Puglia – La Puglia region brought its gastronomic excellence to New York, becoming an ambassador of Italian taste during the eighth edition of “The Week of Italian Cuisine in the World” which was held from 15 to 17 November. An initiative of the Ministry of Foreign Affairs to promote quality Italian cuisine and agri-food products.
The Apulian presence aimed to enhance regional food and wine, connecting buyers, industry experts, food bloggers and US influencers. A strategic opportunity for Puglia in the US agri-food market, with a focus on high-level catering. The highlight of the week was the Cooking Lab, an immersive experience in the heart of Queens. The location, set up with Apulian ceramics and tools linked to regional rural traditions, welcomed four Apulian chefs and 15 American executive chefs.
Among these also Bruno Miloneexecutive chef of the Il Mulino restaurant, originally from Ischitella, who presented and brought a real “surprise” to the dishes: the renowned Caciocavallo Podolico del Gargano. During the Cooking Lab, Bruno Milone was interviewed by the journalist Maria Luisa Rossi Hawkins, New York correspondent for the news and programs of the Mediaset network. “Honoring my region Puglia and my territory Gargano, highlighting oil and caciocavallo podolico with creative dishes” wrote chef Milone on social media.
