Quality Italian cuisine is the best ambassador of Made in Italy in the world. And it has a fundamental function in attracting tourist flows in Italy just as it is fundamental for exports and consequently for increasing production and employment levels.
Starting from this assumption, the President of the Italian Federation of Chefs Rocco Pozzulo and the President of Federcuochi Lazio Alessandro Circiello signed today in the presence of the Minister of Agricultural, Food, Forestry and Tourism Policies Gian Marco Centinaio, the Mipaaft-FIC memorandum of understanding for the promotion of the real Made in Italy agri-food.
Among the objectives: valorise in Europe and in the world; support training courses through workshops and seminars; disseminate the peculiarities of the Mediterranean Diet with specific thematic campaigns, also in schools; respond to the growing needs of consumers of all ages and to changing lifestyles by providing citizens with clear information to make them aware of their choices in terms of food consumption.
"Knowing what we eat, where the raw materials come from - says the Minister, sen. Gian Marco Centinaio - means to be aware consumers. Made in Italy has always been synonymous with excellence. And this is true both in our country and abroad. But we have to raise the bar even more. Grow in exports for example. Valuing not only the final product, the one that arrives on our tables, but the entire food chain. Who tastes an Italian dish must be able to grasp all the essence: work, passion, history, traditions that are behind. It is the Italian system that works. This is why nutrition education in schools is fundamental, the formation of specific professional figures also to give new jobs to our children. The cook is not only the one who brings together the various ingredients but our interface with the world. "
