From November 16th to 22nd, Florianópolis will host the Week of Italian Cuisine in the World, an event that celebrates Italian cuisine and traditions.
Organized by the Italian government and the Italian Chamber of Commerce and Industry of Santa Catarina (CCIESC), in partnership with several institutions, the event seeks to promote Italian cuisine and wine and food with a program that includes master classes, workshops, special menus and culinary competitions.
Among the attractions, the highlight is the Master class of Italian pasta with Paolo Parravano, from Molino Polselli, and the tasting of typical dishes at promotional prices in associated restaurants.
The event also brings the My Tomatì Project, with a talk by Guglielmo Vaccaro, president of Oi Pomodoro South Consortium, about the quality of Italian products.
A Week also explores commercial opportunities, presenting the quality seal “Italian Ospitalità nel Mondo”, which recognizes authentic Italian restaurants.
The program takes place at the Federal Institute of Santa Catarina (IFSC) and partner establishments.
See the full schedule below:
16 the 22 November
Promotional menus: Partner restaurants offer typical Italian dishes at promotional prices throughout the week.
18/11 (Monday) | 19pm – 21pm
Opening ceremony and cocktail party for authorities: Official opening, exclusive for invited guests, with the presence of Italian and Brazilian authorities.
19/11 (Tuesday) | 10am – 11am
Conference rotogravure My Tomatì Project: Presentation of the Meu Tomatì project to the local media. Tasting of typical dishes, with Italian products signed by chef Miguel Neto.
Location: Regional Cuisine Laboratory – IFSC Campus Continente
19/11 (Tuesday) | 14am – 16am
Seminar business from the My Tomatì Project: Presentation of the Meu Tomatì project to businesspeople in the sector HO.RE.CA. Tasting of typical dishes, with Italian products signed by chef Miguel Neto.
Location: Regional Cuisine Laboratory – IFSC Campus Continente
19/11 (Tuesday) | 17am – 18am
Presentation of the Italian Hospitality brand: Details on how restaurants can obtain the quality seal.
Location: Mini-auditorium – IFSC Campus Continente
21/11 (Thursday) | 11am – 13pm
I Workshop – Real Wines presents Modernity and tradition in Italian wine and food: Discussion about the Italian tradition in wine production, pairings and business opportunities in SC. Includes wine tasting and a Mediterranean menu by chef Paolo Bona, from the Casa Itália restaurant.
Location: Regional Cuisine Laboratory – IFSC Campus Continente
21/11 (Thursday) | 14am – 16pm
II Workshop – Flavors, Destinations and Traditions – Unveiling the Mediterranean Lifestyle: Analysis of the gastronomic, tourist and cultural aspects of the Mediterranean lifestyle.
Location: Mini-auditorium – IFSC Campus Continente
22/11 (Friday) | 10am – 12pm
Margherita Pizza Contest: Neapolitan-style pizza making competition.
Location: Regional Cuisine Laboratory – IFSC Campus Continente
22/11 (Friday) | 14am – 16pm
Polselli Master Class – Kneading and opening techniques: Paolo Parravano, renowned Italian chef, shares pizza preparation and baking techniques.
Location: Regional Cuisine Laboratory – IFSC Campus Continente
22/11 (Friday) | 17am – 18pm
Contest awards and closing ceremony
Location: Mini-auditorium – IFSC Campus Continente
