AINC, Associazione Italiana Nutrizionisti in Cucina, new ambassadors of Korean cuisine

Kimchi, and Korean snacks are increasingly present on the shelves of our supermarkets, a sign of an accelerating trend of K-food. European exports of Korean food exceeded 108 million dollars in 2025, and Italy is among the first among the first 5 European countries for imports (quifinanza.it). The interest in Korean cuisine is a cultural phenomenon also thanks to the health and innovative properties of its ingredients present in fermented products.

Thanks to the collaboration between aT Center Paris (Korea Agro Fisheries & Food Trade Corporation), the government agency of the Ministry of Agriculture of the Republic of Korea, and AINC nutritionists, members were able to participate in a training session to learn about the unique nutritional properties of Korean foods held by Korean chef Sun Young Koo with the presence of the president of the association Domenicantonio Galatà, who was awarded the role of K-Food Ambassador by Nam Sanghui, Director of aT Center Paris.

The training was held in Rome – One Day Chef headquarters – with the creation, explanation and tasting of some fusion recipes that are the basis of the classic “homemade” Korean meal. The cooking class proposed 5 must-have dishes that typically make up the traditional daily meal of Koreans – such as kimchi (rich in probiotics and vitamins), rice, soy sprouts, tofu, seaweed and fermented vegetables that offer important nutritional benefits and promote intestinal health, provide fiber, antioxidants and essential micronutrients, and contribute to a varied and balanced diet.

The collaboration aims to show how these ingredients can be easily found and integrated into Italian recipes, enriching menus with creative and healthy dishes.

In an Italy that increasingly embraces K Food, this project confirms the role of South Korea as an example of global food innovation, capable of dialoguing with local traditions to improve well-being and nutritional variety.