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A Dinner with Camilleri: Culinary Journey into Sicilian literature – PAID EVENT

A Dinner with Camilleri: Culinary Journey into Sicilian literature

Date: 18 November 2025 (Saturday)
Time: 7pm
Venue: Sophia Loren House Hong Kong, 1/F, The Heritage Woo Cheong Pawn Shop, 60-66 Johnston Rd, Wan Chai, Hong Kong
Ticket price: HK$1200

Registration required. Reserve you spot here.

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In honour of the 100th anniversary of the esteemed Sicilian writer, Andrea Camilleri, we are collaborating with Dante Alighieri Society Hong Kong, Cheese Meets Wine and supported by Società Dante Alighieri Roma, Fondo Andrea Camilleri and Accademia Italiana della Cucina. We are pleased to present “A Dinner with Camilleri: Culinary Journey into Sicilian Literature” taking place on Tuesday, November 18, 2025, at 7 PM at Sophia Loren House, Hong Kong. The initiative is also part of ITALIA on Stage Festival promoted by The Consulate General of Italy in Hong Kong.

This event is designed for all who cherish literature and Italian gastronomy. It promises an enchanting evening filled with readings, documentary screening, and an authentic Sicilian dinner.
“A Dinner with Camilleri” is an important initiative aimed at celebrating and promoting Italian culture through the works of one of its most illustrious authors. The evening will commence with the screening of a documentary that explores into Camilleri’s life and his connection to Sicily. Guests will also have the chance to savour traditional dishes prepared by an Italian chef, complemented by carefully selected Sicilian wines while enjoying readings from Camilleri’s works related to the dishes from the menu.

This experience offers a unique opportunity to explore Camilleri’s literary contributions and the rich traditions of Sicily, fostering cultural interaction among diverse communities. And, at the end of the dinner, every guest will receive a gift related to Camilleri and Sicily!

  • Organized by: Italian Cultural Institute Hong Kong, Dante Alighieri Society Hong Kong, Cheese Meets Wine and supported by Società Dante Alighieri Roma, Fondo Andrea Camilleri and Accademia Italiana della Cucina