The 10th edition of the Week of Italian Cuisine in the World opens today in Tunisia. Dedicated to the theme of “Italian cuisine between health, culture and innovation,” the event includes a full calendar of initiatives aimed at celebrating Italy’s food and wine heritage and enhancing the deep culinary bond that unites Italy and Tunisia. “The Italian Cuisine Week,” stressed the Italian ambassador to Tunisia, Alessandro Prunas, “constitutes a central moment in the strategy of growth diplomacy and cultural cooperation in Tunisia. Italian cuisine is an expression of our identity and ability to combine excellence, tradition and innovation. At the same time, cuisine represents an extraordinary ground for dialogue and friendship between peoples, as demonstrated by Tunisia’s special connection to Italy’s culinary heritage.” Testifying to this bond are the three guests of honor of the initiative: the Italian-Tunisian chef Nabil Hadj Hassen, awarded by Gambero Rosso for the best carbonara in Rome; the face of the Instagram channel “cucinarestanca,” Sofia Fabiani, one of the most followed food creators in Italy, also of Tunisian origin; and master pastry chef Sajan Sharma, a student of Iginio Massari, who will present a brand new panettone made with a combination of Italian and Tunisian ingredients.
The week’s events will range from tasting events to master classes, via food tours and culinary competitions. Initiatives that will be carried out in collaboration with the Tunisian-Italian Chamber of Commerce and Industry, the Ice Agency, Comites, the Italian Academy of Cuisine, the Miss Chef Association, the Institut Supérieur des Études Touristiques et Hôtelières Sidi-Dhrif of Tunis, the Chaîne des Rôtisseurs and the Académie des Chefs of Tunis, as well as numerous companies in the food and agriculture sector, restaurants, industry operators, journalists and influencers.
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Dining and Cooking