Rome: Filipino cuisine took center stage here as the Philippine Embassy launched the 3rd Filipino Food and Restaurant Guide titled 'From Home to Rome: Filipino Cuisine in the Eternal City,' alongside a special celebration of Filipino Food Month featuring the Philippine pili (canarium ovatum) nut.
According to Philippines News Agency, the event was held in collaboration with the Department of Agriculture and the Department of Tourism. It underscored the embassy's continuing efforts to promote Filipino culture, cuisine, and entrepreneurship in Italy through cultural and public diplomacy. Among the distinguished guests were Food and Agriculture Organization of the United Nations (FAO) Director-General Qu Dongyu, officials of the World Food Programme and International Fund for Agricultural Development, and representatives from the private sector and the Filipino community.
Held at FAO FoodS Lab on April 17, the event was highlighted by the unveiling of the updated food guide, which now includes three additional Filipino-owned restaurants in Rome -- Ka-Pamilya Filipino Restobar, Kusinang Capampangan, and Tambayan Filipino Restaurant and Cocktail Bar. More than a practical directory of addresses, contact details, and specialties, the guide serves as a cultural showcase, telling the stories of Filipino restaurateurs who continue to introduce authentic Philippine flavors to a global audience.
Ambassador Neal Imperial noted the growing international appreciation for Filipino cuisine, including recognition from institutions, encouraging both Italians and the international community to explore the restaurants featured in the guide. He emphasized that food serves as a bridge between cultures and a powerful expression of identity.
The event also celebrated Filipino Food Month through a special spotlight on the pili nut, a native crop from the Bicol region and parts of the Visayas prized for its nutritional value and versatility. Presented as both a symbol of Filipino identity and agricultural promise, the pili nut was introduced through tasting sessions and innovative gelato creations that fused Philippine ingredients with Italian craftsmanship.
Guests sampled new flavors created by gelato makers of Gel 'Istria and of Gelateria Formaessenza, including chili vanilla with salted caramel pili nuts, pili with Sicilian tangerine, and a non-dairy vegan pili gelato, a creative demonstration of how Filipino ingredients can adapt to Italy's celebrated culinary traditions.
In his message, Qu Dongyu underscored food as a reflection of culture, biodiversity, and shared human experience, describing the pili nut as embodying the Filipino character, 'soft with a big heart.' He also highlighted the role of food diplomacy in fostering harmony and international cooperation.
A presentation on the Philippine pili industry further emphasized its potential to support sustainable livelihoods for farming communities while elevating awareness of indigenous Philippine crops in the global market. Beyond gastronomy, the event reflected how food serves as a form of memory and identity for Filipinos overseas.
For many in the diaspora, Filipino cuisine is not only nourishment but a connection to home -- a way of preserving tradition while integrating into new societies. In Italy, where food is deeply woven into culture, the growing visibility of Filipino restaurants and products also speaks to the integration and entrepreneurship of the Filipino community.
Through the launch of the third edition of the food guide and the pili nut showcase, the Philippine Embassy reaffirmed its broader mission of strengthening cultural ties between the two nations while advancing global recognition of Filipino food, heritage, and innovation.
