Inserire i parametri per la ricerca
Italian Embassy Cultural Centre invites you all to the Photo Exhibition: 'Present Absent'. Italian Piazzas and New Delhi...
25 Years of EUFF in India: Featuring award-winning films from 26 European countries
Gio 5 Nov 2020 → Lun 30 Nov 2020European Union Film Festival in India, in collaboration with the Member States, brings the Cinema Festival that will feature...
Bell'Italia: Myths of Venice - Rediscovery of the Italian City Venice by Caterina Brazzi Castracane
Gio 19 Nov 2020 → Dom 29 Nov 2020Venice, the city floating on the sea. A visit to this wonder through its history and some of the unique construction methods...
Pellegrino Artusi was born in 1820 in Forlimpopoli, Emilia Romagna into a well-to-do family. His father was a tradesman...
5th World Week of Italian Cuisine: Iconic dish of Italian cuisine. Pomodoro by Pellegrino Artusi
Lun 23 Nov 2020 → Lun 30 Nov 2020Artusi occupies a very important place in the history of modern Italian cuisine. His passion for cooking led him to compiled...
Pellegrino Artusi’s recipe n. 7 Capelletti Romagna Style, described by the author in his book “Science in the...
Recipe 1: Piadina e Cassone - First inspiring video recipe curated by the CHARMEN (MATTIA + GUIDO)
Mar 24 Nov 2020 → Lun 30 Nov 2020Guido and Mattia, two Italian travel bloggers, have prepared for all of us, on the occasion of the 5th World Week of Italian...
Watch the second video recipe Pizza in Tehlia curated by the CHARMEN (MATTIA + GUIDO)
Mer 25 Nov 2020 → Lun 30 Nov 2020Guido and Mattia, two Italian travel bloggers, have prepared for all of us, on the occasion of the 5th World Week of Italian...
5th World week of Italian Cuisine: New Pellegrino Artusi’s recipe by Casa Artusi: Cacciucco
Gio 26 Nov 2020 → Lun 30 Nov 2020A tuscan fish soup made with local fish products, also know in some parts of Italy under the name of "Brodetto"(lttle broth)...
Preparation of a gelato recipe hosted by Gelato Museum Carpigiani in Anzona dell'Emilia, Bologna
Ven 27 Nov 2020 → Lun 30 Nov 2020Marco Filippelli, instructor at Carpigiani Gelato University shows us the fascinating secrets and steps behind the preparation...
