Sardinian cuisine will be the protagonist of the 10th edition of the Week of Italian Cuisine in the World (SCIM). The Italian Embassy in Oslo chose this event to present Sardinian food and wine traditions to the Norwegian public in collaboration with the Nuoro Chamber of Commerce and the Canne al Vento (Canes al Vento) ATI (Consortium for the Promotion of Italian Cuisine) association. This year's edition of the SCIM, promoted by the Ministry of Foreign Affairs and International Cooperation, is dedicated to the theme "Italian Cuisine: Culture, Health, and Innovation." Sardinian food tradition, the fruit of centuries of peasant and pastoral culture, based on the conscious use of local ingredients and characterized by a low environmental impact, fits naturally into this context.
The island's cuisine emphasizes durum wheat, legumes, vegetables, extra virgin olive oil, and dairy products, along with fish and meat. At the same time, the Sardinian diet is recognized as one of the healthiest and most balanced in the Mediterranean , associated with the island's longevity , one of the world's renowned Blue Zones . Simple recipes, slow preparation, and traditional techniques contribute to a rich yet low-waste diet. These recipes will be the focus of this evening's gourmet dinner hosted at the Residence, where Norwegian Minister of Industry and Foreign Trade Cecilie Myrseth will be the guest of honor. Tomorrow, November 19, the Embassy, in collaboration with the Italian Trade Agency (ICE), will welcome approximately eighty Norwegian food importers, restaurant and pizzeria managers, tour operators, journalists, and food bloggers to an evening inspired by Sardinian food and wine traditions. After an aperitif featuring cured meats and cheeses, guests will attend a presentation dedicated to Sardinian food and wine culture and the rich variety of local products, some of which are recognized by UNESCO as World Heritage Sites. The seminar will also feature a presentation on the Einstein Telescope, a scientific and technological project of international importance for which Italy is nominating Sardinia, in the area of the former Sos Enattos mine, as the host site.
The evening will conclude with a cooking show and dinner—expertly curated and commentated by Chefs Patrizia Moi, Antonella Floris, Daniele Lorrai, and Mirko Campus —which will feature products such as extra virgin olive oil, cheeses, cured meats, bottarga, fregola, and handmade pasta made with Sardinian whole wheat semolina—culurgiones and seadas. "The decision to offer our guests Sardinian cuisine," commented Italian Ambassador Stefano Nicoletti, "is perfectly aligned with the themes highlighted this year by the Week of Italian Cuisine in the World and demonstrates how regional gastronomic identity can be a powerful vehicle for culture, health, biodiversity, and sustainability." During the days of Scim 2025, Sardinian producers arriving in Oslo are also participating in numerous B2B meetings—organized by the Embassy and ITA—with local importers and distributors of Italian food and wine products. On Thursday, November 20, Scim 2025 will move to the Italian Cultural Institute (IIC) in Oslo, where a photography exhibition curated by the Institute in collaboration with the Istituto Superiore Regionale Etnografico (ISRE) will open.
"This year, too, we're promoting regional cuisine through an integrated territorial promotion event," explains IIC Director Raffaella Giampaola. "We'll introduce Norwegian audiences to lesser-known aspects of our island, retracing the ancient history of the Domus de Janas—the legendary "fairy houses," recently added to the UNESCO World Heritage List—and recounting folk traditions, the art of weaving, traditional clothing, and the rich local craftsmanship. We'll also look at the fundamental role of women in Sardinian history, up to more recent times with Grazia Deledda, the only Italian writer to win the Nobel Prize for Literature."
