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As part of the main event, a conference on “Traditions and prospects of Italian cuisine. Awareness and food resilience” was held. The conference aimed to highlight the quality and individuality of Italian cuisine.
On December 11, a conference was held in Kyiv as part of the VI Italian Cuisine Week, which focused on reliable and organic products. The event was organized by the Embassy of Italy in Ukraine and ICE – Institute of Foreign Trade of Italy at the initiative of the Italian Ministry of Foreign Affairs and International Cooperation.
The participants of the press conference were greeted by the Ambassador Extraordinary and Plenipotentiary of Italy to Ukraine Pier Francesco Zazo and the Director of ICE Kyiv Tony Corradini.
The program included a master class by Marco Cervetti, a brand Chef of “Silpo”, dedicated to traditional recipes of Italian cuisine and a cooking show by chefs Stefano Antonioli, Phoenix Restaurant and Gaetano Sgroi, Opera Hotel Kyiv.
Italian products and beverages are an important component of the Made in Italy brand, which has a great potential in Ukraine. And to support these trends, an agreement was recently signed between ICE and the Ukrainian supermarket chain “Silpo”, one of the Ukraine’s most powerful retailers.
The event continued with a reception, which included representatives of the alcohol and food industry, as well as other businesses.
According to the Italian National Institute of Statistics, in 2020 Italian food, including beverages, was imported to Ukraine in the amount of about 208 million euros. This is 27% more than in 2019. Food products play an important role in the total import of Italian goods to Ukraine and today their share is about 12.3%.
ICE (Instituto nazionale per il Commercio Estero) – Institute of Foreign Trade of Italy, a subsidiary body of the Italian Ministry of Economic Development, is a government agency with a well-developed network of regional and foreign missions (17 in Italy, 117 worldwide). ICE was established in 1926.