Three messages from VII week of Italian cuisine in Vietnam

Ambassador of Italy to Vietnam Antonio Alessandro (right) and chef Marco Squizzato (middle) at the press conference of the VII week of Italian cuisine in Vietnam in November 14. (Photo: Hanh Le)

To open the Week of Italian Cuisine in Vietnam, a press conference and dinner party hosted by Ambassador of Italy to Vietnam Antonio Alessandro took place on the evening of November 14 in Hanoi.

Speaking at the event, Ambassador Antonio Alessandro conveyed 3 main messages of the 7th Italian Food Week in Vietnam. First, it is the importance of high-quality ingredients, which are the secret of Italian cuisine. The second message is to promote the healthiness of the food that the famous Mediterranean diet focuses on, such as high fiber, low fat, less meat and large amount of seafood. And the third one is the sustainability of food. "Because food industry or food production is responsible for a large amount of greenhouse emission, so people need to change and adjust culinary habit in order to make our food sustainable", the Ambassador said.

Ambassador Antonio Alessandro introduced some of Italian cuisine to guests. (Photo: Hạnh Lê)

According to Italian Ambassador, under the theme “Conviviality, sustainability and innovation: the ingredients of the Italian cuisine for people’s health and the safeguard of the planet”, the VII Week of Italian Cuisine in Vietnam will take place from 14-20 November.

This special week’s program includes the Opening Dinner, Coffee Culture event and scientific workshop, Gelato Festival, Casa Italy Wine Festival, Italian Cuisine Week Expo, A Taste of Valpolicella Wines and A Taste of Italy Expo.

The VII Week of Italian Cuisine in Vietnam will give Vietnamese opportunity to experience healthy and authentic Italian culinary culture and also excellent Made in Italy agri-food, the Ambassador said.

Italinan pumpkin soup with high-quality, healthy and sustainable ingredients. (Photo: Hanh Le)

To introduce Italian food to the audience, chef Marco Squizzato from the Federazione Italiana Cuochi (Federation of Italian Chefs) stressed that food production contributes to 30% of global emissions while livestock production alone accounts for 1.5%. Agriculture is now both a cause and a victim of climate change, he added.

He also noted that human beings are at the edge of not achieving the United Nations Sustainable Development Goals and the Paris Agreement. Therefore, everyone must join hands to act and change their lifestyles as well as consider how to use and produce food products.

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