Savour the taste of true Italian flavours
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Earthy flavours of Lazio
Celebrating Italian culinary traditions and the flavours that make Italian cuisine a global favourite, the Embassy of Italy in Colombo will present the 9th Worldwide Week of Italian Cuisine from November 16-24.
In keeping with this year’s theme “Mediterranean Diet and Italian Culinary Roots: Health and Tradition”, the culinary journey focuses on the unique flavours of five different regions of Italy – Friuli, Campania, Lazio, Liguria and Puglia.
The Italian Cuisine Week starts off on November 16 with Italian ambassador Damiano Francovigh hosting a reception at Villa Roma. Meanwhile some of Colombo’s leading hotels – Cinnamon Life, Cinnamon Grand, Shangri-La and Taj Samudra, join in celebrating the authentic tastes of Italian cuisine with five specialised Italian Chefs flown in from Friuli, Campania, Lazio, Liguria, and Puglia to share their culinary skills.
The initiative aims to present Italian cuisine with particular reference to its traditional roots and the recognized role of the Mediterranean diet as part of a healthy, balanced and sustainable lifestyle.
From Campania: The Amalfi Coast’s sunny flavours
In attendance at the launch at Villa Roma will be Chef Daniele Cinel, specialising in the cuisine of the region of Friuli. Friulian cuisine is characterised by robust meat-based meals. Among the region’s most celebrated products is Prosciutto di San Daniele DOP, known for its distinct flavour, achieved through a traditional artisanal process passed down for centuries. ‘Frico’, a savoury pancake made from potatoes, onions, and cheese, originated in the kitchens of Friulian peasants, to make use of leftover cheese. Another traditional dish is ‘Gubana’, a sweet, leavened bread filled with dried or candied fruits and walnuts.
Chef Daniele Cinel will be involved in training sessions with the Sri Lanka Institute of Tourism and Hotel Management and with the Colombo Academy of Hospitality Management.
Lazio at the Cinnamon Life: November 16- 22 at Quizine Restaurant (on Level 9) from 12 noon to 3 p.m. & 6.30 p.m. to 10.30 p.m. with Chef Mario Belcastro:
The robust, earthy flavours of the Eternal City of Rome are seen in iconic dishes like Cacio e Pepe, Carbonara, and the timeless Saltimbocca alla Romana.
Chef Belcastro will also showcase the art of pizza making – a culinary tradition that Rome has uniquely refined. Unlike the soft, chewy crust of Neapolitan pizza, Roman pizza is known for its thin, crispy base, often baked to a golden crunch. Pizza Romana, is typically topped with simple yet flavourful ingredients like fresh tomatoes, mozzarella and cured meats, allowing the quality of each component to shine.
Puglia at Cinnamon Grand from November 16-24 at the London Grill Restaurant from 7 p.m. -11. p.m. with Chef Salvatore Turturo:
Ligurian cuisine: Famed for its fresh seafood, herbs and olive oil
A region celebrated for its sun-kissed landscapes and rich culinary traditions, Puglia is known for a plethora of olive varieties, artichoke, tomatoes (which are also commonly grown right on residents’ patios) grapes, peppers and mushrooms. Classic dishes are Bombette di Alberobello or Bombette Pugliesi made of rolls of pork meat, filled with a small piece of caciocavallo cheese, salami, salt, pepper and parsley.
Offering a true taste of southern Italy’s rustic and hearty flavours, Puglia is also one of Italy’s most famous cheese producing regions among them caciocavallo, burrata and stracciatella.
Campania at Shangri-La from November 21-23 at the Capital Bar & Grill Restaurant from 6.30 p.m. to 10.30 p.m. with Chef Alfonso Caputo:
Chef Caputo from the soulful region of Campania will bring the Amalfi Coast’s sunny flavours to Colombo. Campania is celebrated for its fresh, vibrant ingredients, including ripe tomatoes, fragrant lemons, high-quality olive oil, and the world-famous mozzarella di bufala.
Puglia:Bringing flavours from Southern Italy
Known for its simplicity and emphasis on natural flavours, Campanian cuisine embodies the spirit of southern Italy, with beloved dishes such as spaghetti with rich tomato sauces, soft and chewy Neapolitan-style pizzas and classic pastries like the flaky, ricotta-filled Sfogliatella. Campania’s cuisine also champions mozzarella di bufala, a creamy, tangy cheese made from water buffalo milk, often enjoyed on its own, in Caprese salads, or as the crowning ingredient on Pizza Napoletana.
Liguria at Taj Samudra from November 17 – 22 at Yumi Patio & Ports of Call Restaurant with Chef Alessandro Dentone:
With its proximity to the Mediterranean, Ligurian cuisine is famed for its fresh seafood, herbs and olive oil, as well as the signature Pesto alla Genovese. This vibrant green sauce made from basil, garlic, pine nuts, olive oil and Pecorino cheese, is typically served with Trofie or Trenette pasta and captures the essence of Liguria’s light, aromatic flavours.
Liguria is also known for Focaccia, a soft, olive oil-rich bread topped with rosemary or olives, and Farinata, a savory, thin pancake made from chickpea flour.
Special training programmes will also be held for the Lankan chefs of tomorrow –students of vocational training centres, who will be taught the authentic traditions and recipes of original Italian food.
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