The event “Flavors in Dialogue: the Mediterranean diet as a shared heritage between Italy and Spain,” part of the celebrations for the 10th edition of the Week of Italian Cuisine in the World, was held this evening at the Italian Embassy in Madrid. An opportunity to reflect on the importance of gastronomic dialogue between the two countries, a symbol of a culinary heritage that combines tradition, health and innovation.
The ambassador of Italy to Spain, Giuseppe Buccino Grimaldi, stressed the value of the Mediterranean diet as “a crossroads of paths between Italian and Spanish cuisine,” a model that represents “union of health, culture and innovation.” He also recalled the important joint fight against “the red light” that threatened to place olive oil alongside ultra-processed foods, an initiative that “Italy and Spain almost won, thanks to the collaboration between Agriculture Ministers Lollobrigida and Planas.” And the forthcoming signing of the EU’s agreement with Mercosur, which “opens up enormous possibilities at a time of difficulty” over U.S. tariffs.
“Once again this year we wanted to place special emphasis on training,” said Buccino Grimaldi, referring to the educational experience that took place in the morning, at the IES Hotel Escuela in Madrid, where students had the opportunity to attend master classes in Italian cuisine. Training that will culminate tomorrow with a gala lunch.
Luis Suarez de Lezo, president of the Real Academia de Gastronomía, defined the Mediterranean diet as a “transversal element between culture, economy, employment, sustainability, and health” and a “model of life that is so attractive in Italy and Spain.”
The central role of the Italian agrifood chain, which “generates more than 700 billion euros in turnover and employs more than 4 million people,” was highlighted by Luigi Scordamaglia, director general of Filiera Italia and Coldiretti. November 16 will mark the 15th anniversary of the recognition of the Mediterranean Diet as a UNESCO Intangible Heritage Site. “We have a common responsibility with Spain, which is its defense,” said Scordamaglia, who will be in India in December with Foreign Minister Antonio Tajani to await Unesco’s final decision on the recognition of Italian cuisine as an Intangible Heritage of Humanity.
Maurizio Di Ubaldo, president of the Accademia della Cucina Italiana, then emphasized how it not only celebrates conviviality, as a meeting space, but also “the transmission of knowledge between generations, respect for raw materials, and creativity that harmonizes tradition and innovation.”
The dialogue on the benefits of the Mediterranean diet continued during a panel, with Stefano Pisano, mayor of Pollica and spokesperson for the UNESCO Emblematic Community of the Mediterranean Diet, who recalled the link between this diet and longevity, highlighting how “those who follow this lifestyle live longer and healthier lives.” While nutritionist Gregorio Varela Mareira, chair at San Pablo Ceu University, recalled the diet is key to preventing cardiovascular disease, diabetes and neurodegenerative diseases, and is “the best dietary pattern.”
The second panel featured Cristina Brizzolari, founder of the “Good Rice” brand, and Francisco Vano, director of the Castillo de Canena Group, who discussed the enhancement of local products, highlighting the challenges and opportunities in a global market.
The event concluded with a gastronomic proposal that combined Italian and Spanish flavors, thanks to the collaboration of chefs Marcello Spadone, Juanjo Lopez and Giuseppe Ferraro, who created a dinner symbolizing this “culinary dialogue.”
The Week will continue at the Italian Cultural Institute in Madrid, where on Thursday, Nov. 13, anthropologist Giorgio Manzi will give a talk on the evolution of humankind and the crucial role of food in the transformation of our biology and culture. On Nov. 20, it will be the turn of Italy’s iconic Christmas dessert: panettone, which will be celebrated at the Consulate General of Italy with master Giuseppe Piffaretti and a panel of leavening experts. The week will culminate on Nov. 21 with the 5th edition of the Panettone World Cup, which will feature Spanish national selections to determine the representatives who will compete at the world final in Milan in 2026.
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