Week of Italian Cuisine in the World
Dining with the Italian cuisine: well-being with taste
Tradition & Innovation: an Afroitalian Night
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During the Week of Italian Cuisine in the World, tradition and innovation come together for an evening dedicated to the cultural and sensory encounter between two cuisines, Italian and African, as a representation of the contamination and evolution in Italian culinary practices, distinguished by their historical propensity to change and integration of new ingredients.
The Italian-Ivorian Chef Bley Daniel Ble, Executive Chef of the famous Milan restaurant Lom Dopolavoro, will present a menu dedicated to the encounter of traditional Italian cuisine with ingredients and suggestions of his Ivorian roots, in an experiential journey that opens up new perspectives on the potential of culinary innovation.
Meet the Chef
I’m Daniel and I’m Italian and Ivorian, living in Milan but raised in Friuli. After many experiences in the kitchen I learnt to see this world in a very personal way. Now at Lom Dopolavoro, with my team, we cook only ingredients that never screamed and I based this vegetarian culinary experience on my double heritage. + Sugo is my motto, more sauce for your palate.
This event is presented on the occasion of the 8th edition of the Week of Italian Cuisine in the World, by the Italian Cultural Institute of Chicago, in collaboration with Casati’s Modern Italian. 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 2023 is “Dining with the Italian cuisine: well-being with taste.”
This program is part of Chi Siamo: (Re)presenting Italian Culture, the theme selected for 2023 by the Italian Cultural Institute of Chicago. This year-long series will explore the topics of representation and inclusion in Italian arts, with a specific focus on cross-cultural contamination in contemporary and modern Italy.
