International Day of Italian Cuisines

The adventure of IDIC - International Day of Italian Cuisines

The “adventure” of IDIC the International Day of Italian Cuisines started in 2007. The first edition was celebrated in 2008 and it was dedicated to Spaghetti alla Carbonara. Since then thousands of chefs and restaurants have been involved in the past eight editions, hundreds of thousands of worldwide Italian food lovers have tried the celebratory dishes and the media all over the world have talked of the IDIC, including the New York Times, the BBC television, scores of magazines, newspapers, blogs etc. We are very grateful to them because in this event each chef participant is a main protagonist. Yes, we have had also famous Michelin Starred Italian Chefs involved. Many, many people contributed to this unique event, which aims at spreading a culinary tradition that is part of the world’s cultural heritage: quality, authentic Italian cuisine. IDIC contributes to counteract the systematic forgery of Italian cuisine and products and promotes healthy and sustainable nutritional values. IDIC aims at protecting, as well, the right of worldwide consumers to get true Italian cuisine when they go to eateries labelled as Italian.

 
What IDIC stands for?

The International Day of Italian Cuisines IDIC was born as a reaction against the systematic forgery of Italian cuisine and products. It aims at protecting the right of worldwide consumers to get authentic and quality Italian cuisine when they go to eateries labeled as “Italian”. Thousands of chefs, restaurateurs and lovers of Italian Food all over the world join the annual IDIC appeal, a tradition by now, launched by itchefs-GVCI (Virtual Group of Italian Chefs), a network of over 1900 culinary professionals working in 70 countries. True Italian cuisine is part of the world’s cultural heritage; its celebration is not against creativity in the kitchen or innovation. It’s only about establishing some basic principles: when the name of a traditional Italian dish is used, that dish should be prepared in the traditional manner.

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