Italian cuisine is famous for being comfort food as well as the speciality of some of the most acclaimed chefs in the world. Shaheen Nouman discovers how this cuisine adapts to many different palates while remaining traditional
Meet the Experts
- Marcello Rivetti, executive corporate chef, BiCE International
- Luca Banfi, executive chef, Circo, InterContinental Abu Dhabi
- Fabio Nompleggio, executive chef, Frankie’s, Italian Bar & Grill
- Matteo Giordi, chef de cuisine, Ronda Locatelli
- Corrado Pani, executive chef, Solo Bistronomia & Vino Bar
- Mauro Ferrari, Italian chef, Tuscany, Grand Hyatt Muscat
Would you say Italian cuisine is popular in this region?
Marcello Rivetti, executive corporate chef, BiCE International: There are no doubts that it is definitely one of the most popular, and there are a multitude of Italian restaurants across the GCC. One of the reasons for its popularity is that it significantly contributes to the Mediterranean diet, which has been recognised by UNESCO’s epidemiological studies to help reduce the risk of coronary heart disease.
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Luca Banfi, executive chef, Circo, InterContinental Abu Dhabi: Italian cuisine is very popular in the region; you can see that just about every hotel, mall, and neighbourhood has an Italian outlet. It is mainly due to how well-known and recognisable Italian dishes are, and that there’s a bit of everything in Italian cuisine for every palate.
Matteo Giordi, chef de cuisine, Ronda Locatelli: Classic dishes of Italy are well known, like pasta arrabbiata and pesto. Residents now have many different Italian restaurants that are offering flavours from northern and southern regions, giving them a chance to explore the real taste of Italy.
Corrado Pani, executive chef, Solo Bistronomia & Vino Bar: Yes, for sure. Italian cuisine is very popular and has been playing a significant role in the hospitality industry in the UAE for the last couple of years. In fact, more and more people are also getting to know about regional Italian cuisine because of the many restaurants and outlets in the region.
Mauro Ferrari, Italian chef, Tuscany, Grand Hyatt Muscat: Italian food is popular throughout the Middle East due to its simple presentation and excellent taste.
How authentic is the preparation of Italian cuisine?
Rivetti: We always wish to be as authentic as possible to Italian tradition and heritage. As far as food is concerned, we are willing to tweak and adjust our offer close to the local taste, keeping in mind the respect for Italian traditions.
Banfi: I try to stay authentic in my preparations, focusing mainly on making the dishes a bit more contemporary. However, I have to be aware of the local audience, so instead of tweaking the dishes, I try to feature items that suit the taste of local diners.
Fabio Nompleggio, executive chef, Frankie’s Italian Bar & Grill: Tailoring to the local audience helps create a special experience for the customer, but I always ensure that authentic flavours and dishes from Italian heritage are showcased. Across the world, there are many small trattorias and pizzerias that face restraints when sourcing ingredients, and unfortunately end up giving diners an inaccurate impression of what true Italian cuisine is.
Pani: Of course some of the recipes are tweaked to suit the local audience in order to be more regionally friendly, but at the same time keeping Italian authenticity intact.
Ferrari: We always aim to give the guest an authentic Italian taste, hence we use the majority of our base products from Italy. If a guest would like to have some spice added, we can accommodate that.
Do you rely on importing ingredients or are there local products on the menu?
Banfi: I do rely on a lot of imported ingredients due to the fact that some items are inherently part of the culinary culture of Italy, such as cheeses and cured meats. However, I have found there are more and more businesses providing excellent quality, locally-made products, such as fresh pasta and dairy.
Nompleggio: We locally source as many ingredients as possible. A lot of the dairy products, vegetables, herbs, and spices that we use are from local suppliers. Speciality products that aren’t easily available here are flown in from Italy and other parts of Europe about three times a week.
Giordi: Our menus vary according to the four Italian seasons, so many ingredients are imported from Italy. At the same time, we are trying to support the local farms and markets by creating special menus using vegetables, fish, meat, etc. during periods where the climate allows the highest quality.
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