The Italian Embassy in Singapore celebrated the 9th Italian Cuisine Week in the World, dedicated to the theme 'Mediterranean Diet and Roots Cuisine: Health and Tradition'. Held from 16 to 22 November, this initiative highlighted the deep connection between well-being and Italian culinary traditions, highlighting the Mediterranean Diet as a model of a healthy and sustainable lifestyle. Declared Intangible Cultural Heritage by UNESCO in 2010, the Mediterranean Diet is not only a nutritional approach, but an authentic cultural expression that interweaves food, conviviality and respect for the territory.
The events organised highlighted the diversity and excellence of Italian cuisine. At the Ambassador's Residence, guests enjoyed pinsa romana, masterfully reinterpreted by 'La Pinsa di Marco'. This partner, already known for its role in the Festa Nazionale and the Villaggio Italia, created a moment that fused tradition and modernity.
At the At-Sunrice Academy, Chef Tiziana Stefanelli, winner of Masterchef Italia, led a showcooking event promoted by ICE. Using typical Italian ingredients, she prepared iconic dishes that delighted industry professionals and gastronomy students, celebrating the authenticity of Italian flavours.
The evenings continued with a focus on Piedmontese wine. At NO MENU, a dinner-tasting dedicated to Barolo and Barbaresco involved wine lovers and connoisseurs. The event, enriched by the presence of Aldo Vacca and Pietro Ratti, offered the opportunity to explore the complexity and elegance of these wines, sharing stories and traditions that make them unique.
In Singapore, a city facing an increase in problems related to myopia, diabetes and mental illness, the theme of the Week is particularly relevant. The Mediterranean Diet, with its balance of fresh and nutritious foods, is a valuable ally for physical and mental wellbeing. Recognised by UNESCO also for its cultural value, this diet demonstrates how the roots of tradition can offer modern solutions for a healthier lifestyle.
The Italian Cooking Week was not just a gastronomic celebration, but an invitation to reflect on how food can be a bridge between cultures, uniting health, sustainability and identity through food education.
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