News in Brief:
– The Italian ambassador says that Nigerian flour is ideal for making pizza as he promoted sustainability and local farmer empowerment.
– He participated in an event that showcased Italian cuisine while fostering agribusiness partnerships between both countries.
Stefano De Leo, the Italian Ambassador to Nigeria, has commended Nigerian flour for its suitability in baking Italian-style pizza. Speaking during the ongoing 9th International Week of Italian Cuisine held in Abuja from November 15 to 23, the ambassador emphasised the importance of blending local ingredients with Italian culinary techniques.
He noted that using Nigerian flour in place of imported Italian flour presents a sustainable approach to baking while boosting Nigeria’s local economy. By incorporating local products into Italian recipes, he explained, the global Italian community can reduce dependency on imports and support local agricultural industries wherever they reside.
“The Italian cooking techniques and ingredients can also be used with ingredients from afar, making it sustainable by using the local products of our host community instead of importing flour from Italy,” he said.
Celebrating Italian lifestyle in Nigeria
The event, described by the ambassador as a celebration of the Italian lifestyle, is more than just a showcase of food. It highlights the integral role of culinary culture in Italy’s economy, which includes products like pasta, wine, agricultural machinery, and food technologies.
“Tourists go to Italy to taste pizza and wine, which are part of our economy. That’s why we celebrate the Italian lifestyle all around the world in November,” De Leo explained. Events like this also serve as platforms to foster partnerships in agribusiness, food technology, and cultural exchange between Italy and host communities like Nigeria.
The inaugural event featured some of Italy’s finest pizza styles, including Neapolitan, Sicilian, Roman, and Bagel pizzas, all prepared using Nigerian flour. This gesture underscores the potential for collaboration between the two nations in food production and agribusiness.
The ambassador further stressed the economic opportunities such partnerships could create, encouraging Nigerians to embrace Italian technologies and expertise to enhance their local agricultural practices. Such collaborations could unlock greater potential in Nigeria’s agribusiness sector, benefitting farmers and entrepreneurs alike.
A bright future for Nigerian flour
The inclusion of Nigerian flour in Italian cuisine signifies a step forward in global recognition of the country’s agricultural products. By adopting local resources, Italy showcases its commitment to sustainability while contributing to the growth of Nigeria’s food sector.
Farmers in Nigeria stand to gain from increased demand for local wheat, improved market access, and the possibility of technology transfers from Italy. As the event continues, it is clear that the partnership between Nigeria and Italy could pave the way for a stronger, more resilient agricultural economy.
