The fifth edition of the Week of the Italian Cuisine in the World, to be held from November 23rd to 29th 2020, has been re-thought in its organisational structure in the light of the global pandemic emergency, experimenting with hybrid modes (digital and in-presence) to maximise its impact with respect to the situation in the country of reference.

Taking the occasion of the bicentenary of the birth of Pellegrino Artusi, the father of the Italian domestic cuisine, the 2020 edition proposes a focus on the essential relationship between Italy’s gastronomic heritage and its territories of origin, identifying as its main theme “Knowledge and flavours of Italian lands, 200 years after the birth of Pellegrino Artusi”.


In continuity with the choral approach that has distinguished the past editions, this year too the exhibition is developed thanks to the synergetic contribution of central institutions, local authorities, public and private actors, production chains as well as the academic-scientific world, whose mission is based on the following general guidelines:


  • Enhancement of the enogastronomic traditions of the Italian regions and territories, also for touristic purposes, in connection with the renewed three-dimensional projection of Integrated Promotion (culture, economy, scientific research), and in consistency with the Strategic Tourism Plan 2017-2022 and the three-year plan of the National Tourism Agency 2019-2021 (ENIT).
  • Enhancement of the Mediterranean Diet as a model of harmonious lifestyle, whose balanced diet offers an alternative to the spread of abstract labelling systems, based only on the overall nutritional value of foods and which classify, without an adequate scientific basis, foods into “healthy” or “unhealthy”, thus risking damaging the reputation of our most typical products, with serious harm to our agro-food exports.
  • Protection and enhancement of protected and controlled denomination products, together with actions to deal with the phenomenon of Italian sounding.
  • Actions to promote Italian wines with the goal of improving their positioning on international markets.
  • Activities for the presentation and internationalisation of the Italian educational offer in the sector, in collaboration with Hotel school and Culinary Arts schools, also to promote a long-term relationship between culinary arts students and Italian and local chefs, loyalizing them to the use of quality Italian products.
  • Enhancement of the celebrations for the bicentenary of the birth of Pellegrino Artusi, author of “La scienza in cucina e l’arte di mangiar bene” (Science in the kitchen and the art of eating well), the first gastronomic presentation of the united Italy.





Fabio Amadei, ALMA Teacher

A radio interview to present some iconical Italian products.



Chef Maria Amalia Anedda, ALMA Ambassador

A webinar concerning Mediterranean diet



A collection of vegetarian recipes signed by ALMA.




Lorenzo Dal Bo, ALMA Graduate and Luca Govoni, ALMA Teacher

2 Masterclass and 3 video-recipes about Oil and Vinegar, Pasta, Parmigiano Reggiano and a special focus on Italian typical pastas: Lasagna, Amatriciana and Carbonara.



Chef Carlo Maria Ricci, ALMA Ambassador, Rina Poletti, Italian Sfoglina and Binita Debnath, ALMA Graduate

Recipes and story telling in this 3-clip series focused on italian dishes, between traditions and contemporary moods.



Chef Marta Confente, ALMA Ambassador and Julia Kryuchkova

Some video-recipes of kosher cuisine and a wine pairing session: this are the contents reserved to Bishulim Culinary School students.



Chef Carlo Maria Ricci, ALMA Ambassador

Tinex supermarket countermen are the target of this special webinar dedicated to Italian Cheese& Cold Cuts.



Chef Marta Confente, ALMA Ambassador and Juanma Galan, winner of  the contest “ITmakES Food&Wine – PREPARA TU FUTURO”

A series of video-recipes “between traditions and innovation” with Italian DOP products.



Chef Carlo Maria Ricci, ALMA Ambassador

A special podcast and a showcooking webinar dedicated to rice recipes and an occasion to present ALMA features to South Africa users.



Davide Mondin, ALMA Teacher, Chef Carlo Maria Ricci, ALMA Ambassador and Ciro Fontanesi, ALMA Wine Academy Coordinator

3 live webinar, 3 video and a Q&A session to discuss about 3 iconic italian products: Parmigiano Reggiano, Pasta and wine.



Chef Carlo Maria Ricci, ALMA Ambassador

A live-streaming showcooking dedicated to food blogger, influencer and journalists about 3 famous Sicilian recipes.




ALMA & MAECI: a special educational project

ALMA developed for the Ministry of Foreign Affairs and International Cooperation a specific educational project focused on the Italian food culture and products.

It consists in exploring the main topics of the Italian cuisine in 6 on-line masterclasses, one lesson per each day of the “Week of Italian  Cuisine”, from 23rd to 29th of November.

The proposal is designed mainly for the culinary and hospitality schools of ALMA International Network from 20 different Countries, but also for professionals of Italian Cuisine, food lovers, Italian cultural center in order to increase awareness of the Quality of the Made in Italy.


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Protection of the Made in Italy and contrast to the “Italian Sounding” phenomenon

Increase of awareness of traditional products and techniques of the Italian cultural heritage

Training of experts or future professionals of the Food industry

Deliver of the most famous recipes of the Italian Cuisine



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