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OSCE and Conference of Regions launch a cycle of regional events to promote Italy’s food and wine as heritage

The Italian Chairmanship of the Organisation for Security and Co-operation in Europe (OSCE) and the Conference of Regions and Autonomous Provinces launched their initiative for the promotion of Italy’s food and wine products of excellence in Vienna on July 6, 2018.The kick-off event was designed, promoted and organised by the Italian Permanent Mission to the OSCE and the Emilia-Romagna Region, which currently holds the presidency of Italy’s Conference of Regions. The event was also an occasion to portray ‘Italy’s culinary unity’ with an exhibition at the OSCE headquarters in Vienna that depicted the life and works of Pellegrino Artusi while presenting wines and typical regional dishes prepared by chef Alberto Bettini of the ChefToChef Emilia-Romagna Chefs Association.

“2018 was proclaimed ‘Italian food year’ by our Ministry of Agriculture and Ministry of Cultural Heritage and I believe that Pellegrino Artusi’s Scienza in cucina e l’Arte del mangiar bene(“Science in the Kitchen and the Art of Eating Well”) is the ideal testimonial to a calendar full of events in which 8 regions have already agreed to take turns to be at the meetings of the OSCE Permanent Council from now until December ,” said Simona Caselli, Emilia-Romagna’s Regional Minister for Agriculture, representing her Region’s President Stefano Bonaccini.

“I am convinced that the Italian Chairmanship of the OSCE can be an important opportunity for our country to contribute to the promotion of security in this complicated period on the international scene, also by leveraging our products of excellence based on the ‘Italian Way of Life,’ Ms Caselli also said.

“I am particularly proud of having organized this event together with the Emilia Romagna Region,” said Ambassador Luca Fratini, Deputy Permanent Representative of Italy to the OSCE, who spoke at the kick-off event. “This initiative is not only a way for us to let representatives of OSCE Partners and other participating States experience the taste of our cuisine, but it is also an opportunity to strengthen professional ties between Ambassadors and delegates, which are essential for the success of multilateral diplomacy. “