Expo 2025 opened its doors yesterday in Osaka, Japan, with participating countries presenting their visions under the central theme: “Designing Future Society for Our Lives.” Among the most anticipated national presences is the Italy Pavilion, which offers an immersive journey into the country’s artistic and culinary heritage.
At the heart of the pavilion’s concept — “Art Regenerates Life” — are works rarely seen outside Italy: the Farnese Atlas, Caravaggio’s The Deposition, Itō Mancio by Tintoretto, and four original sketches from Leonardo da Vinci’s Codex Atlanticus. These treasures have been loaned for the six-month expo, which is expected to attract nearly 30 million visitors from around the globe.
Already ranked among the top pavilions in a survey by Japanese broadcaster KTV, Italy’s offering places visual arts alongside gastronomy. Curated by the Italian food group Eataly, the pavilion’s rooftop restaurant will serve as a cultural hub until the Expo closes on 13 October 2025.
“We’ve taken this responsibility seriously, knowing how much Italian food culture means on the world stage,” said Andrea Cipolloni, Group CEO of Eataly. “Over the next six months, we’ll guide visitors through a virtual journey across Italy’s regions, celebrating the diversity of our culinary tradition.”
The dining experience will feature a rotating weekly menu spotlighting regional specialities from across Italy, along with educational programming including workshops and nutrition talks. The initiative is developed in collaboration with the Italian General Commissioner’s Office for Expo 2025.
“Bringing the authentic flavours of our regions to Osaka is more than just a gastronomic offering — it’s a cultural narrative,” said Ambassador Mario Vattani, Italy’s Commissioner General. “The pavilion tells the story of Italy through one of its most beloved and recognizable expressions: its cuisine.”
A CULINARY TOUR OF ITALY AT THE OSAKA EXPO, ONE REGION AT A TIME
The regional showcase began with Venice (13–19 April), featuring Spaghetti al nero di seppia and Seppie alla veneziana con polenta fritta.
Upcoming highlights include:
Calabria (20–26 April): Stroncatura Calabrese — a rustic pasta with anchovies, olives, and breadcrumbs — and a pizza topped with red onion and ‘nduja
Friuli-Venezia Giulia (27 April–3 May): White asparagus risotto and Tiramisù, the region’s claimed invention
Veneto, Puglia, Lazio, Sicily, Abruzzo, Sardinia, and others follow through October
Each region’s menu is crafted to reflect local ingredients, techniques, and culinary heritage, bringing authenticity to Expo visitors from around the world.
ITALY’S GREATEST HITS ON THE MENU
In addition to the regional programming, Eataly is offering a curated selection of Italy’s most iconic dishes, ensuring a consistent culinary identity throughout the event. These include:
Spaghetti al pomodoro (classic or with burrata), Carbonara, Trofie al pesto, Tagliatelle al ragù, Ricotta and spinach ravioli
Charcuterie boards with regional cheeses and cured meats
A variety of pizzas: Margherita, Diavola, Capricciosa, Salsiccia e ‘nduja, Mortadella e Burrata
Classic desserts: Cannoli, Panna cotta, Gelato, and Tiramisù
The restaurant’s offerings are paired with a comprehensive Italian wine list, providing visitors with a fully immersive experience of Italy’s food and wine culture.
L’articolo Eataly Brings the Flavors of Italy to Expo 2025 in Osaka proviene da Italianfood.net.