A gala reception at the residence of the Italian Ambassador Carlo Baldocci concluded the sixth edition of the Italian Cuisine Week in Kuwait on Sunday. The event opened in Kuwait TV studios on November 21, 2021, with the collaboration of "Riccardo Restaurant" of Sheraton Kuwait, the oldest Italian restaurant in Kuwait and his team, led by Executive Chef Simone Murru. Over 150 people including representatives of the diplomatic community and Kuwaiti civil societies attended the event.

During the evening, a book "An Italian Food Journey, 50 iconic dishes and products of excellence", created by the Italian embassy in Kuwait, in collaboration with ItaliaSquisita, was presented and offered to guests. The book talks about chefs who wrote 50 recipes after visiting the most important locations in Italy. Ambassador Baldocci specified in this regard that this book is dedicated to those who love Italy and it is not only a recipe manual, but also a "travel companion" for those who live in Kuwait and want to visit Italy.

The Italian Cuisine Week in Kuwait was also characterized by a series of events promoting Italian food products. The Kuwaiti public is in fact increasingly attracted to Italian cuisine and products. Statistics show that retail sales of Italian food products have increased by around 25% over the past two years. Today, the Italian restaurants in Kuwait are providing more choices for take-away, and the distributors are adding new Italian products to the market, where more Kuwaitis are experimenting with Italian dishes at home.

"Tradition and perspectives of Italian cuisine: awareness and enhancement of food sustainability" was the main theme of the 2021 edition, which combines the promotion of Italian agricultural and food products with the enhancement of the Mediterranean diet as a healthy and sustainable model of nutrition and lifestyle. Also on the occasion of the Italian Cuisine Week, the Italian embassy signed first agreement for the launch of a "Food Academy" which will organize Italian cooking classes and workshops, as well as specialized seminars on nutrition and characteristics of Italian agricultural and food products.