Tag: begins

«Italian cuisine between sustainability and biocultural diversity Unesco Heritage: the collection of signatures begins – Italian cuisine reinvented by Gordon Ramsay

Between them now Jimmy Ghionehistoric correspondent of Strip the News, loved by the general public also for the commitment shown over the years to the protection and valorization of Italian cuisine and its products. He spoke about the importance of collecting signatures to support the candidacy of Italian cuisine during the episode of Antonio Ricci’s beloved program which aired on January 27th. He did it in a symbolic way, accompanied by president Pecoraro Scanio and Enrico Derflingher, president of the Euro-Toques Italia ed International association, and for years personal chef to Queen Elizabeth II. Together they prepared a risotto with black truffle: a dish that tells the story of the great chef’s cuisine and an example of the harmony of Italian products, PDO and PGI, which characterize each territory of our country with their aromas and flavors.

The uniqueness of the candidacy of Italian cuisine

«The candidacy of Italian Italian cuisine as a UNESCO heritage site is also this: a campaign to valorise the products and traditions of the individual territories. Because its uniqueness also lies in this: in the fact that it is different from country to country, from province to province”, says Alfonso Pecoraro Scanio, announcing that there will still be other examples that will tell of this diversity and biodiversity. «Pasta will be the next common thread: it is the most identifying feature of our cuisine in the common imagination and among the ingredients that are best suited to act as a trait d’union to our products, to represent them and therefore to share them.

An inclusive candidacy

Sharing, after all, is the key word behind every application, made to promote an art, a tradition, a culture, so that it is known, appreciated, and once again shared. «The UNESCO nominations are exactly the opposite of a protectionist claim. If we nominated pizza or opera singing it was not to hold on to them, to claim their Italianness, but because they are beautiful things with a global value, explains Alfonso Pecoraro Scanio. «The same is true for the candidacy of Italian cuisine, which we would also like to see valorized by UNESCO for its sustainability and biodiversity, to be the basis of a diet – the Mediterranean one – which has become a food model throughout the world, says the Univerde president. And he continues: «This is why it is important to sign: this candidacy concerns everyone, it is an inclusive path, and I hope it involves people just like it did for pizza.

What would happen if Italian cuisine became a World Heritage Site

Moreover, if UNESCO were to actually accept our proposal, we would all gain, just as has already happened with pizza. «Following the entry of the art of Neapolitan pizza chefs into the world’s heritage, requests for Neapolitan school pizza chefs have multiplied: not Neapolitans of origin, but people around the world who have learned to make pizza following the rules and traditions of Neapolitan art. This would also apply to Italian cuisine: it would be about spreading knowledge, not putting up a fence. Sharing a heritage.” A heritage of history, stories, knowledge, traditions, which involves each of us.
To sign, click on www.change.org.

Other articles from La Cucina Italiana that might interest you:

Opera singing and Italian cuisine: an unparalleled heritage
The candidacy of Italian cuisine for UNESCO: what now?

The future that awaits us begins with respect for the Earth – Italian Cuisine

The round tables of “La Cucina Italiana” on sustainability, biodiversity and new forms of consumption are back on 26 September with four online events. For a better planet

How will we grow, harvest, taste in the future? How can we start from the (good) table to support the planet and its biodiversity? Or even our health?

They come back, from September 26, the appointments of “La Cucina Italiana” on the digital platform ilfuturocheciaspetta.gordon-ramsay-recipe.com.

The initiative is part of the journey through which our newspaper nominates the kitchen of the home as a World Heritage Site. The theme, more than ever, is the sustainability and respect for biodiversity (of which Italy is the richest in Europe). We discuss it, in 4 round tables, moderated by our editorial staff, with great experts in the sector: chefs, managers of the food and wine world and exponents of the cultural world. Are you curious? Connect and follow us on this delightful adventure.

In the meantime, a brief preview for you on our guests and on the topics we will address.

Between villages and villages

Angela Odone, of the editorial staff of “La Cucina Italiana” will talk about it with Davide Rampello (curator, manager, university professor and artistic director of Fidenza Village, part of The Bicester Village Shopping Collection) and with Massimo Spigaroli (chef and patron of the Antica Corte Pallavicina in Polesine Parmense, one Michelin star).

At the center of the discussion is a trend and a desire: that of more humane habits after the pandemic. Small villages are the realities that have proven to be more solid and supportive, guardian of sustainability and biodiversity and ideal center for a new (ancient) form of economy and culture.

The pleasure of doing together

A title that tastes like team building for a chat about the wonderful and highly titled Parma, the subject of this meeting moderated by food and wine critics and signature of the Fiammetta Fadda newspaper: the title of "Italian Capital of Culture" joins those of Parma Capital of the Food Valley and, since 2015, in Parma, the First Unesco Creative Italian City for gastronomy. They will be with us Christian House, councilor for trade, tourism and the Unesco project of the Municipality of Parma e Anna Maria Meo, general director of the Regio Teatro di Parma. From masterpieces of art to trattorias passing through a world-famous culinary academy, the step is short, you will see.

Resilient agriculture and farmers

What does it mean to produce organic food today? What is precision agriculture? Why is nutriceutics the new frontier of our health? And, again, what is an eco-resort and how can a garden save the environment as well as surround our table. Sara Tieni from the editorial staff of our magazine will ask these and many other questions to Massimo Monti, CEO of Alce Nero, for 40 years in the organic and Mario Faro, CEO of Radicepura and Piante Faro, a horticultural company, leader in Europe in the sector of Mediterranean plants, as well as creator of the Radicepura Garden Festival.

Sacred as wine

Danilo Poggio, our wine editor, finally explores the theme of “The sacredness of wine. From food to conviviality ". With him two guests with very different professional backgrounds: Giovanna Frosini, professor of history of the Italian language and Academic of the Crusca, e Beniamino Garofalo, CEO of Santa Margherita Gruppo Vinicolo who will tell us about great insights such as the one from which their great Pinot Grigio was born. But we will also talk about how consumers are changing, increasingly ethical and aware. Because it is from awareness, first of all, and from love and gratitude for what surrounds us that great works for the future are born.

Raw pumpkin carpaccio: the appetizer with which autumn begins – Italian Cuisine

Pumpkin carpaccio
Pumpkin carpaccio
Pumpkin carpaccio
Pumpkin carpaccio
Pumpkin carpaccio

It's finally time for the much loved pumpkin, to bring to the table in every way. Today we have decided to whet your appetite in these first autumn days with an appetizer: a delicate one raw pumpkin carpaccio, easy to make, low-calorie and very intriguing!

Pumpkin and all the combinations

Such a simple appetizer actually goes well with many dishes, both meat and fish. The delicate taste of pumpkin goes very well with a fish sauce or, if you decide for a second, with baked turbot fillets accompanied by potatoes and cherry tomatoes, a sea bass in salt or swordfish rolls on a bed of zucchini. If you prefer meat, you can combine a pasta with meat sauce or, as a main course, an Ischia-style rabbit, a veal with tuna sauce or a roast served with sautéed vegetables.

How to choose and store a pumpkin

A ready-to-eat pumpkin has one skin tight and free of bruises. If you try to hit it, it must produce a dull sound, muffled. The petiole it must be well attached to the base and have a soft consistency. If you buy it cut in half, check that the pulp is not dry and wrinkled. Once purchased, if whole, it can be preserved in a dark and dry place even for a month. If it is already cut, leave it in the fridge, in the vegetable drawer, and consume it within three days.

Pumpkin carpaccio

The recipe for raw pumpkin carpaccio


300 g pumpkin, filtered lemon juice, extra virgin olive oil, salt, fresh mint, rocket, black pepper, 70 g Parmigiano Reggiano flakes.


Wash the pumpkin, divide it into 4 parts and then empty it with a teaspoon of the seeds and internal filaments. With a sharp knife remove the zest and with the slicer make thin slices. If you don't own a slicer, rely on a mandolin. Arrange the pumpkin on a serving dish, emulsify the lemon juice with the extra virgin olive oil and season the pumpkin. Leave to marinate for an hour in the refrigerator. Then add the flaked cheese, the fresh mint leaves, the rocket and a sprinkling of black pepper. Bring to the table with sheets of guttiau bread and serve.

In the tutorial some tips to make this dish even more appetizing

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