The “Week of Italian Cuisine in the World” (Scim) is confirmed among the main initiatives aimed at promoting Italian gastronomic culture abroad, recognized as a symbol of intercultural dialogue and a lever of sustainable development. The 2025 edition, the tenth, dedicated to the themes of health, culture and innovation, will take place throughout Spain, involving local institutions, chefs, experts and enthusiasts in a rich program of activities, tastings and meetings.
The event, reads a note, will kick off on Thursday, November 6, at the Italian Embassy in Madrid with the SIGEP World 2026 Roadshow event: new trends and perspectives of Food Service in Europe and Spain. The meeting, dedicated to the world of ice cream, pastry, bakery and food service technologies, will offer a discussion on new trends and growth prospects for the food service sector.
On November 12, also at the Italian Embassy, the event ‘Flavors in Dialogue: the Mediterranean Diet as a Shared Heritage between Italy and Spain’ will be held, featuring star chefs Marcello Spadone and Juanjo López, who will engage in a creative comparison of the culinary traditions of their respective countries. Alongside them, experts and speakers will include Luigi Scordamaglia, (CEO of Filiera Italia and head of the markets area of Coldiretti), Cristina Brizzolari (founder of the “Riso Buono” brand), Stefano Pisani (spokesperson for the Unesco Mediterranean diet community), Gregorio Varela Moreiras, (professor of Nutrition and Bromatology at San Pablo-CEU University in Madrid) and Francisco Vañó, (Ceo of Grupo Castillo de Canena), who will elaborate on the health value of the Mediterranean Dietai.
Also on November 12, at the IES Hotel Escuela de la Comunidad de Madrid, Italian chef Marcello Spadone will hold a masterclass for the institute’s students. The experience, which combines teaching and practice, will culminate with a gala lunch on Nov. 13, created by the chef and his team together with the students.
On the same day, a meeting ‘Ten Thousand Generations, Between Spain and Italy’ will be held at the Italian Cultural Institute with a talk by Giorgio Manzi, an internationally renowned anthropologist to celebrate the union of science and food.
On November 20 at the Consulate General of Italy in Madrid, there will be a meeting entitled ‘Panettone: taste, innovation and artisanal culture,’ a journey of discovery of the sweet symbol of the Italian Christmas tradition, with master Giuseppe Piffaretti and a group of master lievitisti.
The journey into the Italian gastronomic tradition will continue on November 21, again at the IES Hotel Escuela, with the Panettone World Cup – 5th edition, the biennial event dedicated to the promotion and dissemination of Panettone in the world through training events and national selections in different countries. The Spanish selections will be held in Madrid, from which the finalists who will represent Spain at the world final in Milan in November 2026 will be chosen.
In addition, from November 15 to 30, the Italian Chamber of Commerce for Spain, in collaboration with the Italian Academy of Cuisine, will promote Sabor a Italia, a gastronomic itinerary in Spanish restaurants and gastrobars, with menus and special recipes prepared with authentic and certified Italian products. Finally, starting November 15 and running until the end of the year, Ice Foreign Trade Agency will launch “Quesos de Italia,” a digital communication campaign dedicated to Italian cheeses in Spain.
In the framework of the Week of Italian Cuisine in the World, the Academy of Italian Food and Wine Culture, a project in collaboration with the Ministry of Foreign Affairs, Coldiretti, Filiera Italia and Campagna Amica, will be promoted to train professional custodians of the Italian culinary tradition.
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