This Saturday at 3:30 PM at the Espace Association place Garibaldi, a conference organized by Nice-Paris Culture within the framework of the listing of Nice cuisine as part of the UNESCO Intangible Cultural Heritage will highlight Nice cuisine.
It will be titled “From Garum to Pissalat and from Patina to Tian, a surprising journey through the cuisine of the Nice region, between tradition and modernity” by Alex Benvenuto followed by a signing session.
Nice cuisine, inextricably linked with a strong identity, presented its listing on the “UNESCO Intangible Cultural Heritage of Humanity” in 2019.
Nice cuisine, more of a descendant of Roman cuisine than of Gallic cuisine, has a millennia-old tradition and has been able to adapt on this stable and ancient foundation.
It is a cuisine of a poor country, simple but not simplistic; traditional, yet evolving and inventive; with respect for local produce; created to be shared.
It has just been honored by the Nice tourism and conventions office which has created a “Cuisine nissarde” label, the only one in France alongside Lyon cuisine. It synthesizes a centuries-old art of living that retains all its virtues of recreation and the joy of sharing beyond borders.
