Italian, Vietnamese culinary traditions connected through hands-on experiences in university

Rome: Students from Saigon Technology University (STU) in Ho Chi Minh City took part in a series of culinary workshops with Italian experts on Tuesday, which “not only connect Italian and Vietnamese cuisines but also help both countries develop their culinary cultures”.

Fabio De Cillis, trade commissioner and director of the Italian Trade Agency in HCMC, made the remark at the second annual Vietnam-Italy Foodtech Day, a non-profit educational event held at STU in District 8.

The event welcomed representatives from the Italian Consulate; the Italian, Spanish and French Chambers of Commerce in Vietnam; the Philippine Consulate General; and the Trade Representative Office of Rheinland-Pfalz State, Germany. Major food and restaurant businesses such as Vissan and Golden Gate also participated.

Fabio De Cillis, trade commissioner and director of the Italian Trade Agency, speaks at the second annual Vietnam-Italy Foodtech Day, a non-profit educational event, at Saigon Technology University (STU) in Ho Chi Minh City, April 22, 2025. Photo courtesy of the uninversity.

“Culture is the foundation of cuisine. Italy is known for its pasta and coffee, but beyond that, we are committed to connecting Italian and Vietnamese culinary traditions through events like this,” said De Cillis.

He highlighted that Food Tech Day gives students hands-on experiences with Italian ice cream, chocolate, and pizza-making, while also introducing them to modern food technology.

Instead of their usual lectures, over 12,000 students and faculty members from STU engaged in hands-on culinary workshops led by both Italian experts and Vietnamese chefs. Participants were divided into five groups, each focusing on a different area: chocolate, gelato, pizza, beverage mixing, and food safety.

Each workshop allowed students to interact directly with experts and use professional equipment, helping bridge the gap between academic learning and real-world food production.

In the beverage mixing workshop, for example, students learned to differentiate between matcha and green tea powder, operated mixing tools, and observed the complete drink-making process. Two students were selected to prepare a cup of aromatic matcha under expert guidance.

Icecream workshop at the second annual Vietnam-Italy Foodtech Day at Saigon Technology University (STU) in Ho Chi Minh City, April 22, 2025. Photo courtesy of the uninversity.

In the chocolate workshop, hundreds of students were introduced to the process of turning cocoa beans into chocolate and got a hands-on look at machinery used in production lines. At the end of the session, they even sampled freshly made chocolate.

Tran Duong Xuan Vu, general director of TIM Corp, which specializes in providing F&B equipment and materials solutions, and the creator of the event, noted that access to Italian technology and equipment not only brings new knowledge to students but also inspires them to innovate and explore.

“This is especially important as Vietnam’s education system undergoes transformation – focusing on comprehensive personal development, entrepreneurship, innovation, and adaptability,” Vu stated.

Commenting on the significance of the program, De Cillis said that it promotes economic cooperation while giving Vietnamese students firsthand access to advanced European food processing technologies.

He emphasized that this kind of activity plays a vital role in the internationalization of education, helping Vietnam align with global training standards and enhancing students’ competitiveness in the international job market.

Associate Professor Dr. Cao Hao Thi, president of STU, added that the university actively promotes practical learning through collaborations with industry experts and businesses.

The school has also hosted Indian professors for academic exchange and maintains strong ties with a university in Thailand to share learning experiences, Thi added.