How the idea of Italian Cuisine Week was born

The Week of Italian Cuisine in the World is one of the longest-running thematic reviews promoted by the Italian Ministry of Foreign Affairs and International Cooperation.
Founded in 2016 to carry forward the themes of Expo Milano 2015—quality, sustainability, food safety, territory, biodiversity, identity, and education—the event annually showcases the excellence and global reach of Italy’s food and wine sector.
Since its inauguration, the Week has been celebrated with over 10,000 events in more than 100 countries, ranging from tastings, show cooking and masterclasses to seminars, conferences, exhibitions and business events, with a major inaugural event hosted annually in Rome at the Farnesina, the HQ of the Italian Ministry of Foreign Affairs and International Cooperation.
10th edition of the Italian Cuisine Week in the World
In 2025, the Italian Cuisine Week in the World reaches its tenth edition.
The theme chosen for this anniversary is “Italian cuisine between culture, health and innovation.”
This edition highlights Italian cuisine as a mosaic of knowledge and values, where each tile reflects a story about our relationship with food.
The initiatives of the 10th Edition aim to:  promote  understanding of Italian cuisine, also in the context of its candidacy for  UNESCO Intangible Cultural Heritage;demonstrate how  Italian cuisine represents a healthy, balanced, and sustainable food  model, supporting the prevention of non-communicable diseases, such  as cardiovascular diseases and diabetes;emphasise the  innovation and research that characterise every stage of the Italian food  chain, from production to processing, packaging, distribution,  consumption, reuse, and recycling  
The idea behind the launch event held on November 14th
The theme of the launch event held on November 14th at the Italian Ambassador’s Official Residence was “Aperitivo” and “Stuzzichini”, highlighting the Italian culture of the aperitif.
 In Italy, people are used to having their aperitivo in cafés and bars after work, usually around 6 p.m. until dinner time, a pleasant moment to enjoy after the workday. The aperitivo is a way for people to socialise while enjoying a nice drink and some food, which are also known as “stuzzichini”, small portions of food that accompany the drink.
This year, we decided to dedicate the launch event to this theme, both to raise awareness of another aspect of Italian culinary culture and because we are facing significant customs issues regarding the import of Aperol and Campari. Indeed, we wanted to highlight two drinks that are an integral part of the aperitif and rely on these two alcoholic components: the Aperol Spritz and the Campari Spritz.
Through this initiative, we hope to have made our concerns heard and that a solution can be found to continue importing Aperol and Campari. Everywhere in the world, these drinks are requested not only by Italians but also by anyone who has had the opportunity to try them in Italy and then seeks them elsewhere, including in Sri Lanka. Their absence is a loss both for the country and for tourists.
As for the stuzzichini, we had the support of three Italian restaurants, namely Aqua Pazza, Dolce Italia and Lago Italian Bistro, which delighted us with their excellent dishes, pleasing our guests’ palates with authentic Italian ingredients.
This year, the Italian Cuisine weeks take place from November 15th to 30th under the theme “Italian cuisine: health, culture, and innovation”. The initiative aims to highlight the role of Italian Cuisine and the Mediterranean diet in protecting health, as part of a healthy, balanced and sustainable lifestyle.
We are delighted to see the following leading hotels in Colombo, Amari Colombo, Cinnamon Life, ITC Ratnadipa, and The Kingsbury join in the celebration by hosting Italian chefs throughout the Week.