Culinary, cultural and scientific exploration of the rich heritage of Mediterranean food and its production is hosting visitors in the local programme of the sixth edition of the World Week of Italian Cuisine, hosted by the Italian Embassy in Georgia, with Italian and Georgian associations, companies and individuals involved in presenting their insight and expertise.

Organizers are hosting a series of events involving participants from different institutions and companies, for showcasing "unique flavors of the Mediterranean diet, recognized as a model of balanced diet and healthy lifestyle worldwide".

These include award-winning chef Mateo Sivero leading a masterclass on environmentally friendly food for students of the Culinary Academy of the Agricultural University of Georgia, who will introduce his audience to a version of "traditional rural recipes".

Hosted at Fabrika venue in Tbilisi on Thursday, and at the Culinary Academy the following day, the seminar will bring the aspiring chefs of the school together with the Italian professional who has been distinguished with the Michelin Star annual award for outstanding cooking.

In another segment of the programme, the Embassy itself has designated awards for the top three contestants in a Macaron Handicrafts competition, run by the Dante Alighieri Society Tbilisi Committee. The highest-placed participants will receive vouchers from stores of Italian food, outfits and accessories.