Italian Cuisine Week, Campania protagonist in Algiers - News from Embassies

For the tenth edition of the Week of Italian Cuisine in the World, Campania’s dishes and culinary tradition were the protagonists in Algiers, capital of Algeria, where the residence of the Italian ambassador at Villa Hesperia hosted the inaugural dinner of the event, in the presence of chefs coming directly from the Naples region
In his speech, Ambassador Alberto Cutillo recalled that the initiative, celebrated every year in more than 100 countries, represents a true celebration of culture, conviviality and the excellence of Italian cuisine
The diplomat stressed that Italian cuisine “is not just a culinary art, but a living heritage, made up of gestures handed down from generation to generation, authentic products and recipes rooted in the territories.” He also recalled the official candidacy of Italian cuisine for inscription in UNESCO’s Intangible Cultural Heritage, a proposal that, he explained, aims to enhance the unique relationship between culture, nature and community that characterizes Italy’s gastronomy
On why Campania was chosen as the host region in Algeria, Ambassador Cutillo explained that it is one of the richest and most symbolic areas of the Italian culinary scene, recalling emblematic products such as buffalo mozzarella, Gragnano pasta and Neapolitan pizza, adding that the Mediterranean diet, shared by Italy and Algeria, “represents a sustainable and balanced dietary model, recognized by science for its benefits.”
The opening night featured four chefs from Campania, who came to Algiers to present some of the most representative expressions of the Neapolitan gastronomic tradition. They are Giorgio Scarselli, administrator and owner of Il Bikini restaurant, along with executive chef Pasquale Rinaldo from the same establishment, joined by chefs Francesco Starace and Mattia Formisano, members of the same culinary team.
The four Campanian chefs signed off on the evening’s menu, offering a course dedicated to the emblematic flavors of their region. Appetizers included three welcome canapés: artisanal potato bonbon stuffed with smoked provola cheese and raw shrimp, classic eggplant parmigiana, and a crispy bread finger with butter and anchovies from Cetara, a symbol of Neapolitan tradition
For main courses, typical pizzas were served, including margherita, marinara and the special ‘Bichini’ pizza, along with ravioli filled with chiavicone cheese from the town of Vico Equense
The menu ended with ‘brutto ma buono,’ tender veal accompanied by a pomegranate ristretto, and the gluten-free Caprese cake made with dark chocolate and almond flour, celebrating the authentic flavors and seasonality of local products