– Dialogue between Mexican and Italian cooks at the Expo Milano 2015.
– The role of the culinary heritage carriers in the rescue and safeguarding of local gastronomy.
Mexico will participate in an open dialogue between traditional and popular cooks from Mexico and Italy with the purpose of reflecting on the role that these important carriers of the culinary heritage play in the rescue and safeguarding of local gastronomy; The meeting will be held within the framework of the Food Expo in Milan from September 11 to 12.
Considered the most important food event, the expo has the presence of 145 countries, who through its pavilions show the diversity of its tourism, food, culinary and historical offer; under the motto “Feeding the planet, energy for life”.
The world expo inaugurated last May and ending on October 31, presents solutions for a “future without hunger” through healthy and sufficient nutrition, and also friendly with the environment. “With the legacy left by the exhibition, we seek to lay the foundations for a long-term discussion on the nutrition of the planet and the care of natural resources.”
The Food Expo in Milan offers the ideal setting to hold a dialogue between traditional and popular cooks from Mexico and Italy with the purpose of reflecting on the role that these important culinary patrons play in the rescue and safeguarding of local gastronomy.
During the Mexico-Italy Conference a dialogue will be held on vital issues for the rescue and safeguarding of the essential values that underpin the regional cuisines of both countries.
The seminars promoted by the Conservatory of Mexican Gastronomic Culture, with the support of the Federal Tourism Secretariat through the Tourism Promotion Council of Mexico, Secretariat of Tourism of Yucatan and the Ministry of Foreign Affairs, will show the world the tourism offer gastronomic that our country has as heritage of humanity.
The dialogue will take place in a morning session and an evening session of four hours each, aimed at the debate between cooks in Yucatan by Mexico and Emilia Romagna in Italy. The program will include samples and tastings of products and will culminate with a demonstration dinner based on Mexican products.
The mission is in charge of Gloria López Morales with the participation of Margarita Carrillo, Pedro Evia and a group of cooks and specialists from Yucatán.
