Discover how Italian Cuisine Week brought innovative fusion dishes to Ethiopia, featuring teff lasagna instead of wheat pasta.
Explore sustainable cooking with Ethiopian ingredients like teff grains, Ethiopian coffee in tiramisu, and hands-on trainings led by Italian chefs at Skylight Hotel and Ethiopian Airlines.
Learn about charity events at orphanages, strengthening commercial ties between Italy and Ethiopia, and the impact on local hospitality sector.
Featuring insights from Italian Trade Agency representative Claudio Pasqualucci and Ethiopian instructor Habetamu Wondemu on culinary creativity, global gastronomy, and cultural crossover.
A must-watch for food lovers interested in Italian cuisine, Ethiopian food fusion, culinary traditions blending, and sustainable eating.
