Crucial lessons from Italian cuisine week
SUNDAY MAGAZINE | By Ferdinand Mwongela | December 5th 2021
The sixth edition of World Week of Italian Cuisine happened last week, with events held mostly online and in limited physical gatherings.
The events included cooking shows in Nairobi and Malindi. The event in Nairobi focused on agricultural sustainability and on the promotion of a sustainable food chain.
The live show cooking in Malindi, on the other hand, emphasised the value chain of fish and fishery products and the importance of responsible consumption and production, in order to protect the marine ecosystem and the environment at large.
To be defined sustainable, in fact, food must have a low environmental impact, enhance local characteristics and traditions, without compromising the ability of future generations to enjoy it.
The Italian Cuisine week is an initiative of the Italian Ministry of Foreign Affairs and International Cooperation aimed at promoting Italian food and wine tradition.
The Mediterranean diet, with its care for rituals, symbols, respect for seasonal rhythms as well as commonality, is the epitome of a sustainable and balanced diet, recognised by Unesco within the Intangible Cultural Heritage of Humanity.
The Italian cuisine, one of the most celebrated examples of the Mediterranean diet, is built on a two-fold attention: for the products, as originating from excellent knowledge and respect for nature and biodiversity; for the processes, entailing craftsmanship, training and touch of Italian “joy of life”.
The week’s events were graced by Italian Celebrity Chef Giacomo Gaspari as the special guest and Italian-Kenyan Content Creator and Storyteller Gaia Dominici (@Siankiki), and involved Italian restaurants in the country (with special menus for the occasion).
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