The Embassy of Italy in Colombo is delighted to announce the 9th Worldwide Week of Italian Cuisine, which will commence on the 16th of November with a Launch event at Villa Roma, dedicated to press and media operators.  This will be followed by promotional initiatives at some of Colombo's most prestigious hotels such as Cinnamon Life, Cinnamon Grand, Shangri-La and Taj Samudra, in the following week, in celebration of the authentic tastes of Italian cuisine in keeping with the theme of the 9th Worldwide Week of Italian Cuisine which is "Mediterranean Diet and Italian Culinary Roots: Health and Tradition". Special training programmes will be organised in favour of local students of vocational training centres, the Sri Lankan chefs of tomorrow, who will be taught the authentic traditions and recipes of original Italian food.

The initiative has the primary objective to present Italian cuisine with particular reference to its traditional roots and the recognized role of the Mediterranean diet in protecting health, as part of a healthy, balanced and sustainable lifestyle.

For this initiative, five highly recognised and specialised Italian Chefs are being flown in from five different regions of Italy – Friuli, Campania, Lazio, Liguria, and Puglia. These five chefs will be showcasing their culinary skills and availing a great opportunity for ‘foodies’ who appreciate the diversity of Italian cuisine to encounter fabulous gastronomic experiences by savouring the rich, distinct flavours unique to each specific region.

Launch at Villa Roma
The Launch event of the Week of Italian Cuisine in Colombo will be hosted by The Ambassador of Italy H. E. Damiano Francovigh at Villa Roma on the 16th of November.

The Chef in attendance will be Chef Daniele Cinel, specialising in the cuisine of the region of Friuli.
Friuli region tends to have cooler temperatures compared to most Italian regions, resulting in hearty and filling dishes. Friulian cuisine is characterized 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, created to make use of leftover cheese. Another traditional dish is “Gubana,” which is a sweet, leavened bread filled with dried or candied fruits and walnuts.

Campania at Shangri-La
Dates : 21st to 23rd November
Venue : Capital Bar & Grill Restaurant
Timing : 6.30 p.m. to 10.30 p.m.
Chef Alfonso Caputo, representing the soulful region of Campania, will bring to life the essence of the Amalfi Coast’s sunny flavours. Campania is celebrated for its fresh, vibrant ingredients, including ripe tomatoes, fragrant lemons, high-quality olive oil, and the world-famous mozzarella di bufala. 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.

Puglia at Cinnamon Grand
Dates: 16th to 24th November
Venue: London Grill Restaurant
Timing : 7.00 p.m. to 11.00 p.m.
Chef Salvatore Turturo brings the flavours of Puglia, a region celebrated for its sun-kissed landscapes and rich culinary traditions. Crops in the area include a plethora of olive varieties, artichokes, tomatoes (which are also commonly grown right on residents’ patios) grapes, peppers, and mushrooms. Featured 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. presenting a true taste of southern Italy’s rustic and hearty flavours.  Puglia is one of Italy’s most famous cheese-producing regions, and they produce many different types including caciocavallo, burrata, and stracciatella among others.

Lazio  at the Cinnamon Life
Dates : 16th to 22nd November
Venue : Quizine Restaurant (on level 9)
Time : 12noon to 3 p.m. & 6.30 p.m. to 10.30 p.m.
Chef Mario Belcastro, will focus on the robust, earthy flavours of the Eternal City of Rome. Known for its simple yet bold approach, Roman cuisine relies on iconic dishes like Cacio e Pepe, Carbonara, and the timeless Saltimbocca alla Romana, giving diners an authentic Roman experience steeped in tradition.  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. This style, called 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.

Liguria at Taj Samudra
Dates : 17th to 22nd November
Venue : Yumi Patio  & Ports of Call Restaurant
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. The most famous Ligurian contribution to Italian cuisine is 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 savoury, thin pancake made from chickpea flour. Chef Alessandro Dentone will be accurately showcasing the true coastal and aromatic flavours of Liguria.