The event, promoted by the Italian Ministry of Foreign Affairs and International Cooperation, focused on the theme Mediterranean Diet and Rooted Cuisine: Health and Tradition.
It paid homage to Italy’s gastronomic heritage that continues to influence and captivate culinary cultures worldwide.
Organised by the Italian Cultural Institute, the ICE Agency and the Consulate General of Italy in various Australian cities, the event celebrated not only Italian food and wine but also the profound connection between nourishment, cultural identity and health.
Among the most significant events in Sydney were meetings with two exceptional guests: Viola Buitoni, an internationally renowned chef and author, and Eleonora Marconi, an oenologist and ambassador of Italian wine worldwide.
Both brought to the forefront the richness of Italian tradition that’s been reinterpreted in a modern light, capturing the essence of Mediterranean cuisine and its timeless value.
For Buitoni, who comes from a family with a multi-generational culinary tradition, born in Perugia and now residing in the United States, cooking is not simply an art or profession, but a language.
“Cooking is like telling a story, an act that involves the senses and connects people,” she explained during her session.
In her book Italy by Ingredient (Rizzoli, 2023), each recipe is a chapter of life, intertwining familial and personal memories.
Buitoni shared a particularly moving anecdote about “posthumous pesto”, a recipe that represents a special bond with her mother.
“My mother made delicious pesto, different each time, with herbs from her garden,” she shared.
“It was her personal version, not a classic pesto, but always wonderful.
“One day, my siblings and I were at my mother’s house after she was gone, trying to organise things, and at some point, we got hungry.
“We opened the freezer and there, like an unexpected gift, was the last jar of pesto she had made.
“We didn’t say anything: we boiled water, cooked pasta, and ate that pesto together in silence, sharing not just the taste but also the emotion of that moment. It was like having our mother with us again.”
This episode perfectly reflects Buitoni’s philosophy: food is not just nourishment but a powerful medium to connect people, evoke memories and convey emotions.
During the Week of Italian Cuisine, Buitoni emphasised that cooking is a multisensory, narrative experience rooted in tradition while engaging in dialogue with the present.
Joining her in this “culinary journey” was Marconi, a winemaker from the Marche region with a career spanning Italy and Australia, who brought her deep knowledge of wine and its connection to the land.
“Wine is much more than a drink; it’s the story of the land it comes from, a bridge between nature and humanity,” she said.
Her passion for oenology began during her school years and developed through international experiences that allowed her to explore the differences between the Italian and Australian approaches to winemaking.
Marconi describes wine as a fundamental part of the Mediterranean diet, an element of conviviality that encourages moderation and mindfulness.
With the participation of the Dante Alighieri Society of Sydney, last Wednesday’s dinner at the Machiavelli restaurant was one of the most thrilling events of the Week of Italian Cuisine in the city.
The Italian community participated en masse, turning the event into an occasion for celebration and sharing.
The absolute star of the evening was Provolone Valpadana, celebrated through a menu designed and created by Domenico Stefanelli, chef of Machiavelli, and Buitoni.
Valpadana is the result of a centuries-old tradition born in Italy’s Po Valley. Its unique flavour, available in both sweet and spicy, is the result of a production process that combines artisanal expertise with the quality of the region.
The dishes highlighted the versatility of this iconic cheese, using it as the central element in every course. The event began with creative amuse-bouches, including crispy polenta with spicy Provolone Valpadana and pane carasau with ricotta mousse, figs and honey.
The main courses explored the refined taste of the cheese in dishes like agnolotti with Provolone Valpadana fondue and veal saltimbocca stuffed with prosciutto and Provolone Valpadana, accompanied by seasonal vegetable sides.
The evening concluded with traditional desserts like tiramisu and panna cotta for a sweet finish. During the dinner, participants learned more about the Original Profiles of Quality (OPQ) project, a promotional campaign aimed at showcasing this excellent product in Australia.
Supported by the Provolone Valpadana Consortium and co-funded by the European Union, the project seeks to educate consumers and industry professionals about the authentic qualities of Protected Designation of Origin (DOP) products, promoting values such as quality, authenticity and tradition.
Wednesday’s menu was a tangible example of how Provolone Valpadana can be used in modern dishes without losing its connection to its roots.
The dishes, all designed to enhance the unique qualities of the cheese, offered a refined and authentic culinary experience, combined with wines selected by Marconi.
The dinner turned out to be a journey through Italian flavours, where tradition and innovation fused harmoniously, creating a warm and convivial atmosphere that left participants delighted.
The Week of Italian Cuisine in the World in Sydney was a unique opportunity to celebrate Italian gastronomy in an international context. With a vibrant Italo-Australian community, the city provides fertile ground for dialogue between tradition and innovation.
This year’s events highlighted not only gastronomic excellence but also the importance of interpersonal relationships created around a shared table.
“There’s something unique about Italian cuisine that unites generations and cultures,” Buitoni explained.
This sentiment was echoed by Marconi, who emphasised how Italian cuisine and wine have the ability to connect people across time and space.
The ninth edition of The Week of Italian Cuisine in the World is not just a celebration of what has been, it’s also a vision for the future.
Through the stories and experiences of Viola Buitoni and Eleonora Marconi, we discovered how Italian cuisine and wine can evolve while keeping their essence intact.
Sydney, with its rich multicultural heritage, once again proved to be an ideal crossroads for this global dialogue, a lesson that will continue to resonate far beyond this special week.
