The Embassy of Italy in Copenhagen is currently celebrating the 8th edition of SCIM, which is the Week of Italian Cuisine in the World. It is an annual thematic review that runs from November 13 to 19 and is dedicated to promoting quality Italian cuisine and food products. The event is organized by our network of Embassies, Consulates, Italian Cultural Institutes, and ICE Offices abroad. The Danes, who are known for their appreciation of good food and high lifestyle, will have the opportunity to taste and learn more about some of the most celebrated Italian products.
Events in Denmark for SCIM 2023
The Italian Embassy in Copenhagen, in collaboration with other Italian institutions, has organized a week-long celebration of Italian cuisine.
The Embassy's inauguration dinner will feature a group of guests, including importers, local personalities, and journalists, among them our director Maddalena Fossati Dondero. Ambassador Stefania Rosini will receive the guests who will enjoy a typical menu comprising some of the best delicacies from our region, such as Prosciutto di Parma, Parmigiano Reggiano, white truffle, and Balsamic vinegar of Modena. The dinner will conclude with one of our most beloved Christmas desserts, panettone. The courses will be paired with Franciacorta bubbles in all their types, from Satèn to Rosé, from Riserva Millesimata to Demi-Sec.
Italian excellence will be highlighted during the upcoming days with a "snack" served at one of Copenhagen's most luxurious hotels, the five-star Nimb, located in Tivoli Gardens. Nimb is renowned for its afternoon tea, but this time around it will offer an "Italian-style merenda" from Nov. 17 to 24 – a reservation is required. Also, Italian soprano Margherita Canu-Graham will perform a repertoire of Puccini's music during the event.
There are several initiatives planned during SCIM - Week of Italian Cuisine in the World 2023, including a masterclass in Italian cuisine at the Hotel- og Restaurantskolen Hotel School in Copenhagen. Students will have the opportunity to interact with Chef Emiliano Lopez from the "Italian Chef Academy." Additionally, there will be an event dedicated to the Chianti district, featuring masterclasses and tastings of Chianti Classico and PDO extra virgin olive oil.
In addition, a group of Italian restaurants will be participating in this year's event, offering special menus and discounts to customers in celebration of SCIM.
Producers as protagonists
In collaboration with La Cucina Italiana, the products selected for the dinner at the Embassy and the “merenda” at the grand hotel aim to represent the rich history, traditions, and outstanding quality of national food and wine. This is perfectly in line with the spirit of SCIM - Week of Italian Cuisine in the World.
Here they are:
- Franciacorta is a name that encompasses not only a type of wine but also a production method and an area spanning about 200 square kilometers in Lombardy. It includes 19 municipalities in the province of Brescia. The wine is made solely from hand-picked grapes and undergoes an aging process on the lees for at least 24 months. For Millesimati, this period extends to 30 months, while for Riserve, it is 60 months. Franciacorta can be Dosage Zero, Extra Brut, Brut, Extra Dry, Sec, or Dry and Demi-Sec, depending on the residual sugar. This variety makes it an excellent accompaniment to any course, from appetizers to desserts.
- Giusti's 3 gold medals Balsamic Vinegar of Modena IGP is a high-quality product with great body and structure and is made from cooked must of ripe and raisin grapes. This vinegar is particularly versatile in cooking and is characterized by aromas of plum and red fruit preserves, which are interwoven with hints of honey and vanilla. The Giusti family has been in business since 1605 and is now in its 17th generation. They are the oldest producer of Balsamic Vinegar of Modena.
- The Panettone Classico Olivieri 1882 is a completely handmade, artisanal product, made only with sourdough starter. The entire preparation process takes 4 days, with over 48 hours dedicated to natural maturation. It is highly digestible and contains only high-quality raw materials, without any preservatives, semi-finished products, flavorings, or vegetable fats. Olivieri 1882 is a family-owned business that was established in Arzignago (VI) in 1882 and is currently managed by the fifth generation.
- Parmigiano Reggiano PDO is one of the oldest known cheeses. It has a minimum aging period of 12 months, which is the longest period for all PDO cheeses. However, it can continue aging beyond 60 months. This cheese has a friable texture, which means it crumbles easily, and is extremely soluble. With its strong personality and umami touch, 40-month Parmigiano Reggiano is a versatile ingredient that adds depth to countless preparations. When tasted on its own, the cheese's taste characteristics can be fully appreciated, from its spicy notes of nutmeg and pepper to those of dried fruits and memories of meat broth. It was chosen for both the Embassy dinner and the snack at Nimb.
- Savini Tartufi, a fourth-generation family business, concludes the roundup of truffle sellers in the strategic location between Pisa, Florence, and Siena, where various types of truffles grow at different times of the year. This allows Savini to offer truffles 365 days a year. At the Embassy dinner, the prized white truffle will be served, which has an unmistakable aroma that is suave but decisive, and is best enjoyed raw. On the other hand, at the Nimb hotel snack, the black hooked truffle will be the star of the show, with its delicate scent reminiscent of underbrush and mushrooms, along with peschiole, a type of dwarf peach-nectarines that are harvested before the ripening process begins, when the fruit is still tiny and the stone has not yet formed. These fresh and crisp fruits have a pleasantly tart taste enhanced by the aromatic touch of truffles, making them ideal as an aperitif.