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Week of Italian Cuisine in the World

The seventh edition of the Week of Italian Cuisine in the World, dedicated to Puglia and its gastronomy, kicks off on 13 November in Tel Aviv

The seventh edition of the Week of Italian Cuisine in the World will be held in Israel from November 13 to 17. The initiative is promoted by the Ministry of Foreign Affairs and International Cooperation and carried out by the Embassy of Italy in Tel Aviv in collaboration with the Italian Institute of Culture, the Italian Trade Agency and the Italian Academy of Cuisine in Tel Aviv. The Week will host a rich selection of events with a view to enhance the Italian culinary tradition and the excellence of ‘Made in Italy’ and of its territories, this year in particular the Puglia Region, guest of honor with its enological and gastronomic specialties, which collaborated through its Agency Pugliapromozione to the organization of the Week.

The scheduled events aim to enhance, from different perspectives, not only the quality of Puglia recipes and catering, but the uniqueness of the original products and ingredients, with the participation of Italian chefs, cooking workshops, tastings and special menus. The common thread will be that of the relationship between tradition and innovation in the kitchen and also from the angle of sustainability, which will be represented by excellent chefs such as the Apulian Michelin starred chef Felix Lo Basso (“Home and restaurant”, Milan) and the Italian vegan chef Nadia Ellis (416, Tel Aviv).

The Week will be accompanied by the Puglia Movies Week, a short film festival of four films shot with the support of the ‘Apulia Film Commission’, and will be preceded by tastings of wine and typical Puglia products. On the evening of November 13, the opening is scheduled with the screening of the film “Traveling with Adele” and a debate with the movie director Alessandro Capitani, preceded by a buffet of Puglia specialties.

The Puglia regional cuisine is based on the principles of the Mediterranean Diet and in particular on wheat, olive oil and vegetables. The area of ​​the ‘Tavoliere delle Puglie’ is in fact considered the “granary of Italy” and its grain has been traded throughout the Mediterranean – including the Land of Israel – since the Middle Ages, a time of close connections between the two lands for pilgrimages and Crusades. Typical gastronomic products of Puglia derived from Apulian wheat – such as fresh pasta (orecchiette) baked products (frisa, Altamura bread), street food (‘panzerotti’ and ‘focaccia’ from Bari, broad beans and chicory) – will be presented during the Week by the interpretative key of the four elements (earth, water, air and fire) in various restaurants, culinary schools and locations in Tel Aviv. A masterclass dedicated to Apulian wines will complete the picture.

For the complete program of the Week of Italian Cuisine, click here.