The Week of the Italian Cuisine in the World, which concluded recently, invited us to reflect on what root cuisine truly means in the modern era. Held from November 16 to 22, the ninth edition focused on the theme“Mediterranean Diet and Root Cuisine: Health and Tradition,” a theme that not only celebrated the culinary traditions defining Italian identity but also emphasized the connection between heritage, well-being, and sustainability.

Presented at the Farnesina by the Minister of Foreign Affairs, Antonio Tajani, the event marked a significant evolution in its format. Tajani proposed transforming the Week into a year-long series of activities to allow Italian chefs to show their talents across diverse geographies and climates, in an initiative able to reflect a broader recognition of the global relevance of Italian cuisine and its power to connect people with their cultural roots.