Chongqing - The 10th edition of the Week of Italian Cuisine in the World officially opened on November 17 at the Niccolo Chongqing Hotel, marking the beginning of a weeklong celebration of Italy’s culinary heritage, gastronomic innovation, and cultural exchange.

Launched by the Italian Ministry of Foreign Affairs and International Cooperation in 2016, the global initiative promotes Italy’s agri-food excellence through diverse events in more than 100 countries each year. The 2025 edition is themed “Italian Cooking: Health, Culture, and Innovation,” highlighting the role of fresh, seasonal, and locally sourced ingredients in promoting a balanced and sustainable diet, as well as the technological progress driving Italy’s modern food industry.

Fabio Schina, Consul General of Italy in Chongqing, gives a speech at the opening ceremony of the 10th Week of Italian Cuisine in the World. (Photo/The Event Organizer)

In his opening remarks, Fabio Schina, Consul General of Italy in Chongqing, emphasized the deep cultural value of Italian cuisine, noting that it has been nominated for inclusion on UNESCO’s Intangible Cultural Heritage List.

“Italian cuisine is far more than a set of recipes—it is a way of life that reflects history, identity and creativity,” Schina said. He also underscored the global strength of Italy’s agri-food sector, citing data from Coldiretti showing that Italian agri-food exports reached nearly €70 billion ($81.15 billion) in 2024, an 8.7% year-on-year increase. He also explained that this result reaffirms the strong appeal of “Made in Italy,” which remains synonymous with quality, innovation, and sustainability.

Schina highlighted that today’s agri-food sector represents a complex modern ecosystem that blends tradition with cutting-edge advancements. Italy is home to more than 400 agri-tech startups, with digital technologies and robotics increasingly integrated into the entire supply chain—from production and processing to packaging, logistics, consumption, and recycling.

This year’s Week of Italian Cuisine in the World aims to spotlight these advancements, demonstrating how scientific research and creativity enhance food quality, protect the environment, and ensure that Italy’s culinary heritage is passed on to future generations.

The opening ceremony brought together a diverse audience, including representatives from the Chongqing Municipal People’s Government, industry professionals, members of the diplomatic corps, media, and Italian food enthusiasts.

The opening ceremony of the 10th Week of Italian Cuisine in the World is held in Chongqing on November 17. (Photo/The Event Organizer)

This year’s celebration in Southwest China will feature a wide array of promotional events, including tastings, special menus, workshops, and collaborative campaigns with local partners. Notably, three Chongqing schools have joined as educational partners, reflecting the initiative’s commitment to introducing young people to healthy dietary concepts and the values of balance, quality, and conviviality embodied in Italian cuisine.

“Through this initiative, Italy continues to deepen its cultural and economic exchanges with countries around the world—especially with China, a key partner,” Schina said.

The ceremony concluded with a symbolic toast marking the official launch of the 2025 edition. Guests then enjoyed a live cooking demonstration by Niccolo Chongqing’s Executive Chef Francesco Sanna, followed by an Italian-style buffet featuring a selection of authentic dishes paired with fine Italian wines and cocktails.

With its blend of tradition, innovation, and cultural dialogue, the 10th Week of Italian Cuisine in the World promises to bring an authentic taste of Italy to audiences across Chongqing throughout the week.