La Liguria was among the protagonists of the 14th Week of Italian Regional Cuisine in Brazil, the most important event dedicated to Italian gastronomy in the country that hosts the largest community of Italian-descendants in the world.
Promoted by Consolato Generale d’Italia in San Paolo, the initiative involved twenty chefs from all Italian regions, who presented their menus in as many restaurants in the capital of São Paulo.
The goal: to tell the story richness and variety of Italian regional cuisines, promoting agri-food excellence and the link with the territories of origin.
Representing Liguria was Sanremo chef Paolo Masieri, who conquered the Brazilian public with a menu inspired by great classics of the Ligurian tradition: cappon magro, trofie avvantaggiate, stuffed squid and sacripantina, in a taste journey capable of describing identity, territory and culture.
“Liguria region is investing heavily in food supply chain and in promotion of certified products, from IGP and DOP to municipal De.Co. – declared the vice-president with responsibility for the Promotion of Ligurian products Alexander Piana – supporting companies in conquering new markets and in strengthening Ligurian identity in the world. The obtaining of the PGI for Taggiasca olives and the ongoing European projects testify to theconcrete commitment of the Region in enhancing the quality and culture of our territory.”
With European projects such as CambioVia Pro, Inn Pratica, Ammirare, Cap’m and Central BIC, for a total investment of over 1,4 million euro, the Region continues to create real opportunities for businesses in the agri-food and tourism sectors.
“After the success of the summer roadshow between Brasilia and Sao Paulo, Liguria returns to promote itself in Brazil through the excellence of its regional cuisine – underlined the Councillor for Tourism and Territorial Marketing Luca Lombardi –. The flavours of the territory are confirmed as a powerful tourism promotion tool and to enhance the regional image. Between January and July 2025 There were almost 40 thousand Brazilian tourists in Liguria, with a growth of 1% compared to the previous year.”
La Settimana della Cucina Regionale Italiana It was organized by the Consolato Generale d’Italia in San Paolotogether withItalian Academy of Cuisine, ICE agency, SACE, Simest, ENIT and the Italian Chamber of Commerce of São Paulo (Italcam).
The event confirmed how the Ligurian gastronomy, with its authentic dishes and excellent ingredients, represents one of the most effective levers for the tourism and cultural promotion of the region in the world.
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Dining and Cooking