{"id":1593,"date":"2024-11-13T15:22:08","date_gmt":"2024-11-13T03:22:08","guid":{"rendered":"https:\/\/ambwellington.esteri.it\/?p=1593"},"modified":"2024-11-21T11:33:37","modified_gmt":"2024-11-20T23:33:37","slug":"week-of-the-italian-cuisine-in-new-zealand","status":"publish","type":"post","link":"https:\/\/ambwellington.esteri.it\/en\/news\/dall_ambasciata\/2024\/11\/week-of-the-italian-cuisine-in-new-zealand\/","title":{"rendered":"Week of the Italian Cuisine in New Zealand"},"content":{"rendered":"

\"\"<\/p>\n

 <\/p>\n

The Embassy of Italy in Wellington is pleased to present the programme of events and menus planned for the 2024 edition of the Week of Italian Cuisine in the World, which will take place from November 16 to 22.<\/p>\n

Now in its ninth edition, the Week of Italian Cuisine is the annual thematic event dedicated to promoting Italian cuisine and high-quality agri-food products, organized worldwide by the diplomatic and consular network of the Ministry of Foreign Affairs and International Cooperation, Italian Cultural Institutes, ICE Offices, Chambers of Commerce, trade associations, culinary schools, and professionals in the food and wine sector.<\/p>\n

This year\u2019s initiative, dedicated to the theme \u201cMediterranean Diet and Cuisine of the Roots: Health and Tradition,\u201d pays tribute to the deep roots of Italian culinary tradition, highlighting its benefits for well-being and health. The edition aims to showcase food as an expression of cultural and personal heritage, while also strengthening ties to our land of origin. Food represents an authentic bond that unites individuals and communities, reinforcing our sense of belonging and passing on an identity-rich heritage from one generation to the next.
\n<\/strong><\/p>\n

<\/h2>\n

List of Events in<\/strong>
\nNew Zealand
\n<\/strong><\/h2>\n

LA BELLA ITALIA
\n<\/strong>10 Nevis Street, Petone, Lower Hutt
\n<\/em>\"\"<\/em>04 566 9303<\/em>
\nlabellaitalia.co.nz<\/em><\/a><\/p>\n

La Bella Italia is inspired by Massa Lubrense, its bounty from the land and sea, and the hometown of Antonio Cacace and his family owned hotel-restaurant, La Primavera<\/em>. The menu for the Week of Italian Cuisine will take you to the beautiful Baia di Ieranto with its pristine crystalline waters, where the Sorrento Peninsula meets the Amalfi Coast, an ancient place where the humble lemon is revered in cultural traditions. The local variety, known as femminello, is widely used in cooking and traditionally grown in orchards, protected by chestnut tree pergolas to protect the lemons.<\/p>\n

Primo:<\/strong> \u2018Ulisse\u2019: Lemon and prawn risotto with spring onions, chilli, and parmigiano.
\nSecondo:<\/strong> \u2018Le Sirene\u2019: Pescato (market fish) with gremolata, salad of witloof, radish, rocket, capers, and lemon vinaigrette.
\nPer Finire:<\/strong> \u2018Dolce Amaro\u2019: Lemon Gelato with Il Convento Liquirizia Liquore (Licorice liqueur) from Massa Lubrense.<\/p>\n

 <\/p>\n

\"\"<\/strong><\/p>\n

 <\/p>\n

MEDITERRANEAN FOODS\u00a0<\/strong>\u00a0\u00a0\u00a0 \"\"
\n<\/strong>TRATTORIA + DELI
\n42 Constable Street, Newtown<\/em>, Wellington
\n04 939 8989
\nmediterraneanfoods.co.nz<\/a><\/em><\/p>\n

Available every evening for dinner during the Week of Italian Cuisine, indulge in a specially curated set menu priced at $42.50 per person, showcasing dishes that reflect the chefs’ personal heritage and family traditions.
\nEntr\u00e9e: “5&5” Schiaccino with Livornese cecina and marinated grilled eggplant (Tiziano Ghelli)
\nMain: Orecchiette alla Barese with broccolini, anchovies, and olives (Gabriele Cagnetta)
\nDessert: Seada Sarda (Nicola Spano)Mark your calendar for an unforgettable Italian experience at Mediterranean Foods in Newtown.<\/span><\/p>\n

Event: Let\u2019s Crack the Superfood!<\/span><\/b>
\nOn Sunday, November 17th, at 12:00pm you can take part in the opening of a 35 kg wheel of Parmigiano Reggiano, while Raffaele, store manager at Medifoods, shares the story and tradition of the world’s most famous Italian cheese, with exclusive pricing for this special occasion.!<\/b><\/span><\/p>\n

 <\/p>\n

\u00a0<\/strong><\/p>\n

PADDLES RESTAURANT
\n<\/strong>Beach Rd, Apia, Samoa
\n+685 21819
\npaddlesrestaurantsamoa.com<\/a><\/em><\/p>\n

Originally from Colle Umberto (Treviso, Veneto), Chef Eliseo Rossi has been bringing authentic Italian cuisine to Samoa for over 18 years, drawing inspiration from the northern regions of his homeland. In honour of the Settimana della Cucina, he will present a Mediterranean Baked Fish<\/em> dish that combines local ingredients with Italian culinary flavours.<\/p>\n

 <\/p>\n

PASSO RESTAURANT\"\"<\/strong>
\n159 K\u0101piti Road, Paraparaumu
\n04 2987277
\npasso.nz<\/a><\/em><\/p>\n

A Sicilian culinary journey in the heart of the Kapiti coast.
\nFor the entire week, Michele Passarello will be presenting a special $65 menu that honours his roots in Agrigento (Sicily) and its rich culinary heritage:
\nEntr\u00e9e<\/strong>: Panelle (Sicilian Panelle)$12;
\nMain<\/strong>: Lasagne Bianche alle zucchine (Sicilian Zucchini lasagna)$32;
\nSides<\/strong>: Caponata di Melanzane (Eggplant Caponata)$14;
\nDessert<\/strong>: Gelo di Melone al Marsala (Rockmelon Jelly &amp; Marsala Sauce)$15.<\/p>\n

 <\/p>\n

MEDITERRANEAN FOODS\u00a0 \"\"
\n<\/strong>TRATTORIA + DELI<\/em>
\n322 Tuam Street, Christchurch Central City
\n03 379 5122
\nmediterraneanfoods.co.nz<\/a><\/em><\/p>\n

During the Week of Italian Cuisine, Mediterranean Foods proudly presents a special dish rooted in the traditions of the Veneto region in Northern Italy: Risotto con Asparagi<\/strong>. Made with tender organic asparagus and the finest Arborio rice, this creamy risotto celebrates the freshness and simplicity of Italian springtime flavours.<\/span><\/p>\n

 <\/p>\n

\u00a0<\/strong>BABAGATTO\u00a0 <\/strong>\"\"<\/strong><\/a>
\n<\/strong><\/p>\n

7 Morrison Street, Nelson
\n<\/em>03 548 0444
\n<\/em>babagatto.nz<\/a><\/p>\n

At Babagatto\u2019s, you\u2019ll discover a special menu inspired by the rich traditional cuisine of Emilia Romagna, the homeland of Alessandra and Raffaello:
\nPinzimonio;
\nPiadina with ViaVio Stracchino Cheese and Prosciutto; Cheese Board;
\nGnocchetti with Sausages;
\nViaVio Ricotta with Caramelized Figs or Panna Cotta with Mixed Berries.<\/p>\n

\u00a0<\/strong><\/p>\n

STEFANO\u2019S
\n<\/strong>91 Trafalgar St, Nelson
\n<\/em>03 546 7530
\n<\/em>stefanos.co.nz<\/a>
\n<\/em>A special antipasto menu which represents memories of the traditional street food from the different areas of Italy their chefs call home:
\nSuppl\u00ec alla Romana: Deep fried rice balls with rag\u00f9 and mozzarella (Roma, Flavio Barutti);
\nSfincione Palermitano: Focaccia Pizza dough with CacioCavallo cheese, anchovies, slow cooked tomato sauce with onion and bread crumbs (Palermo, Gaetano Arico);
\nPanzerotto Pugliese: Deep fried folded Pizza dough with Italian tomato sauce and mozzarella cheese (Puglia, Giovannino Curci)<\/p>\n

\u00a0<\/strong><\/p>\n

THE TRADING POST\u00a0\u00a0 \"\"<\/strong>
\n1 Hall Road, Paengaroa
\n<\/em>07 262 0142
\n<\/em>thetradingpost.nz<\/em><\/a><\/p>\n

At dinner hours (Thursday and Friday from 5:30 to 9:00 PM), chef\/owner Simone Saglia will present Agnolotti del Plin,<\/em> filled with ricotta and thyme and served with a lemon sauce. These traditional square ravioli are sealed by a small pinch (\u201cplin\u201d in the Piedmontese dialect), which gives them their distinctive shape. A Mediterranean-inspired spring\/summer menu will be available from Tuesday to Saturday, 9:30 AM to 2:30 PM.<\/p>\n

\u00a0<\/strong><\/p>\n

PODERI CRISCI
\n<\/strong>205 Awaawaroa Rd ,Waiheke Island
\n<\/em>09 372 2148
\n<\/em>info@podericrisci.co.nz<\/em><\/a><\/p>\n

During the Week of Italian Cuisine, Antonio Crisci\u2019s menu will feature a typical dish from Neapolitan cuisine, Pasta e Patate con Provola e Pancetta (Pasta and Potatoes with Pancetta and Provola Cheese), showcasing the vibrant tastes and rich traditions of his heritage. His lifelong passion for flavours began in his mother\u2019s kitchen in Naples, Southern Italy, where his grandmother taught him the secrets of Italian cuisine.<\/p>\n

 <\/p>\n

\u00a0<\/strong><\/p>\n

ALLA PROSSIMA\"\"
\n<\/strong>Abstract Hotel, 8 Upper Queen Street, Auckland CBD
\n09 3201671<\/em>
\nwww.allaprossima.co.nz<\/a><\/em><\/p>\n

Celebrate the Week of Italian Cuisine with Alla Prossima, a recently opened Italian eatery located within the Abstract Hotel,\u00a0 specialised in authentic Emiliano-Romagnola cuisine. Chef Gabriele Marangoni will present Balanzoni, <\/em>homemade spinach infused ravioli stuffed with mortadella, prosciutto, spinach, Massimo\u2019s ricotta, aged Parmigiano Reggiano and truffle, served in a creamy truffle sauce.
\n<\/em>The name refers to a Dr. Balanzone’s traditional carnival mask from Bologna, hometown of Chef Gabriele.<\/p>\n

 <\/p>\n

LA DOLCE VITA COOKING CLASSES
\n<\/strong>49 Wiggins Street, Sumner, Christchurch, New Zealand
\n022 1921495<\/p>\n

https:\/\/www.italiancookingclassesladolcevita.com<\/a><\/p>\n

Tuesday 19th November at 6.30 pm, take part into Clotilde Romano\u2019s class and learn how to make authentic fresh Gnocchi from Sorrento, with Buffalo mozzarella, parmesan and basi<\/p>\n

\u00a0<\/span><\/span><\/p>\n

<\/div>\n
CIRCOLO ITALIANO DI WELLINGTON
\n<\/strong>L2, Tory st (crn Vivian St), Wellington<\/div>\n
Saturday, 16th November at 4.00pm, the Circolo will celebrate the Italian Cuisine Week with a cooking workshop where the children in their course can learn how to make delicious salame di cioccolato, a beloved childhood classic.<\/div>\n","protected":false},"excerpt":{"rendered":"  The Embassy of Italy in Wellington is pleased to present the programme of events and menus planned for the 2024 edition of the Week of Italian Cuisine in the World, which will take place from November 16 to 22. Now in its ninth edition, the Week of Italian Cuisine is the annual thematic event […]","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"class_list":["post-1593","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/ambwellington.esteri.it\/en\/wp-json\/wp\/v2\/posts\/1593","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ambwellington.esteri.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ambwellington.esteri.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ambwellington.esteri.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ambwellington.esteri.it\/en\/wp-json\/wp\/v2\/comments?post=1593"}],"version-history":[{"count":6,"href":"https:\/\/ambwellington.esteri.it\/en\/wp-json\/wp\/v2\/posts\/1593\/revisions"}],"predecessor-version":[{"id":1617,"href":"https:\/\/ambwellington.esteri.it\/en\/wp-json\/wp\/v2\/posts\/1593\/revisions\/1617"}],"wp:attachment":[{"href":"https:\/\/ambwellington.esteri.it\/en\/wp-json\/wp\/v2\/media?parent=1593"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ambwellington.esteri.it\/en\/wp-json\/wp\/v2\/tags?post=1593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}