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Vietnam Mon Amour
World Week of Italian Cusine
In Vietnam for the “Week of Italian Cuisine in the World”
In Hanoi for the 4th Week of Italian Cuisine in the World
From November 18 to 24, the 4th Week of Italian Cuisine in the World was celebrated across the globe, with the theme “Food Education: The Culture of Taste.”
The initiative aimed to promote high-quality Italian cuisine and agri-food products abroad, launching a food education campaign to raise awareness about the importance of the food-health connection.
The quality of products must be discovered, learned, and codified. Only in this way can we develop the healthy habit of recognizing and evaluating what we eat and drink.
The Italian approach to nutrition is therefore focused on product quality, maintaining a balanced diet, and a healthy lifestyle.
The consumption of Italian food in Vietnam
In recent months, I conducted an in-depth analysis of Italian food consumption in Vietnam and identified several interesting trends:
Pasta consumption is on the rise, but there is still a strong need to emphasize the cultural aspect. Too often, pasta is still used as a side dish rather than as a main course.
Italian rice is beginning to be consumed, and some consumers are starting to understand that its use differs from local rice. These are similar ingredients, but with very different culinary applications — risotto, for example, is a quintessentially Italian dish.
Consumption of vegetable oils is also increasing.
Activities
Cooking Demo
I held two live cooking demonstrations, featuring iconic dishes from my books “Da Uno a Infinito” (Gribaudo/Feltrinelli) and “La Rivoluzione del Gusto” (Mondadori):
Rice, lemon, anchovies, capers, and coffee
Spaghetti with beetroot extract, goat cheese, and cocoa nibs
University Lecture
For fourth-year students at Hanoi University (HANU), I delivered a lecture on Made in Italy, with a focus on the characteristics of Italian pasta. The session included an analysis of consumption trends and selected business case studies.
Gallery
