Story and photos by: Petrus Gandamana, Editor of BARECA Media
The Week of Italian Cuisine in the World 2025, held 25–28 November at the MODENA Experience Center Suryo, marked the 10th anniversary of Italy’s global culinary celebration. With the theme “Italian Cuisine: Culture, Health & Innovation,” the program reaffirmed gastronomy as a philosophy of balance, sustainability, and excellence rooted in the UNESCO‑recognized Mediterranean diet.
Organized by the Embassy of Italy, the Italian Cultural Institute (IIC), and the Italian Trade Agency (ITA), the week featured cooking classes, film screenings, talks, and a three‑day Italian gastronomy bazaar. A highlight was the collaboration with Casa Artusi Foundation, Italy’s renowned center for home cooking and the legacy of Pellegrino Artusi. Chef Matteo Milandri led hands‑on sessions where participants prepared dishes such as Gnocchi con Salsa Rustica, Sformato di Fagiuolini, crostini variations, and a trio of pastas including Spaghetti Aglio e Olio e Pepperoncino and Maccheroni alla Bolognese. Casa Artusi’s Gastronomist Mattia Fiandaca enriched the sessions with cultural insights, emphasizing simplicity, seasonality, and respect for ingredients.
Beyond the kitchen, attendees enjoyed the documentary Mercato di Rialto, Venezia, highlighting the historic Venetian market as a hub of multicultural culinary evolution. Fiandaca’s talk reinforced the market’s role as a pillar of sustainability, echoing Artusi’s values.
The Italian Trade Agency spotlighted Indonesia’s rising demand for authentic Italian products, with 2025 agri‑food exports reaching EUR 28.7 million. Olive oil, chocolate, wafers, and premium pasta remain top imports, reflecting growing interest in Italian dining and retail. This demand came to life at the Italian Gastronomy Bazaar, where visitors explored olive oils, cheeses, wines, pasta, and panettone — bringing the flavors of Italy directly into Indonesian kitchens and F&B venues.
