Week of Italian Cuisine at UBT – Cooperation, Culture, and Innovation
25/11/2025The UBT Science, Innovation and Technology Park transformed today into the central venue of an important international cultural and scientific event, held within the 10th edition of the “Week of Italian Cuisine in the World,” one of Italy’s most renowned global initiatives.
The event, organized with the official support of the Embassy of Italy in Kosova, brought to UBT the Italian professor Tommaso Centrella from the “Vergani Navarra” Institute of the Province of Ferrara, who delivered an in-depth lecture on the innovative concept of “Culinary Medicine” — a field that merges culinary art, medical science, and nutrition to promote health through food.
Opening the event, the Rector of UBT, Prof. Dr. Edmond Hajrizi, emphasized the importance of cooperation with Italy and UBT’s role as a leading institution in education, innovation, and international partnerships.
“UBT is the home of interdisciplinary projects that bring value to students and society. Culinary Medicine is directly aligned with our vision for creating smart systems, new approaches, and innovative solutions that promote health and well-being. Today, Kosova and Italy are building new bridges of cooperation, and UBT remains a meeting point of this cultural, academic, and scientific partnership,” stated Hajrizi.
The Ambassador of Italy in Kosova, Maurizio Antonini, congratulated UBT for the organization and highlighted that this activity fully reflects Italy’s values and tradition regarding healthy food.
“Culinary Medicine is a field that brings together medical science, nutrition, and culinary art with the aim of improving health through what we eat. Italy has an extraordinary gastronomic heritage, deeply connected to health — we only need to recall the Mediterranean diet, recognized by UNESCO. UBT is the most suitable place for this conference because it is an institution that understands the importance of innovation and sustainable food culture,” stressed Antonini.
Professor Centrella presented to students and guests the modern concept of “Culinary Medicine,” emphasizing the importance of mindful eating, the use of natural ingredients, and avoiding excessively industrialized foods.
“Healthy eating begins with choosing natural, seasonal products that are treated with care. Every ingredient given to us by nature must be respected. This is the essence of mindful eating,” said Professor Centrella.
He spoke about the importance of hydration, healthy fats, antioxidants, and provided concrete examples from the Mediterranean diet:
“Extra virgin olive oil, seeds, leafy greens, whole grains, and seasonal fruits are our greatest allies. The right combination of foods strengthens our well-being.”
Following the lecture, he demonstrated the preparation of a pumpkin risotto, explaining to students professional techniques of rice selection, preparation of vegetable broth, and caramelization through the Maillard reaction.
The event added a new chapter to the academic and cultural cooperation between UBT and Italian institutions. It was attended by professors, students, and experts in gastronomy and health, who had the opportunity to interact directly with Ambassador Antonini and Professor Centrella.
