The flavours and traditions of Rome, a culinary history of exhibition

Roman cuisine is wide, characteristic, traditional and very tasty. The ingredients obtained from the earth are the secret of their success, which accompanied by ancient Roman recipes that pass from generation to generation, make their cuisine something special. This has made her, even though her story comes from arural and peasant environment of ancient Roman timesToday, this gastronomy is among the most sought after worldwide. The Italian Ambassador to Spain, Riccardo Guriglia, presented for a lunch the candidacy of Rome to host Expo 2030 to representatives of various Chambers of Commerce

 

 

 


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The Italian Ambassador to Spain, Riccardo Guriglia, presented for a lunch the candidacy of Rome to host Expo 2030 to representatives of various Chambers of Commerce and Industry of Europe.

Roman cuisine is wide, characteristic, traditional and very tasty. The ingredients obtained from the earth are the secret of their success, which accompanied by ancient Roman recipes that pass from generation to generation, make their cuisine something special. This has made her, even though her story comes from arural and peasant environment of ancient Roman timesToday, this gastronomy is among the most sought after worldwide.

To know its flavors and some of the typical dishes of the region of Lacio, this morning a Lunch entitled ‘Rome: flavors, traditions, future’ that has taken place in the Italian Chamber of Commerce and Industry for Spain.

The event, framed within the program VII edition of the Italian Cooking Week in Spain of the 14-20 Novemberwith the participation of representatives of various European Chambers of Commerce who have also been informed about the candidature of Rome to Expo 2030.

Riccardo Guariglia, Ambassador of Italy in Spain, has pointed out regarding the candidacy of Rome that “the city has always been the capital of the world, which attracts all kinds of tourists from around the world and has the opportunity to visit the exhibition and the country is a very important attraction that we want to put in value.” In short, “Rome is a projected future city whose candidature revolves around several axes on which modern cities are based, such as evolution and regeneration, diversity and inclusion, sustainability and circularity, digital first and digital zero“.

The attendees have been able to enjoy a theme lunch in the Lazio region made entirely of typical Roman food. The menu has been composed of incomings as Porchetta de Ariccia, mini pizza with a little guanciale and fresh rosemary, white celery boats with cream cacio and pepe and truffle honey, in addition to Pecorino Roman with truffle and pear honey. In the showcoking the chef has offered the attendees a mezze maniche with amatriciana and one mezze maniche cacio and pepe. The dessert has been composed of a crostata di amarene and ricotta.

During the event, the Expo catalogue has been distributed among the attendees and several videos have been projected on the candidacy of the Italian city as the capital to host the event.

All activities of the VII edition of the Italian Cooking Week in Spain can be downloaded in this link.

The flavours and traditions of Rome, a culinary history of exhibition

The Italian Ambassador to Spain, Riccardo Guriglia, presented for a lunch the candidacy of Rome to host Expo 2030 to representatives of various Chambers of Com

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2023-04-11

 

The flavours and traditions of Rome, a culinary history of exhibition

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