The Israel chapter of the Italian Academy of Cuisine (Accademia Italiana della Cucina) hosted its bi-monthly dinner and symposium last week at the Tel Aviv restaurant La Repubblica di Ronimotti. The dinner for 29 guests was organized by Dr. Cinzia Klein, Delegate of the Academy in Israel; Ms. Sabrina G. Fadlun, Vice Delegate of the Academy in Israel; and Mr. Massimo Lomonaco, bureau chief of Ansa, the Italian Press Agency, also a member of the Academy.
Among the distinguished guests at the dinner were Ms. Elena Loewenthal, Cultural Attache at the Embassy of Italy in Tel Aviv , Dr. Roberto Della Rocca, Vice President of the Israel-Italy Chamber of Commerce and Industry and Colonel Vincenzo Sicuso, IT Air Attaché at the Embassy of Italy in Israel, as well as other dignitaries.
The four-course gourmet dinner prepared by restaurant owner and chef Motti Sofer featured focaccia and panzanella salad as antipasti; two pasta courses; main courses of steak and sea bream; side dishes of organic vegetables grown on the restaurant’s own farm; and for dessert, pannacotta and sorbet. Dishes were paired with excellent white and red wines imported from the Piemonte and Tuscany regions of Italy.
In between courses, leading members of the Israel chapter of the Academy discussed the ingredients and cooking methods employed in preparing the meal.
The Italian Academy of Cuisine, which was founded in 1953, is represented in more than 300 cities in Italy and 70 countries internationally. The Israel chapter of the Academy, which has been active for the last 14 years, works together with other Italian cultural and economic entities in Tel Aviv, as well as the Italian embassy, to promote authentic Italian cuisine and genuine Italian agricultural and food products.
According to Delegate Klein, membership in the Academy is by invitation only and sponsorship by existing members. Members must demonstrate knowledge of and passion for Italian cuisine and wine, but they cannot be employed in the food industry. Consequently, there are only 12 members in Israel at the present time, with another four prospective members awaiting induction. Klein envisions a total membership in the country of not more than 20 aficionados of Italian cuisine.
Photos Silvia Golan
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