The 3rd edition of the Week of Italian Cuisine in the World has just concluded in Washington DC and around the United States with more than 120 events to celebrate the strong bonds between our two countries through food, its heritage, traditions, and the future. 

The Embassy’s full program for the week, organized in collaboration with the Puglia Region and other partners, closed with a celebration of food and music at Villa Firenze, official residence of the Italian Ambassador in the US. The menu, by Michelin-star chef Franco Ricatti, included Orechiette e Cime di Rapa (homemade Orecchiette pasta with broccoli-rabe), Cosciotto di Agnello (stuffed lamb), and Sfoglia Calda con Crema e Vincotto (puff pastry with custard and wine reduction).