the Week of Italian Cuisine in the World, the Italian Cultural Institute of Chicago and the Consulate General of Italy in Chicago present an online course developed by Università di Scienze Gastronomiche di Pollenzo in collaboration with the Italian Ministry of Foreign Affairs and International Cooperation.
In this series Eugenio Signoroni, gastronomic journalist, will guide us in a journey through the Italian regions and the history of Italian cuisine, describing foods that are typical of each area. Honey, bread, mortadella, stracchino cheese…discover all the ingredients that make Italian cuisine famous.
The Week of Italian Cuisine in the World is a yearly initiative promoted by the Italian Ministry of Foreign Affairs and International Cooperation. The theme selected in 2022 is “Conviviality, sustainability and innovation: the ingredients of Italian cuisine for people’s health and the safeguard of the planet.”
Eugenio Signoroni, class 1983, dreamed of becoming a chef thanks to the influence of his grandmother, who was very good at cooking. Instead he enrolls at the University of Gastronomic Sciences of Pollenzo. In 2010 he started working for Slow Food Editore for which is the curator of “Guide of Italian Beers” and “Italian Taverns”. From 2014 he is responsible for Slow Food Planet, an app that explains how to live Slow in every part of the World. Eugenio Signoroni also keeps lectures about beer and the history of Gastronomic Publishing at University of Gastronomic Sciences.
University of Gastronomic Sciences of Pollenzo (UNISG) was founded in 2004 from the International Association of Slow Food in collaboration with the regions of Piedmont and Emilia Romagna. The University trains gastronomes, new professionals who have knowledge and skills in the sciences, culture, politics, economics and ecology of food and are able to develop values such as sustainability and the sovereignty of global food systems. The goal is to understand food as a value and the role it plays in creating and shaping society.
This event is part of the series Voci della Natura: Ecologies and Nature in Italian Arts, the theme selected by the Italian Cultural Institute in Chicago for 2022. The program explores the role of Italian art and sciences in redefining the perception of nature and ecology, through new and original perspectives