NAIROBI, Kenya, Nov 30 \u2013 Kenya is stepping up efforts to position its rich and diverse culinary heritage as a key tourism magnet, aligning with a global trend that sees food becoming a primary driver for travel decisions.<\/p>\n
This strategy was on full display during a special culinary experience hosted inside Nairobi National Park as part of the 10th annual Week of Italian Cuisine in the World. The event featured a live cookout session led by renowned Italian chef and digital influencer Lulu Gargari, celebrated for her Mediterranean recipes and sustainability-focused food content that reaches millions across social platforms.<\/p>\n
Speaking during the event, Lorenza Gambacorta, Deputy Ambassador of Italy to Kenya, highlighted the role of cuisine in strengthening cultural ties.<\/p>\n
\u201cCuisine helps people to know each other and meet, but it\u2019s also an example of tradition and culture because behind a plate, there is always a story,\u201d she said.
\u201cItaly and Kenya\u2019s joint efforts in cuisine highlight that behind the plates, a value chain exists\u2014driving an entire industry.\u201d<\/p>\n
Chef Gargari, the resident chef and brand ambassador of Italian food media giant GialloZafferano, is known for her ingredient-led cooking philosophy. Gambacorta noted that content from the event is expected to reach more than 70 million viewers globally, significantly amplifying Kenya\u2019s culinary tourism message.<\/p>\n
Global data signals a growing appetite for food-centered travel. According to the World Food Travel Association 53% of leisure travellers identify as culinary tourists, 81% of international visitors** consider food experiences when choosing a destination and the culinary tourism industry hit USD 1.09 trillion in 2024.<\/p>\n
Kenya aims to tap into this expanding market by showcasing its multicultural food landscape\u2014from coastal Swahili dishes to Afro-fusion, indigenous flavours and international cuisine.<\/p>\n
Chef Norah Bosibori of Utalii College affirmed that Kenya is well-positioned to host travellers with diverse tastes.<\/p>\n
\u201cWe feature a wide range of worldwide dishes. Whether you are coming from Germany, Italy, Japan, Asia, or anywhere around the world, there is a lot you can sample in Kenya.\u201d<\/p>\n
Lorna Nyaga, Kenya Tourism Board (KTB) Marketing Director, echoed this sentiment, framing Kenya as a global food experience.<\/p>\n
\u201cMagical Kenya is a melting pot of different cuisines. This culinary experience affirms our gastronomic diversity and tourism appeal\u2014we welcome international travellers to come and experience it.\u201d<\/p>\n
The Nairobi National Park cookout was jointly organized by the Embassy of Italy in Kenya, Italian Cultural Institute, Italian Trade Agency, Kenya Tourism Board, Kenya Wildlife Service, and Utalii College.<\/p>\n
This year\u2019s Week of Italian Cuisine in the World was officially launched at the Nairobi National Museum under the theme \u201cDining with Italy: 100 Years of Taste & Innovation\u201d, featuring an exhibition of 50 historic Italian menus, the first display of its kind ever held in Africa.<\/p>","protected":false},"excerpt":{"rendered":"
NAIROBI, Kenya, Nov 30 \u2013 Kenya is stepping up efforts to position its rich and diverse culinary heritage as a key tourism magnet, aligning with a global trend that sees food becoming a primary driver for travel decisions. This strategy was on full display during a special culinary experience hosted inside Nairobi National Park as […]<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-125622","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chezaspin.com\/blog\/wp-json\/wp\/v2\/posts\/125622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chezaspin.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chezaspin.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/chezaspin.com\/blog\/wp-json\/wp\/v2\/comments?post=125622"}],"version-history":[{"count":0,"href":"https:\/\/chezaspin.com\/blog\/wp-json\/wp\/v2\/posts\/125622\/revisions"}],"wp:attachment":[{"href":"https:\/\/chezaspin.com\/blog\/wp-json\/wp\/v2\/media?parent=125622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chezaspin.com\/blog\/wp-json\/wp\/v2\/categories?post=125622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chezaspin.com\/blog\/wp-json\/wp\/v2\/tags?post=125622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}