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Kenya, cooking as an exchange of experiences

Kenya cucina come scambio di esperienze
Kenya, cucina come scambio di esperienze

The theme of the activities in the programme for the Sixth Week of Italian Cuisine in the World, organised by the Italian Embassy in Nairobi and the Italian Cultural Institute, is Italian culture and its cuisine as a vehicle for exchange and sharing, to communicate new experiences between Italy and Kenya.

This year’s special guests will be the Italian chef Giacomo Gaspari, who will get the Italian restaurants in Kenya involved by offering them special menus for the occasion, and Gaia Dominici, the Italian-Kenyan content creator & storyteller, @Siankiki.

The events began last Monday, 22 November – both online and in person – with the preview of a video about food in a familiar setting – the traditional table – and a class on “Innovation for the circular economy: towards sustainable agriculture” jointly delivered by the University of Embu and the University of Turin, with an exclusive Master Class to enable future chefs to perfect their culinary art.

Two cooking shows follow on 24 and 27 November, in Nairobi and Malindi. The Nairobi event will focus on agricultural sustainability and the promotion of a sustainable food chain, with accurate descriptions by both international and local experts. It will also include a presentation of six success stories of Italian-Kenyan collaboration.

In Malindi, the live cooking demonstration will focus on the nutritional value of fish, fishery products, and on the importance of responsible consumption and production, in order to protect the marine ecosystem and the environment in general.

 

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