The 9th Worldwide Week of Italian Cuisine hosted by the Italian Embassy will be launched on 16 November at Villa Roma for the Press and media operators.
Followed by promotional initiatives at Cinnamon Life, Cinnamon Grand, Shangri-La and Taj Samudra the following week celebrating the authentic tastes of Italian cuisine. The initiatives will align with the theme of the 9th Worldwide Week of Italian Cuisine which is ‘Mediterranean Diet and Italian Culinary Roots: Health and Tradition’.
Special training programs will be held for local trainee chefs, where they will be taught authentic traditions and recipes of classic Italian cuisine.
The objective is to present Italian cuisine with particular reference to its traditional roots and the recognised role of the Mediterranean diet in protecting health, as part of a healthy, balanced and sustainable lifestyle.
Five recognised and specialised Italian Chefs are being flown in from five different regions of Italy – Friuli, Campania, Lazio, Liguria, and Puglia.These five chefs will showcase their culinary skills, availing a great opportunity for ‘foodies’ who appreciate the diversity of Italian cuisine to encounter fabulous gastronomic experience by savouring the rich, distinct flavours unique to each specific region.
Launch at Villa Roma
The Launch event of the Week of Italian Cuisine in Colombo will be hosted by the Ambassador of Italy, Damiano Francovigh at Villa Roma on November 16.
The Chef in attendance will be Chef Daniele Cinel specialising in the cuisine of the region of Friuli.
The Friuli region has cooler temperatures compared to most Italian regions, resulting in hearty and filling dishes. Friulian cuisine is characterised by robust meat-based meals. Among the region’s most celebrated products is Prosciutto di San Daniele DOP, known for its distinct flavour, achieved through a traditional artisanal process passed down for centuries.
‘Frico’, a savoury pancake made from potatoes, onions and cheese, originated in the kitchens of Friulian peasants, created to make use of leftover cheese. Another traditional dish is ‘Gubana’, which is a sweet, leavened bread filled with dried or candied fruits and walnuts. Chef Daniele Cinel will be involved in training sessions with the Sri Lanka Institute of Tourism and Hotel Management and with the Colombo Academy of Hospitality Management.
Lazio at Cinnamon Life from November 16 to 22
Known for its simple yet bold approach, Roman cuisine relies on iconic dishes such as Cacio e Pepe, Carbonara and the timeless Saltimbocca alla Romana giving diners an authentic Roman experience steeped in tradition.
Puglia at Cinnamon Grand from November 16 to 24
Chef Salvatore Turturo brings the flavours of Puglia, a region celebrated for its sun-kissed landscapes and rich culinary traditions. Crops in the area include a plethora of olive varieties, artichoke, tomatoes (which are also commonly grown right on residents’ patios) grapes, peppers, mushrooms. Featured classic dishes are Bombette di Alberobello, or BombettePugliesi, made of rolls of pork meat, filled with a small piece of caciocavallo cheese, salami, salt, pepper and parsley. presenting a true taste of southern Italy’s rustic and hearty flavors. Puglia is one of Italy’s most famous cheese producing regions, and they produce many different types including caciocavallo, burrata, stracciatella among others.
Campania at Shangri-La from November 21 to 23
Chef Alfonso Caputo, representing the soulful region of Campania, will bring to life the essence of the Amalfi Coast’s sunny flavours. Campania is celebrated for its fresh, vibrant ingredients, including ripe tomatoes, fragrant lemons, high-quality olive oil and the world-famous mozzarella di bufala. Known for its simplicity and emphasis on natural flavours, Campanian cuisine embodies the spirit of southern Italy, with beloved dishes such as spaghetti with rich tomato sauces, soft and chewy Neapolitan-style pizzas and classic pastries such as the flaky, ricotta-filled Sfogliatella. Campania’s cuisine also champions mozzarella di bufala, a creamy, tangy cheese made from water buffalo milk, often enjoyed on its own, in Caprese salads or as the crowning ingredient on Pizza Napoletana.
Liguria at Taj Samudra from November 17 to 22
With its proximity to the Mediterranean, Ligurian cuisine is famed for its fresh seafood, herbs and olive oil, as well as the signature Pesto alla Genovese. The most famous Ligurian contribution to Italian cuisine is Pesto alla Genovese. This vibrant green sauce, made from basil, garlic, pine nuts, olive oil, and Pecorino cheese, is typically served with Trofie or Trenette pasta and captures the essence of Liguria’s light, aromatic flavours. Liguria is also known for Focaccia, a soft, olive oil-rich bread topped with rosemary or olives, and Farinata, a savory, thin pancake made from chickpea flour. Chef Alessandro Dentone will be accurately showcasing the true coastal and aromatic flavours of Liguria.
The Embassy of Italy in Colombo will host this event in Sri Lanka, where guests can explore Italian culinary traditions and savour the flavours that make Italian cuisine a global favourite. The Italian Embassy invites all food lovers and Italian culture enthusiasts to experience an extraordinary culinary journey that celebrates Italian heritage, innovation and the unique flavours of each Italian region.
