The busy calendar of events that crossed India in November, bringing Italian scents and flavors to the country, on the occasion of Italian Cooking Week, the annual initiative promoted by Farnesina in the world, thanks to the synergy between the Embassy, Consulates, Ice, Chamber of Commerce and Institutes of Culture, is drawing to a close.
Protagonists of the 2025 edition were star chefs Giancarlo Morelli and Italo Bassi, who combined haute cuisine with education, declining the Italian culinary and gastronomic tradition in a balance of authentic ingredients, attention to detail and innovative recipes, always using genuine and healthy products.
Giancarlo Morelli brought his experience to Delhi and Mumbai, with dinners at the Ambassador’s Residence, evenings in five-star hotels and master classes for students of hotel institutes, as well as participation in ‘Festa Italiana,’ organized by the Consulate General of Mumbai and the Indo-Italian Chamber of Commerce. Italo Bassi, after signature dinners and masterclasses in Delhi, brought Italian cuisine first to Calcutta, with a gala dinner at the Consulate headquarters, then to Bangalore, where the gaze also turned to the future with panels dedicated to health and innovation, and with the involvement of large-scale distribution.
Events also highlighted Italian ‘savoir-faire’ and craftsmanship, with the Art of Gelato at the center of a series of master classes curated by Ice between Delhi and Mumbai. Italian catering also stepped out of institutional venues to meet the general public: throughout the month a veritable taste network involved numerous Italian restaurants, which joined the Italian Cuisine Week in India, offering special menus.
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Dining and Cooking