Italian Cuisine Week brings a taste of tradition to Oman

It is not only about spaghetti alla carbonara made with crispy guanciale, eggs, Pecorino Romano cheese and black pepper, or lasagne baked with rich meat ragù, béchamel and Parmesan cheese, or sumptuous risotto alla Milanese, traditionally flavoured with saffron and bone marrow.
It is all about the time-tested Italian tradition of gastronomic delights and the warmth of hospitality that complements the generous spread of dishes. The 11th edition of Italian Cuisine Week in the World is a celebration of both, thanks to the Italian Embassy in Muscat.
The country’s food culture, passed down through generations and standing the test of time, is being celebrated in Oman from November 8 to 15, 2026, following its recognition as UNESCO Intangible Cultural Heritage. The theme is “Italian Cuisine as UNESCO Heritage: Territories and Selective Supply Chains”.
The bonus attraction is the presence of Executive Chef Pasquale Rinaldo, who is renowned for his contemporary interpretation of traditional Campanian cuisine. Combining the richness of Mediterranean ingredients with modern culinary techniques, he creates distinctive gastronomic experiences that celebrate the authenticity, creativity and heritage of Southern Italy. Currently at the helm of the kitchen at Il Bikini in Vico Equense, overlooking the Gulf of Naples, Chef Rinaldo draws inspiration from the region’s culinary traditions, local produce and flavours of the sea. His culinary philosophy centres on fresh ingredients, seasonality, handmade pasta and refined presentation, bringing together tradition and innovation in every dish.

Speaking to the Observer, Pierluigi D’Elia, Ambassador of Italy to the Sultanate of Oman, said, “The Week of Italian Cuisine in the World is an important opportunity to celebrate and share with the Omani public the richness of Italy’s culinary heritage, which is an authentic expression of our culture, history and excellence. Through cuisine, we seek not only to promote Italy’s flavours and high-quality products, but also to foster intercultural dialogue and further strengthen the bonds of friendship between Italy and Oman.”
He added that this year’s edition holds particular significance following the inscription of “Italian Cooking, between Sustainability and Biocultural Diversity” on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity on December 10, 2025.
“This historic recognition celebrates Italian cuisine not merely as a collection of recipes or regional dishes, but as a living cultural tradition that embodies the country’s history, identity, social values and extraordinary territorial diversity.”
UNESCO’s recognition highlights the cultural and social dimensions of Italian cooking, including the use of quality raw materials, respect for seasonality, traditional food preparation techniques, the importance of sharing meals and the transmission of culinary knowledge from one generation to another. It also recognises the values of sustainability, the reduction of food waste and the close relationship between communities, local landscapes and their agricultural traditions.
Against this backdrop, the 2026 edition seeks to highlight the strong connection between gastronomy, territories and agricultural supply chains, showcasing how Italy’s regional products, traditional knowledge and commitment to quality contribute to preserving its culinary heritage while promoting sustainable food practices.