Celebrating a meeting of cultures through food

Italian Chef Luca Mastronattei(2nd left) serving Jambojet travelling passengers at the Launch. [David Gichuru , Standard]

The Week of Italian Cuisine in the World is being celebrated this week. In Kenya, the ninth edition of the week was launched in Nairobi on Friday November 15. This year’s theme is “Mediterranean Diet and Cuisine of the Roots - Health and Tradition”.

The Friday launch saw the Italian Embassy in Kenya and Jambojet roll out a promotional campaign, “Taste of Italy”, to create awareness about original Italian products and recipes, as well as about the Regions of Italy. Renowned chef, Luca Mastromattei, Ambassador of the Italian Taste in the World and Michelin guide chef, is a special guest of the week.

“The Mediterranean diet is not to be understood as a diet in the strict sense we are accustomed to use and hear the term nowadays. It is a way of life, deeply rooted in a millenary tradition. The Mediterranean diet brings health, joy, and togetherness to all those who embrace it, and represents a lifestyle which connects us to our roots, to nature, and to each other,” said the ambassador of Italy to Kenya Roberto Natali.

He said Italian food and cuisine are so popular that there is a phenomenon known as ‘Italian sounding’. “With this particular term we refer to the problem of counterfeited products copying foods or beverages protected by Italian laws, including those on geographical origin and production methodology,” said the ambassador.

“The Week of Italian Cuisine intends to bring all these aspects to the attention of the large public. The protection of local products is important also for Kenya and its economy. We will share our experience and good practices on this with our Kenyan counterparts, as the Minister for Made in Italy, Adolfo Urso, said to his Kenyan colleagues during his recent visit in the country,” he said.

The program includes scientific talks, podcasts and social events. Select supermarkets in Nairobi and Watamu will promote Italian food and wine. Participating Italian restaurants will dedicate specials dishes made with traditional recipes and ingredients to their menus, and Tuk Tuks in Malindi, Diani and Watamu will display the photo exhibition #FollowItalianTaste.

Chef Mastromattei has also led a 10 days Italian Cuisine Workshop for upcoming chefs from the Kenya Utalii College to perfect their skill as well as a masterclass in Malindi.

“Italian cuisine is often hailed as one of the healthiest in the world, and for good reasons. Studies consistently show that people who follow this diet tend to live longer and have lower rates of chronic diseases, such as heart disease, cancer, diabetes, and neurodegenerative conditions,” said Ambassador Natali.

Jambojet Commercial Director Cynthia Otoro said they were keen on promoting a healthy and sustainable diet in their offering.

Mediterranean Diet and Lifestyle 

The Mediterranean Diet is more than just a diet: it is a lifestyle based on the centuries-old traditions of the people living in the countries of the Mediterranean basin.

This model is touted to be effective in preventing chronic diseases and maintaining health. At the heart of it are fruit and vegetables, whole grains, pulses and nuts.

Extra virgin olive oil is the main source of fat, rich in monounsaturated fatty acids and compounds that seem to play a key role in the preventive activity of this diet: polyphenols.

Fish, especially those rich in omega-3 fatty acids such as salmon and sardines, is a mainstay, while consumption of red meat is kept to a minimum.

Red wine may be consumed, but in moderation and during meals. Spices (e.g. oregano and basil) contribute to the taste and health benefits, also allowing a significant reduction in the addition of salt to dishes.

The Mediterranean diet is not limited to diet alone, but is an integral part of a broader lifestyle. Regular physical activity is essential: walking, sports and outdoor activities contribute to general well-being and weight control.

Socialising is another important aspect, as meals shared with family and friends promote conviviality and reduce stress, a factor that greatly affects mental and physical well-being.

“The cuisine of the roots calls us back to mindful, intentional eating, to meals that are savored rather than rushed. It invites us to rediscover the pleasure of cooking, the joy of sharing, and the health that comes from a balanced and nourishing diet,” said Natali.

The Week is a worldwide initiative promoted by the Italian Ministry of Foreign Affairs and International Cooperation, aimed at promoting the tradition of Italian food and wine. In Kenya, it is organised by the Embassy of Italy in Nairobi and the Italian Institute for Culture.