TIRANA, November 27/ATA/ In Tirana, there was held a special roundtable on Albanian gastronomy.
Attending the meeting were representatives of government institutions, embassies, the country’s main hotels and vocational schools gathered to discuss how Albanian gastronomy can be not only part of cultural identity, but also a strong bridge of international cooperation and promotion.
Also present at the roundtable was Guillaume Gomez, an iconic figure in French gastronomy, Head chef at the Elysée Palace for 25 years, president of Groupe Gastronomie decorated with the prestigious award of “Meilleur Ouvrier de France”.
He praised the art of Albanian cooking and emphasized its potential as a delicate and efficient instrument of modern diplomacy, comparing cuisine to a universal language that unites people across traditions and borders.
On her part, AIDA Director Laura Plaku Saro said that this roundtable is a clear evidence that the Albanian culinary tradition is not limited only to the taste of recipes, but also extends to the field of diplomacy, improving the image of the country through culture and hospitality.
The discussions during the roundtable also focused on the need to promote healthy food and local products, to use gastronomy as a diplomatic tool, to improve quality tourism and vocational education that shapes the next generation of chefs and tourism specialists.
Amidst the aromas of traditional recipes and innovative ideas, there was reiterated the fact that Albanian cuisine is much more than a collection of flavors: it is art, culture, identity and a powerful passport that takes Albania’s history to the international stage.
Later on, Albanian Investment Development Agency (AIDA) and Albchef organized in Tirana a special evening dedicated to Albanian gastronomy, where taste, aroma and art came together to tell a common story of our culture and tradition.
Prime Minister Edi Rama, Ambassador of France Catherine Suard, the most famous chefs of Albanian cuisine and other guests were guests to this special event.
AIDA CEO Saro appreciated, “This evening a meeting point of cultures and a new dialogue for Albanian gastronomy”.
The atmosphere of the evening was enriched by ballet performance, creating a beautiful combination between the artistic movement and Albanian tradition. The table had selected Albanian wines and the characteristic dishes of the country, which gave the evening a strong identity and presence that speaks to the world with pride.
Saro emphasized that this was just the beginning of a long journey of collaboration with local chefs, wineries and producers, to further promote Albanian gastronomy and its unique values internationally. An evening where Albania was shown in its best light, combining hospitality, taste and art in an unforgettable experience.
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