Crucial Lessons from Italian Food Week
The sixth edition of the World Italian Cuisine Week took place last week, with events held mostly online and at limited physical gatherings.
Events included cooking shows in Nairobi and Malindi. The event in Nairobi focused on agricultural sustainability and promoting a sustainable food chain.
The live cooking show in Malindi, on the other hand, emphasized the value chain of fish and fishery products and the importance of responsible consumption and production, in order to protect the fish and fish products. marine ecosystem and the environment in general.
To be defined as sustainable, in fact, food must have a low environmental impact, enhance local characteristics and traditions, without compromising the ability of future generations to benefit from them.
The Italian Cuisine Week is an initiative of the Italian Ministry of Foreign Affairs and International Cooperation to promote the Italian gastronomic and wine tradition.
The Mediterranean diet, with its concern for rituals, symbols, respect for seasonal rhythms as well as banality, is the embodiment of a sustainable and balanced diet, recognized by Unesco as part of the intangible cultural heritage of humanity. .
Italian cuisine, one of the most famous examples of the Mediterranean diet, is built on a double focus: for the products, because they come from an excellent knowledge and respect for nature and biodiversity; for the processes, involving craftsmanship, training and the touch of Italian “joie de vivre”.
The week’s events were graced by celebrity Italian chef Giacomo Gaspari as special guest and Italian-Kenyan content creator and storyteller Gaia Dominici (@Siankiki), and involved Italian restaurants in the country (with menus specials for the occasion).