Bengaluru: Italy’s Consul General in Bengaluru, Giandomenico Milano, has charmed the city’s food lovers by declaring his fondness for one of Bengaluru’s most iconic dishes—the masala dosa. Speaking at the inauguration of the 10th edition of Settimana della Cucina Italiana nel Mondo (Week of Italian Cuisine in the World), Milano said, “I can eat masala dosa every day—it’s my favourite breakfast in Bengaluru.” His statement set a warm, cross-cultural tone for the international culinary festival that celebrates the richness, history and evolution of Italian cuisine.
The annual initiative, organised globally by the Italian Ministry of Foreign Affairs, highlights Italy’s gastronomic heritage through events, collaborations and cultural engagements. This year’s theme, “Tradition and Innovation, Health and Sustainability”, reflects what Milano described as the “dynamic identity” of Italian cuisine, which honours its roots while constantly adapting to modern sensibilities.
Italian cuisine nominated for UNESCO cultural heritage list
The 2025 edition of the event holds special significance, Milano said, as Italian cuisine has been nominated for inclusion on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. The nomination recognises Italian food traditions as an evolving cultural expression deeply tied to family, regional identity and shared memory.
Milano reflected on this milestone by calling Italian cuisine “a bridge between memory and the future, a cultural heritage that evolves without losing its soul.” He emphasised the responsibility to promote food practices that are “delicious, healthy, innovative, and respectful of the planet.” Italian culinary philosophy, he noted, focuses on seasonality, simplicity, craftsmanship, and respect for ingredients—values that resonate strongly with global conversations on sustainability.
Michelin-starred chef to showcase Italian culinary excellence
To bring the full depth of Italy’s gastronomic heritage to Bengaluru, the Consulate General has invited internationally acclaimed Michelin-starred Chef Italo Bassi. Known for his inventive interpretation of Italian classics, Chef Bassi has carved a global reputation for blending tradition with avant-garde techniques.
This year’s programme includes a hands-on masterclass at Christ University, where Chef Bassi will guide culinary students through the foundations of Italian cooking while demonstrating contemporary approaches that reflect the cuisine’s evolution. Students will learn about regional flavours, artisanal ingredients and the cultural significance of Italian dishes.
The interactive workshop will be followed by an Italian aperitivo evening—an integral part of Italy’s social food culture. Guests will experience an assortment of regional specialties, cheeses, antipasti, handmade pastas, breads and fine wines that showcase seasonality and craftsmanship.
Dialogue on the future of food
In partnership with Foodwize, the consulate will also host a panel discussion titled “The Future of Food – Health, Innovation, Planet” on 27 November. The session will explore how sustainability, agricultural innovation, nutrition science and global food trends are shaping the evolution of modern gastronomy.
Experts from the culinary, academic, and sustainability sectors will participate in the discussion, examining topics such as climate-resilient ingredients, the rise of plant-forward diets, food technology, and the role of cultural preservation in contemporary cooking practices. Milano said that understanding the balance between innovation and tradition is crucial to building a responsible and flavourful food future.
Italian restaurants across Bengaluru join celebration
The celebrations will continue with a week-long series of collaborations across several prominent Italian restaurants in Bengaluru from 1 December. Participating establishments include Alto Vino at Marriott Whitefield, L’Italia at The Park, Chianti, Caprese at Shangri-La, Toscano, Ti Amo at The Conrad, Rosmarino, Pinocchio and La Gioia.
Each restaurant will curate special menus and tasting experiences featuring regional Italian dishes, seasonal ingredients and modern interpretations. Diners can expect a diverse spread—from Tuscan soups and Venetian cicchetti to Sicilian pastas, Neapolitan pizzas and contemporary desserts.
Milano said the partnerships aim to deepen the city’s engagement with authentic Italian cuisine while celebrating Bengaluru’s rising interest in global gastronomy.
Cross-cultural culinary bond grows stronger
The consul general’s enthusiastic endorsement of masala dosa—one of Bengaluru’s most beloved dishes—has struck a chord with residents and food enthusiasts. His gesture reflects the growing culinary exchange between India and Italy, two cultures that value tradition, community and the art of good food.
As the Week of Italian Cuisine unfolds, Bengaluru is set to enjoy a rich blend of heritage, innovation and cross-continental flavours. The initiative not only celebrates Italy’s global culinary influence but also strengthens cultural ties through the universal language of food.