The Embassy of Italy in Wellington is pleased to present the programme of events and menus planned for the 2024 edition of the Week of Italian Cuisine in the World, which will take place from November 16 to 22.
Now in its ninth edition, the Week of Italian Cuisine is the annual thematic event dedicated to promoting Italian cuisine and high-quality agri-food products, organized worldwide by the diplomatic and consular network of the Ministry of Foreign Affairs and International Cooperation, Italian Cultural Institutes, ICE Offices, Chambers of Commerce, trade associations, culinary schools, and professionals in the food and wine sector.
This year’s initiative, dedicated to the theme “Mediterranean Diet and Cuisine of the Roots: Health and Tradition,” pays tribute to the deep roots of Italian culinary tradition, highlighting its benefits for well-being and health. The edition aims to showcase food as an expression of cultural and personal heritage, while also strengthening ties to our land of origin. Food represents an authentic bond that unites individuals and communities, reinforcing our sense of belonging and passing on an identity-rich heritage from one generation to the next.
List of Events in
New Zealand
LA BELLA ITALIA
10 Nevis Street, Petone, Lower Hutt
04 566 9303
labellaitalia.co.nz
La Bella Italia is inspired by Massa Lubrense, its bounty from the land and sea, and the hometown of Antonio Cacace and his family owned hotel-restaurant, La Primavera. The menu for the Week of Italian Cuisine will take you to the beautiful Baia di Ieranto with its pristine crystalline waters, where the Sorrento Peninsula meets the Amalfi Coast, an ancient place where the humble lemon is revered in cultural traditions. The local variety, known as femminello, is widely used in cooking and traditionally grown in orchards, protected by chestnut tree pergolas to protect the lemons.
Primo: ‘Ulisse’: Lemon and prawn risotto with spring onions, chilli, and parmigiano.
Secondo: ‘Le Sirene’: Pescato (market fish) with gremolata, salad of witloof, radish, rocket, capers, and lemon vinaigrette.
Per Finire: ‘Dolce Amaro’: Lemon Gelato with Il Convento Liquirizia Liquore (Licorice liqueur) from Massa Lubrense.
MEDITERRANEAN FOODS 
TRATTORIA + DELI
42 Constable Street, Newtown, Wellington
04 939 8989
mediterraneanfoods.co.nz
Available every evening for dinner during the Week of Italian Cuisine, indulge in a specially curated set menu priced at $42.50 per person, showcasing dishes that reflect the chefs’ personal heritage and family traditions.
Entrée: “5&5” Schiaccino with Livornese cecina and marinated grilled eggplant (Tiziano Ghelli)
Main: Orecchiette alla Barese with broccolini, anchovies, and olives (Gabriele Cagnetta)
Dessert: Seada Sarda (Nicola Spano)Mark your calendar for an unforgettable Italian experience at Mediterranean Foods in Newtown.
Event: Let’s Crack the Superfood!
On Sunday, November 17th, at 12:00pm you can take part in the opening of a 35 kg wheel of Parmigiano Reggiano, while Raffaele, store manager at Medifoods, shares the story and tradition of the world’s most famous Italian cheese, with exclusive pricing for this special occasion.!
PADDLES RESTAURANT
Beach Rd, Apia, Samoa
+685 21819
paddlesrestaurantsamoa.com
Originally from Colle Umberto (Treviso, Veneto), Chef Eliseo Rossi has been bringing authentic Italian cuisine to Samoa for over 18 years, drawing inspiration from the northern regions of his homeland. In honour of the Settimana della Cucina, he will present a Mediterranean Baked Fish dish that combines local ingredients with Italian culinary flavours.
PASSO RESTAURANT
159 Kāpiti Road, Paraparaumu
04 2987277
passo.nz
A Sicilian culinary journey in the heart of the Kapiti coast.
For the entire week, Michele Passarello will be presenting a special $65 menu that honours his roots in Agrigento (Sicily) and its rich culinary heritage:
Entrée: Panelle (Sicilian Panelle)$12;
Main: Lasagne Bianche alle zucchine (Sicilian Zucchini lasagna)$32;
Sides: Caponata di Melanzane (Eggplant Caponata)$14;
Dessert: Gelo di Melone al Marsala (Rockmelon Jelly & Marsala Sauce)$15.
MEDITERRANEAN FOODS 
TRATTORIA + DELI
322 Tuam Street, Christchurch Central City
03 379 5122
mediterraneanfoods.co.nz
During the Week of Italian Cuisine, Mediterranean Foods proudly presents a special dish rooted in the traditions of the Veneto region in Northern Italy: Risotto con Asparagi. Made with tender organic asparagus and the finest Arborio rice, this creamy risotto celebrates the freshness and simplicity of Italian springtime flavours.
BABAGATTO 
7 Morrison Street, Nelson
03 548 0444
babagatto.nz
At Babagatto’s, you’ll discover a special menu inspired by the rich traditional cuisine of Emilia Romagna, the homeland of Alessandra and Raffaello:
Pinzimonio;
Piadina with ViaVio Stracchino Cheese and Prosciutto; Cheese Board;
Gnocchetti with Sausages;
ViaVio Ricotta with Caramelized Figs or Panna Cotta with Mixed Berries.
STEFANO’S
91 Trafalgar St, Nelson
03 546 7530
stefanos.co.nz
A special antipasto menu which represents memories of the traditional street food from the different areas of Italy their chefs call home:
Supplì alla Romana: Deep fried rice balls with ragù and mozzarella (Roma, Flavio Barutti);
Sfincione Palermitano: Focaccia Pizza dough with CacioCavallo cheese, anchovies, slow cooked tomato sauce with onion and bread crumbs (Palermo, Gaetano Arico);
Panzerotto Pugliese: Deep fried folded Pizza dough with Italian tomato sauce and mozzarella cheese (Puglia, Giovannino Curci)
THE TRADING POST 
1 Hall Road, Paengaroa
07 262 0142
thetradingpost.nz
At dinner hours (Thursday and Friday from 5:30 to 9:00 PM), chef/owner Simone Saglia will present Agnolotti del Plin, filled with ricotta and thyme and served with a lemon sauce. These traditional square ravioli are sealed by a small pinch (“plin” in the Piedmontese dialect), which gives them their distinctive shape. A Mediterranean-inspired spring/summer menu will be available from Tuesday to Saturday, 9:30 AM to 2:30 PM.
PODERI CRISCI
205 Awaawaroa Rd ,Waiheke Island
09 372 2148
info@podericrisci.co.nz
During the Week of Italian Cuisine, Antonio Crisci’s menu will feature a typical dish from Neapolitan cuisine, Pasta e Patate con Provola e Pancetta (Pasta and Potatoes with Pancetta and Provola Cheese), showcasing the vibrant tastes and rich traditions of his heritage. His lifelong passion for flavours began in his mother’s kitchen in Naples, Southern Italy, where his grandmother taught him the secrets of Italian cuisine.
ALLA PROSSIMA
Abstract Hotel, 8 Upper Queen Street, Auckland CBD
09 3201671
www.allaprossima.co.nz
Celebrate the Week of Italian Cuisine with Alla Prossima, a recently opened Italian eatery located within the Abstract Hotel, specialised in authentic Emiliano-Romagnola cuisine. Chef Gabriele Marangoni will present Balanzoni, homemade spinach infused ravioli stuffed with mortadella, prosciutto, spinach, Massimo’s ricotta, aged Parmigiano Reggiano and truffle, served in a creamy truffle sauce.
The name refers to a Dr. Balanzone’s traditional carnival mask from Bologna, hometown of Chef Gabriele.
LA DOLCE VITA COOKING CLASSES
49 Wiggins Street, Sumner, Christchurch, New Zealand
022 1921495
https://www.italiancookingclassesladolcevita.com
Tuesday 19th November at 6.30 pm, take part into Clotilde Romano’s class and learn how to make authentic fresh Gnocchi from Sorrento, with Buffalo mozzarella, parmesan and basi
L2, Tory st (crn Vivian St), Wellington
