Yucatán stops at ICIF: flavors, culture, and new international partnerships

The Piedmont stage of the Yucatán Gastronomic Federation’s promotional culinary tour ended with great success at the Italian Culinary Institute for Foreigners.

An event rich in taste and culture that involved students, journalists, food bloggers, and local restaurateurs

On Saturday, May 10, the classrooms of the prestigious Institute on regional Italian cuisine warmly welcomed the best of Mexican culinary tradition. The stars of the day were the President of the Federation, Carlos Guillermo Aguirre Aguilar, and his colleague Gustavo Castro Mena, who presented some of the most iconic dishes of the Yucatán cuisine, bringing with them the authentic flavors of a land deeply rooted in its culinary and cultural heritage.
The first dish demonstrated and offered for tasting was the traditional Mayan “Papadzules” – tacos filled with boiled eggs and topped with a sauce made of pumpkin seeds and tomato. Next came, the renowned “Cochinita pibil,” a slow-roasted marinated pork dish following the original Yucatán recipe.
The ICIF students actively participated in preparing the third dish, “Queso relleno yucateco,” gaining a valuable hands-on intercultural experience. Filipino and Brazilian students had the opportunity to discover recipes and dishes far from those of the Bel Paese, guided by expert chefs, right in the Monferrato region, looking toward the Langhe hills.
The audience was captivated not only by the culinary tastings but also by the presentation of the natural, architectural, and archaeological wonders of this increasingly popular Mexican region. The event laid the foundation for new synergies between ICIF and the schools in Yucatán, opening the door to future collaborations and a growing presence of Mexican students in the institute. With this initiative, ICIF once again confirms its international vision by fostering dialogue between gastronomic cultures and offering to its students a unique educational experiences. The scent of Yucatán has left a lasting mark in the land of the white truffles and the Barbera wine.