Fifty years ago today the Accademia Italiana della Cucina Delegation of New York was founded by Hedy Giusti Lantham. It was the first Accademia to be created outside of Italy. Now, on its 50th Anniversary, it is one of 40 such delegations around the world, and they are still growing! Plans for more Accademia Italiana della Cucina delegations include Australia, New Zealand, and the Far East, as Italian foods and preparations become recognized world-wide as the universal cuisine.
As part of the celebration, I attended an event by the Italian Government Tourist Board recognizing the Province of Macerata, in the Marche Region, for its culinary, history and cultural achievements. President of the Accademia, Giovanni Ballarini, stated that â€œNew York City is the core of Italian Cooking outside of Italy.â€ During the course of the past weekend, Italian restaurants, food journalists and specialty store owners were honored for their part in preserving Italian cuisine, and for sharing their passion for â€œall things Italianâ€ with New Yorkers.
President Provincia di Macerata, Franco Capponi (left) and Director
Italian Government Tourist Board North America, Riccardo Strano.
In addition, the Province of Macerata, and the Marche Region as a whole, were recognized as embodying all of Italy. "Of all the provinces, Macerata has everything: cuisine, scenery, the highest quality of living . . . it is all of Italy in just one region."
The Italian GovernmentÂ Tourist Board
Director North America: Riccardo Strano (pictured above)
Richard Frisbie, FOOD Correspondent:
RICHARD FRISBIE is published twice a month to Gather Essentials: Food. It is a food junkie's take on growing, raising, preparing and - above all else - eating food. Together we'll explore the trends, addictions, equipment and regional specialties that make up the sometimes mundane and sometimes sublime cooking and dining experience. You can keep up with my other postings and Gather activity by joining my Gather network -- I look forward to hearing from you.
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