The Embassy of Italy in Nairobi, in partnership with the Italian Institute for Culture and the Italian Trade Agency, recently inaugurated the 10th edition of the Week of Italian Cuisine in the World with a landmark exhibition. The event, themed “Dining with Italy: 100 Years of Taste and Innovation,” transformed the Hall of Kenya at the Nairobi National Museum into a celebration of Italian gastronomy, culture, and diplomacy.
The focal point of the launch was the exhibition itself: an extraordinary collection of 50 historic Italian menus. Curated with scientific rigor by institutions renowned for preserving Italy’s culinary legacy, the display was the first of its kind ever held in Africa. The menus provided a captivating narrative arc, tracing the evolution of Italian culinary tradition from the post-unification era through the Monarchy and into the Republic.
Beyond mere recipes, they highlighted crucial shifts in cultural influence, ingredient evolution, and the growing modern emphasis on sustainability and regional identity—a theme deeply relevant to Italy’s ongoing bid for UNESCO Intangible Cultural Heritage recognition for its cuisine.
A Diplomatic Feast for Kenya and Italy
The grand opening was a high-profile affair, underscoring the event’s diplomatic importance. It was hosted by new Ambassador-designate of Italy to Kenya, H.E. Vincenzo Del Monaco, and graced by Cabinet Secretary for Tourism and Wildlife, Hon. Rebecca Miano, EGH, who served as Chief Guest. The attendance of celebrated Kenyan long-distance runner Benson Kipruto who recently clinched the NY marathon, further symbolized the cross-cultural engagement.
In her keynote address, CS Miano praised the initiative for complementing Kenya’s efforts to diversify its tourism sector. She stated, “This exhibition is a reminder that food and culture can open doors for investment and deepen mutual understanding,” and emphasized Kenya’s commitment to expanding high-value agro-tourism. Ambassador Del Monaco echoed this sentiment, firmly linking the culinary celebration to broader bilateral cooperation, including Italy’s support for 30,000 Kenyan coffee farmers under the Mattei Plan for Africa. The conclusion was simple, “To build cultural, economic and human bridges between Italy and Kenya.”
Beyond the historical menus, the cultural connection was physically embodied by world-renowned Italian painter and sculptor Maestro Tommaso Cascella. He unveiled a specially crafted sculptural table titled “Arch, Bridge, Scale, Rainbow of Peace and Work.” Significantly, this piece was designed and completed in Nairobi in collaboration with skilled Kenyan artisans from the Saint Kizito Youth Training Institute, serving as a tangible symbol of cooperation. The exhibition, which showcases Italy’s tradition of quality and innovation while actively strengthening trade and cultural ties with Kenya, will run until December 10, complemented by a series of Italian wine tastings across Nairobi, Watamu, and Malindi.
Dining and Cooking