A FoodAct for Italian cuisine
28-07-2015
Italian cuisine changes, thanks to the allegiance – which would finally appear feasible – between chefs and institutions. On one side there’s the élite of our gastronomy, the diamond tip of the entire movement. On the other, we have institution representatives, for once willing to take precise commitments and then respect them. This was the meaning of the second Forum della cucina italiana, which took place a few hours ago at Expo 2015, with the highest representatives of three ministries, Maurizio Martina (Agricultural policies), Stefania Giannini (Education), Dario Franceschini (Cultural goods and Tourism).
There were discussions but there were more than chitchat. This time, after the meeting on 2nd March in Rome, the confrontation was on a concrete project, an “Action plan to give value to Italian cuisine” – this was the subtitle of a document called FoodAct. A pact between institutions and the world of high quality cuisine in Italy.
This starts from the thought that “the world is asking for Italy, especially when it comes to food. So working as a team is necessary”. Meanwhile, the birth of the Forum della cucina italiana is announced, as “a permanent work and discussion entity”. A ministry task force was also announced, which will coordinate everything and monitor the work in progress of the various activities. These will be ten, to begin with. See this link, in italian.
Martina showed some healthy pragmatism: «I have taken a commitment in March: that we would build a project to give us a work method. Here it is, it’s the FoodAct: it indicates, in an articulated way, what needs to be done, with what tools, what actors, what leaders and even with what reasonable timing ».
Finally Franceschini underlined the key roles of restaurants in the growth of Italy’s tourism: «Today international travellers look for three things: artistic heritage, shopping, good food. Italy excels in all of these three fields. Millions of new people are approaching the global tourism market every year: they will come here, thanks to you too». This is also why the current museum reform aims at correcting an evident problem: out of 400 state museums, only 4 have their own restaurant. Soon this will no longer be the case and places will be allocated according to both economic and quality criteria.
The events you cannot miss and all the news of topical interest from the food planet
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief