Indulge in a week of Italian cuisine from December 5

Massimo Rustico at Week of the Italian Cuisine in the World
Massimo Rustico at Week of the Italian Cuisine in the World

The Week of the Italian Cuisine in the World project, which aims to promote Italian culture through cuisine and genuine Italian ingredients, will be launched on Dec.5 until Dec. 11, giving Malaysians a week of amazing and pure Italian flavour.

The seventh annual Week of the Italian Cuisine in the World campaign will focus on the ingredients of Italian cuisine that promote “conviviality, sustainability, and innovation” – also the theme of this year’s campaign – for the benefit of human health and the preservation of the environment.

The Italian Foreign Ministry is in charge of organising this event, which is held in more than 100 nations around the world. It is jointly organised in Malaysia by the Italy-Malaysia Business Association, the Italian Embassy, and the Italian Trade Agency in Kuala Lumpur.

A total of 20 Italian restaurants in Kuala Lumpur will take part in this event, including Marini’s on 57, Roberto’s, Portofino and others. 

The Ambassador of Italy to Malaysia, Massimo Rustico said at a press briefing today that Italian food is a well-loved cuisine in the country as it resonates very well with the heartwarming and comfort-for-the-soul type of cooking that Malaysians grew up with.

“The Italian gastronomy scene in Malaysia is thriving and Malaysians, who are known to be passionate about great food, are one of the more adventurous people I know who are keen to try out new foods.”

“Our sixth edition last year highlighted millennial food traditions of the Mediterranean diet was very successful and we intend to continue the momentum this year.”

“We are very excited and proud to share the love of our culture, food and ingredients through the Week of the Italian Cuisine of the World campaign.”

“This campaign truly represents the essence of what it means to be 100% Made in Italy where we practice conviviality, sustainability and innovation to safeguard our food traditions and cultures, including the people who make them.” 

Editor’s note: The headline has been updated following a clarification on the details of the event.

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