From 18 to 24 November 2024, the 9th edition of the Week of Italian Cuisine in the World will take place, promoted by the Italian Ministry of Foreign Affairs and International Cooperation. This year’s theme is “Mediterranean Diet and Culinary Roots: Health and Tradition.”

To mark the occasion, the Italian Cultural Institute of Sydney, in collaboration with the Italian Trade Agency Sydney and the Consulates General of Italy in Sydney and Brisbane, has organized some unmissable events featuring special guests: chef and author Viola Buitoni and winemaker Eleonora Marconi.

Thursday, November 21 / 6:00 pm
Italian Cultural Institute of Sydney, - Level 4, 125 York Street

Conversation with Viola Buitoni and Eleonora Marconi, who will share their experiences and stories in an unmissable conversation.

Viola Buitoni will also present her debut book, Italy by Ingredient – Artisanal Foods / Modern Recipes (Rizzoli), . This presentation offers another opportunity to explore the stories behind iconic Italian ingredients and discover practical ways to incorporate authentic flavours into everyday cooking.

Viola Buitoni
Born in Rome and raised in Perugia, Viola Buitoni comes from a family with six generations of culinary history. Her recipes combine the best of California's agriculture with the finest imported Italian products.

After moving to the United States to study at New York University, Viola began her career as a chef and caterer in New York, focusing on teaching Italian cuisine since 2009. She is currently the resident Italian cooking instructor at The Civic Kitchen in San Francisco and teaches at prestigious venues in the U.S. and Italy, including the Culinary Institute of America, Eataly, and Milk Street.

In 2020, she was awarded the title of Knight of the Order of the Star of Italy by the Italian State President for her contributions to promoting Italian culinary culture. Viola lives in San Francisco's Mission District with her husband, son and their tiny dog.

In September 2023, she published her debut book, Italy by Ingredient – Artisanal Foods / Modern Recipes (Rizzoli), which received widespread critical acclaim.

Eleonora Marconi
Born in the Marche region into a family rooted in agriculture, Eleonora Marconi transformed her passion for wine into an international career. After earning a diploma as a wine technician and a degree in Viticulture and Enology, she worked between McLaren Vale (Australia) and Chianti Rufina (Italy), alternating harvests across the two hemispheres.

In 2012, she joined Marchesi Frescobaldi as an enologist and Brand Ambassador for Castello di Nipozzano, representing the estate at global events. In 2015, she was named one of the ten most talented women in the field by JustLuxe magazine.

In 2018, Eleonora took on the role of Winemaker and Cellar Master at Masseto, contributing to the launch of a new winery for one of the most prestigious Super Tuscans. From 2021 to 2022, she oversaw the high-end wines of the Frescobaldi Group.

After returning to the Marche region in 2023, Eleonora now works as a consultant, supporting projects focused on wine promotion, regional development, and enotourism.

9TH WEEK OF ITALIAN CUISINE IN THE WORLD

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