Roberta Marini-De Plano is the president of the New York delegation of the Italian Academy of Cuisine. We interviewed her to let her tell us about the mission of the delegation and the initiatives it carries out to enhance and spread the culinary excellence of Made in Italy.
The Italian Academy of Cuisine was founded in 1953 with the aim of safeguarding Italian gastronomic traditions. What are the main challenges it faces today, in an increasingly globalized world influenced by food standardization?
The main challenges include maintaining the authenticity of Italian culinary traditions, promoting regional gastronomic culture in a context of globalization, and combating the loss of identity associated with the standardization of food products. In addition, there is the important task of educating the public to recognize and appreciate the value of Italy’s culinary heritage, preventing it from being confused with low-quality imitations.
The Seventieth Anniversary Manifesto highlights the importance of fighting “Italian sounding” and defending Made in Italy. How does the New York Delegation contribute to this mission?
The delegation contributes by organizing tastings,
collaborations with authentic restaurants, promoting and enhancing those who continue to strive to introduce the use of first-rate materials and traditional dishes, even presented in innovative ways to attract a younger audience. Maintaining relationships with local media, schools and institutions, helping to promote a correct image of Italian cuisine and reinforcing the value of Made in Italy in the American market.
Among the goals of the Academy is to enhance regional cuisine linked to the territory and its typical products. Can you tell us a concrete example of how this principle is applied in the New York Delegation’s events?
We organize different convivial events where we explore regional restaurants and their cuisines. One of many examples is a Sicilian dinner we did at Norma’s where we talked about typical Sicilian cuisine, focusing on cous cous. Its origins, its evolution in the local cuisine in Trapani, the use of ingredients, coming from Italy along with fresh local fish, and the preparation with live demonstration.
Regional Italian cuisine can, where enhanced, make inroads in America as well, provided it knows the market.
A very important element to take into account is resilience on U.S. soil, especially in a market as competitive as NY. When you try to introduce a new dish, you need to have courage and persistence to continue and maintain the goal without giving up.
Here in America they say, “Where there is a will, there is a way.”
The Academy also has a cultural and educational role: how does it promote nutrition education, especially among the younger generation, in a context like America?
We do this through various initiatives, such as hands-on workshops and collaborations with schools and universities. Through the Accademia Italiana della Cucina App, social media and digital platforms. With community events, through education about Made in Italy and by leveraging storytelling and tradition. And then there’s media outreach, so interviews, like this one.
With an interactive and engaging approach, we can pass on to new generations not only food knowledge, but also the cultural value that Italian cuisine represents.
“Mani in Pasta” for example was an initiative of our delegation in which diners participated in the creation of fresh mozzarella and then pizza, both with gluten and without, studying the history of these wonderful products. At the end everyone tasted the finished product with great satisfaction. We distributed “goody bags” containing the recipe and flour to repeat the experience at home.
We also do the same thing in schools, explaining the importance of seasons, sustainability, “reuse cooking” and ingredients and showing their proper use with projects to do at home, with the family or with friends.
His experience combines Italian roots with a strong New York upbringing. How are these two identities reflected in your leadership of the delegation?
The two identities are naturally intertwined, combining the respect for Italian traditions that I learned from childhood and that is in my blood with the energy and multiculturalism typical of New York City. In managing the delegation, this translates into an inclusive and innovative approach: on the one hand I preserve and promote Italian roots, on the other hand I adapt communication and event organization to the cultural diversity of the city. The goal is to create a bridge between the two cultures, making authentic Italian cuisine accessible to people of all backgrounds and ages, without losing the essence of the traditions.
During the pandemic, you created the “Quarantine Cuisine” format. How did you manage to keep the spirit of conviviality and tradition alive at such a difficult time?
“Quarantine Cuisine” I created it when I was elected Delegate and wanted to find a way to adapt to difficult circumstances. We used modern technologies, such as Zoom and FedEx, to maintain continuity and a sense of community while respecting the distances imposed. Thus, “The Masquerade Dinner” was born.
A package arrived at participants’ homes with the traditional Carnival dinner. During that time they had cancelled Carnival in Viareggio. Italy had given up, but we had not! The box contained two appetizers, first course, second course, dessert, and a set of carnival masks. The menu was also included, along with a list of ingredients used and cooking methods. All prepared by a starred chef and coordinated via Zoom to more than 30 guests. During this “techno-convivial” we also connected with the Viareggio delegation and talked about the history of Carnival: the event was accompanied by videos, music and graphics and we delved into the culture of traditional Versilia sweets, emphasizing the importance of food and traditions as a key vehicle for feeling connected to Italian roots, even during crisis and isolation.
What advice would you give to those who want to approach the world of the Academy and contribute to the protection of Italian cuisine, both in Italy and abroad?
I recommend sharing this passion with others, perhaps through writing, organizing events or on social media. Every contribution, no matter how small, is important to keep the tradition alive and spread the love for Italian cuisine. The Academy is always looking for people who, with dedication and respect, want to carry on this mission.
A good start would be to come and attend our convivial events and visit our website or the Italian Academy of Cuisine App to learn more.
The article Roberta Marini-De Plano, mission to promote Italian culinary excellence in New York comes from TheNewyorkese.
