Italian Ambassador to Nigeria, Stefano De Leo, has hailed Nigerian flour as an excellent choice for baking authentic Italian pizza.
De Leo made the statement during the inaugural event of the Italian 9th International Week of Cuisine, currently taking place from November 15 to November 23 in Abuja.
The ambassador, who is known for promoting Italian culture, shared his excitement about blending traditional Italian cooking techniques with Nigerian ingredients.
“Mixing Italian ingredients with Nigerian flour is a great combination for baking Italian pizza,” De Leo told an audience of food lovers, diplomats, and culinary experts at the event.
He emphasized that the use of local ingredients, such as Nigerian flour, aligns with a growing trend of sustainability in the food industry.
“Italian cooking techniques and ingredients can be adapted to incorporate ingredients from anywhere in the world,” De Leo explained. “By using Nigerian flour, we support the local economy and reduce the need for imports.”
The ambassador further explained that the decision to use Nigerian flour not only helps reduce the country’s reliance on imported goods but also adds value to the Nigerian flour market.
“Patronizing Nigerian flour will promote the local economy and boost the food sector in Nigeria,” he said. “By doing so, we can help support local farmers and encourage sustainable practices within the community.”
The Italian envoy also highlighted how food plays an integral role in Italy’s cultural and economic identity. According to De Leo, Italian cuisine, including famous dishes like pizza and pasta, is a major source of income for the country.
“Our food sector is part of the Italian economy,” he said. “Pizza, pasta, wine, and agricultural products are all crucial elements of what makes Italy an attractive destination for tourists.”
De Leo explained that visitors flock to Italy not only to see its historical sites but also to experience its rich culinary offerings.
“Tourists come to Italy to taste our pizza and wine, which are key parts of our culture and economy,” he said. “This is why we celebrate the Italian lifestyle every November around the world, to share our love for food and lifestyle with our host countries.”
The event also focused on fostering partnerships and exploring business opportunities between Italy and Nigeria.
“We want to entertain our guests and share business ideas that could benefit both our nations,” De Leo remarked. “This event is about looking for partners who are interested in investing in Italian products, such as wine, agribusiness, and technology.”
During the event, guests were treated to a variety of top Italian pizzas, including Neapolitan, Sicilian, Roman, and even Bagel pizza. Each pizza was prepared using a combination of Italian and Nigerian ingredients, with a special emphasis on local flour.
The Italian International Week of Cuisine serves as an annual platform for promoting Italian culture, particularly through its culinary traditions. De Leo highlighted how such events help strengthen ties between Italy and its host communities by showcasing the country’s culinary heritage.
“We use this event to promote not only the food but also the lifestyle that accompanies it,” he said. “Italy has a rich history in food, and we are eager to share this with our friends in Nigeria.”
The ambassador also noted the growing interest in Nigerian food and ingredients globally, thanks in part to events like this one.
“Nigerian food is gaining popularity worldwide,” De Leo stated. “By incorporating local ingredients into traditional Italian dishes, we can create something truly unique and exciting for global markets.”
He stressed that this culinary exchange would also provide an opportunity for Nigeria to boost its profile on the international food scene.
“Our goal is to create awareness about the quality of Nigerian products and promote Nigeria as a key player in the global food industry,” he said. “With Nigerian flour, we can offer something new, exciting, and sustainable to the world.”
De Leo’s remarks reflect a growing recognition of the potential for local ingredients to meet international standards in culinary practices. His support for Nigerian flour marks an important step in strengthening economic ties between Italy and Nigeria.
As the Italian International Week of Cuisine continues, it’s clear that food diplomacy is not just about sharing delicious dishes, but also about creating lasting partnerships that support local economies and sustainable development.
