Bruno Ferrari Chef

SAVE THE DATE | 17–19 APRIL 2026
📍 Hyatt Regency Delhi - La Piazza Italian restaurant

Delhi, get ready.

An exclusive Italian culinary experience is arriving where tradition, craftsmanship, and pure indulgence come together.

✨ 17 April Signature Wine Dinner
A refined journey featuring the iconic Prosciutto di Parma, paired with a handpicked selection of exceptional Piedmont wines elegant, bold, unforgettable.

✨ 18–19 April Special Set Lunch & Dinner
A curated menu where Parma Ham takes center stage, reimagined across dishes that celebrate the depth of authentic Italian cuisine.

This is not just a dinner.
It’s a story of heritage, flavor, and passion brought to your table.

Limited seats. One weekend. No repeats.

Bruno Ferrari Chef Asia Bruno Ferrari Food Visual Origini Hospitality Co.,Ltd. SUN LEI • SUSHI ATELIER Parco della Majella Shanghai
ProsciuttoDiParma ParmaHam MadeInItaly ItalianExcellence ItalianFlavours

Today, December 2025, Italy celebrates.
Our cuisine has officially been recognized by UNESCO as an Intangible Cultural Heritage a milestone that does not honor a single dish, but an entire chain of hands, history, land, hard work, and identity.

And as I read this news from the other side of the world, after 12 years cooking across Asia and Southeast Asia, one thing feels clear:
this victory also belongs to all of us who, far from home, defend the truth of our flavors every single day.

My cuisine was born in Abruzzo:
from the mountains that teach you essentials,
from the sobriety of real flavors,
from the nature that forces you to remove everything unnecessary.
That’s where my way of cooking comes from.
That’s where my way of living this craft was shaped.

Twelve years ago, in Dubai, I presented Pallotte cace e ove for the first time abroad.
Then came India, China, Hong Kong, Vietnam, Indonesia, Malaysia, and Thailand where even Gambero Rosso honored my work with Three Forks.
And everywhere I went, I carried the same message:
Italian cuisine is not marketing.
It is culture. It is identity. It is responsibility.

And now that the world recognizes it as a heritage of humanity, my wish is simple:

That every chef, in Italy and beyond, chooses real ingredients.
That every restaurant stops creating “copy-paste plates” and starts building real value.
That training becomes serious again, not a decorative extra.
That authenticity is no longer a trend, but a duty.

Because bringing Italian cuisine into the world means this too:
every time you serve a dish, you’re representing a story bigger than yourself.

And today, that story is finally written also by UNESCO.

Proud of the Italy that works.
Proud of Abruzzo, which raised me.
Proud to continue this mission, wherever I go.





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