The 10th edition of the Week of Italian Cuisine in the World, dedicated this year to the theme ‘Italian cuisine between health, culture and innovation’, ended successfully in Brazzaville and Pointe-Noire, the Embassy of Italy in the Republic of Congo announced. The celebrations were attended by senior Congolese authorities including the Minister of Culture, the Minister of Small and Medium Enterprises and Handicrafts, and the Minister of Forest Economy.
Also present were numerous Congolese and Italian agribusiness entrepreneurs, representatives of the UN system, including the UNESCO Office, and various institutional and cultural partners.
The program-which included master classes, lectures, educational activities, and two gastronomic evenings-emphasized the three pillars of the Italian culinary tradition: health, through the promotion of the Mediterranean food model; culture, with the presentation of the candidacy of Italian cuisine as a UNESCO Intangible Cultural Heritage of Humanity; and innovation, thanks to the focus on sustainability, quality, and excellence of the Italian agri-food supply chains.
The event strengthened cooperation between Italy and Congo and offered opportunities for chefs, students, professionals and industry professionals to meet, renewing the commitment to promote cultural and gastronomic dialogue between the two countries, concludes the note from the Italian Embassy in Brazzaville.
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