This year’s World Week of Italian Cuisine (November 22-28) is all about showing how we can enjoy and celebrate Italian food while also respecting the best principles of sustainability, food security and biodiversity.
Now in its sixth year, this popular event was originally conceived by the Ministry of Foreign Affairs and International Cooperation as a way of promoting food and wine tourism, particularly to regions little-known outside of Italy. The protection of products with origin and quality guarantees continues to be an important theme.
The event for ‘Italian Cuisine in the World’ week with Slow Food Edinburgh is inspired by the traditional Mediterranean diet, an eating regime that is both good for human health and better for the environment. On average, the estimated environmental impact of the Mediterranean diet per 100 calories is 60 % lower than that of a northern European diet. Naturally, the theme chosen is consistent with the values of the Slow Food movement, which aims to preserve traditional and regional cuisine; encourage the cultivation of plants, seeds and breeds of livestock that are native to the local ecosystem and promote sustainable food. In line with these principles, therefore, the event would provide a guide to eating “Mediterranean style” in an environmentally friendly way that uses local sustainable produce, but which includes two Italian products “par excellence”, extra virgin olive oil and wine.
Dr. Michelle Luciano will explain how following a Mediterranean diet could reduce brain shrinkage in older age. Michelle Luciano is Reader in the School of Philosophy, Psychology and Language Sciences at the University of Edinburgh. Her research focuses on the use of twin studies to estimate genetic and environmental contributions to human behaviour.
Chef Peppe Staiano will demonstrate how to prepare some of the dishes on the menu in a way that reflects the Mediterranean diet food pyramid, followed by a tasting that evokes the true flavour of Italy. Born in Sorrento along the Amalfi coast of South Italy, Peppe Staiano comes from a family of hoteliers and restaurateurs. He learned his craft under his family, and he has been a chef for more than twenty years. He has run his own restaurant in Glasgow and has been a Group Executive chef for several restaurants and hotels chains.
By invitation only.