'Culinary diplomacy' and the imprint of Vietnamese - Italian spring rolls during the State visit

Vietnamese Ambassador to Italy Duong Hai Hung. (Source: VNA)

In July 2023, our President and his wife will pay a State visit to Italy - a visit with many layers of meaning, taking place on the occasion of the 50th anniversary of the establishment of diplomatic relations between the two countries. For us at the Embassy, this is the most important task in many years, and I always tell myself: the visit not only needs to be successful in all aspects, but also must leave a beautiful mark in the hearts of Italian friends, connecting more closely the emotional ties between the people of the two countries.

Since the beginning of my term, I have thought a lot about what could deepen that bond. Political diplomacy, economic diplomacy, cultural diplomacy – the core tasks of a Representative Office – are of course of utmost importance. But to reach the hearts of the people of both countries, I believe that something closer must be found.

I realized that Vietnam and Italy have countless similarities: from the shape of the peninsula stretching from North to South, the size of the population, to the open and friendly personality; from the love of coffee, football to family and community values. But the most prominent, the most touching, is the cuisine . My conversations with Italian friends are always lively and become more intimate when talking about food, with excitement and sometimes excitement.

Vietnamese people love pasta, pizza and many other Italian dishes. Italians love pho, spring rolls and other Vietnamese dishes when they have the chance to enjoy them. I asked myself: “Why don’t we create a common dish – so that cuisine can become a bridge of diplomacy and honor the culinary culture of both countries?”

The Vietnam-Italy Tourism Promotion Program 2025 in Milan sparked new ideas, partnerships and exchanges, contributing to the strong development of tourism relations between the two countries.

Failed experiments and unexpected opportunities

I started experimenting right in the Embassy kitchen. I talked and told the staff to try cooking pho, vermicelli, hu tieu... with spaghetti or Italian fettuccine. After about a week of experimenting, she shook her head and reported: "Sir Ambassador, this dish cannot be made, it is not good at all."

The idea of a fusion dish was still in my mind, until a chance appeared. I got to know a Vietnamese student studying abroad - Dinh Thi Hue - who was very good at cooking and had the honor of being the runner-up of the MasterChef Italy program. She was loved and widely known by Italians.

I invited Hue to the Embassy and shared my desire to create a “Vietnamese-Italian” dish to serve during the President’s visit. She thought about it, experimented many times and finally presented a great idea: using ravioli filling – an iconic Italian dish – wrapped in Vietnamese spring rolls.

After hearing that, I was delighted and nodded immediately: “That's right! This is the intersection we are looking for.”

A bold proposal and the nod of the Italian President

During the working meal with the foreign affairs advisor of the President of Italy, in addition to many official contents preparing for the visit, I made two proposals: Organizing a concert at the Presidential Palace (Quirinale) on the occasion of 50 years of diplomatic relations; and putting this Vietnamese-Italian fusion dish on the menu of the State banquet to welcome the President.

The advisor said that both matters required the President’s direct approval. A few days later, he called me back, his voice full of excitement: “The President has agreed to both.” I was really surprised - and touched. This was a very special exception for Vietnam. Throughout the 150-year history of the Italian Presidential Palace kitchen, no foreign chef had ever been allowed to prepare a dish for a State Banquet. Italians are very proud and always want to introduce their culinary quintessence to their guests.

Until now, I still silently thank the President for that decision – a gesture that was both warm and culturally profound – which contributed to tightening the bond of love between the people of the two countries.

Ambassador Duong Hai Hung (middle) and delegates attending the Vietnam-Italy Tourism Promotion Program 2025 event to contribute to promoting tourism cooperation between the two countries.

State Banquet and Vietnamese – Italian spring rolls

That evening, in the luxurious and splendid setting of the Presidential Palace, hundreds of high-ranking Italian guests from central to local levels gathered with the Vietnamese delegation.

The first appetizer served was Vietnamese-Italian spring rolls – “July Nem” (name given by chef Dinh Thi Hue): spring rolls with golden crispy skin from Vietnam, inside is Italian ravioli filling.

In his welcoming speech, the President of Italy told the story behind this special dish, talking about its cultural significance. I sat there, listening, and clearly felt the joy and pride when I saw many curious and interested eyes, smiles on the faces of the guests. That small spring roll, in a moment, became the "main character" of the State Banquet.

Diplomacy is a constant innovation.

For those in the profession, diplomacy is never just about stereotypes or macro issues. It is also about subtle, sincere gestures – but powerful enough to move and connect sympathetic hearts.

The story of the “July Nem” which combines two culinary cultures, with Italian ravioli filling in Vietnamese spring rolls, is proof of that. It reminds me that diplomacy is a constant creativity – creating ideas, activities, sometimes bold and unprecedented – but they are the ones that create memorable moments, contributing to connecting nations.

The spring roll is more than just food. It is a message that diplomacy, after all, is where culture touches culture, heart touches heart.