Conviviality, sustainability and innovation: the Week of Italian Cuisine in the World is back

If the soul of ALMA is Italian, with deep roots in the Food Valley, the School has an international vocation thanks to partnerships with the most authoritative training centers in the world dedicated to cuisine. The result is a network that involves more than twenty countries located on different continents. By collaborating with these Schools, ALMA organizes tailor-made courses and teaches international chefs to become ambassadors in the world of true Italian cuisine and made-in-Italy products.

In this worldwide perspective, the annual government-mandated event of the Week of Italian Cuisine in the World, sees ALMA supporting Italian Trade Association (ITA) with the Ministry of Foreign Affairs and International Cooperation with workshops and showcooking around the world to promote Italian identity at the table, with one goal: to spread Made-in-Italy, Italian style and its agri-food heritage.

ALMA joins the project once again this year with a series of events and initiatives in 10 countries: Bolivia, Canada, Chile, Colombia, Ethiopia, Peru, Portugal, Slovenia, USA and Thailand.


VII Settimana della Cucina Italiana nel Mondo

ALMA events

A competition to enhance the passion and talent of young up-and-comers in the world of catering: ALMA, in collaboration with ICE-Agency for the promotion abroad and internationalization of Italian companies in Chile, will offer 5 students from culinary schools in Bolivia, Chile, Colombia and Peru a high-level training course during which they will be able to learn about Italian food and wine culture and learn techniques and secrets of our cuisine. 3 weeks of theoretical and practical lessons, educational outings to discover territories, producers and local specialties, followed by 2 months of internship at prestigious restaurants.



A partnership that has lasted for nearly two decades, that over time has trained young talents in world catering and offered dozens of aspiring chefs an international vision of cuisine. ALMA and George Brown College, two schools at the ends of the world that have been able to find in the culinary and cultural differences of their respective territories the reason to synergistically unite their educational paths and create tailor-made programs that could complete the training of Canadian students with a graft of Italian-ness. Thanks to this intent, there are now dozens and dozens of GBC students hosted by ALMA within a course focused on products, techniques and typicality of our gastronomic culture.

Today, this partnership continues and is renewed, and the Week of Italian Cuisine in the World will be an opportunity to lay new foundations for future work.

The meetings will be enhanced by two events dedicated to Italian cuisine:

  • The Cooking show by Chef Ruben Rapetti: An ALMA graduate, after joining the brigades of large establishments such as the Four Seasons Hotel in Toronto and after assignments as corporate executive chef of large restaurant groups, he is now Multi Unit Executive Chef of the Terroni Group
  • The aperitif made by Terroni Group: born in 1992 out of a small store of Italian immigrants in Toronto with the dream of bringing a bit of their land to Canadian culture and tables, Terroni Group is now an international reality, with locations all over the world, exporting Italian products, both in its various outlets and online, and has long since successfully entered the world of catering as well.





ALMA will be present at the celebrations for the Week of Italian Cuisine in the World during which the Cooking show Pasquale Varì, teachinhg chef of ITHQ and native of Calabria, will take place.




Vancouver Community College will also host a Cooking show and Competition dedicated to its students whose prize will be a scholarship for ALMA’s Italian Culinary Program – Advanced level course, two months of intense training on Italian cuisine and food and wine culture.

An italian aperitivo and a gala dinner, both with the aim of involving local and international institutions in the promotion of Italian Cuisine and products, will have as their location Villa Italia, the residence of the Italian ambassador in Addis Ababa, and will feature ALMA Chefs Alessandra Rubini and Daniela Antoniotti as banqueters. Two moments that will be attended by representatives of local companies and communities, Ethiopian and international institutions, such as ICE, and some of the country’s exporters.

The event will also be an opportunity for ALMA to visit restaurateurs in the capital city in order to identify possible partners for some training courses that will take place at the beginning of the year, again as part of the Week of Italian Cuisine in the World, although in a later time location.

Following the signing on November 14 of a cooperation agreement between ALMA and the BIC-Biotechnical Educational Center in Ljubljana, the ICE Agency in Ljubljana, in coordination with the Embassy of Italy in Slovenia, has organized the second edition of the Competition for Slovenian hôtellerie and gastronomy students. The students will be preselected by the BIC itself among the best elements and will compete, facing each other on the preparation of an Italian dish, to win a two-month course at ALMA. Through the preparation of a surprise dish, illustrated by ALMA Chef Paco Zanobini – assisted by Sous Chef Elena Minari – a technical jury will evaluate the competitors on a series of criteria such as presentation, creativity, taste and structure of the dish, technique.

Chef Antonio De Ieso of Fiorentini Restaurant in Rutherford, New Jersey, will be the protagonist of the cooking show dedicated to Italian cuisine and its typicalities, which will be held at the Institute of Culinary Education in New York, the institute of higher education with which ALMA has long had collaborative relationships by virtue of common educational, training and cultural visions.

Antonio De Iseo, founder with his wife Brenda of Ristorante Fiorentini in New York, arrived in the Big Apple from his native Florence in 2012. Here, after working in restaurants of recognized prestige such as Le Cirque, Sea Grill at Rockefeller Center and the Metropolitan Opera, he begins this new adventure, a world in which he embraces Italian cuisine and sustainability.

His menu, during the showcooking, will consist of:

  • Spaghetto Carbonara
  • Tortello di Carbonara, guanciale powder, Pecorino fondue
  • Venison sirloin, chestnut cake, brussels sprouts, black garlic, mustard sauce

At the brand-new headquarters of The Food School, the Bangkok-based branch of ALMA, Moreno Cedroni and Mariella Organi, respectively Chef and Maitre as well as both patron of La Madonnina del Pescatore in Senigallia, will be guests of the School’s board who will take them on a tour of the premises and laboratories where they will have the opportunity to meet the staff and students but above all the ALMA Chefs, who have been settled at TFS for months now, Francesco De Rosa, Martina Sabbioni and Enrico Nativi.



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