Is Italian cuisine still as popular as ever in the region?
Francisco Javier Martín Romo, manager, Casa Mia, Dubai: Italian cuisine will always be very popular. In my opinion, this is because it’s light and can be eaten more than once a day. The Mediterranean diet is enjoyed by many in the Middle East, as it was created to be eaten and enjoyed in a warm climate, which it is here throughout the year.
Alfonso Ferraioli, head chef, Primavera, Bahrain: Italian cuisine is popular around the world and particularly in this region. Italian cuisine has developed through centuries of social and political changes, with roots dating back to 4th century BC. Italian cuisine has been influenced by the cuisine of ancient Greece, ancient Rome, Byzantine, Arabia and Normandy. Important changes occurred with the discovery of the New World and the introduction of ingredients such as potatoes, tomatoes, peppers and corn, now fundamental in the kitchen but introduced in quantities only in the eighteenth century.
Francesco Guarracino, executive chef, Roberto’s Abu Dhabi: Italian cuisine is as popular in the region as it is around the world because of its easy to understand flavours and textures for every palette — and it continues to grow in popularity due to its healthy and fresh nature, which, at the same time, does not compromise on the taste.
Christian Carrieri, head chef, Matto: Italian is one of the most popular cuisines worldwide, however, it is the culinary genre most misused. We have seen many restaurants claim they serve genuine Italian fare but dishes such as pasta with chicken and white sauce do not exist in Italian gastronomy.
Mauro Altea, head chef, Simply Italian, Dubai: Italian cuisine is still very popular in the region. There are two elements that will always keep it current; nostalgia and the sharing aspect of Italian food that creates a bond between diners.
Has Italian cuisine’s growth been challenged by the availability of other cuisines across the region?
Romo: All the ‘authentic’ cuisines of every nation are competitors of Italian food. One thing that makes Italian food different from other cuisines is that we try to prevent recipes from straying from the original ones used in regional and family traditions. There are recipes that were brought to the US over 100 years ago by Italian immigrants, which are still very popular. The same recipes in Italy are becoming less popular due to new ideas and interpretations but they will never fade completely as there will always be families continuing to pass the recipes down through generations.
Ferraioli: Italian cuisine is known for its diversity, abundance in taste and seasoning with international inspirations make Italian cuisine very appealing. With the growth of offerings in the region, the key to Italian cuisine’s popularity is its unique taste and composition. The success of any Italian dish is the freshness and originality of its ingredients [and] the extreme simplicity of the recipes.
Guarracino: A few years ago, Italian and French were the most popular cuisines. In the last decade we have seen many international cuisines entering the industry like Japanese, Peruvian, Mexican, Thai... which have become popular with consumers. But this has only pushed Italian restaurants to be better and more innovative in terms of flavour and concepts. We have to provide the best products made with best ingredients, technology and latest cooking techniques to have a recognised position in the current market.
Carrieri: These last years, Italian cuisine has been somewhat sidelined as cuisines such Peruvian, Japanese, fusion, Indian have grown in popularity and had the spotlight placed on them. We feel that the winds of change are in the air in Dubai and people are choosing to go back to basics. Italian food is genuine, authentic and superbly rich in flavour. Our main objective [is] to make genuine Italian cuisine accessible to all, while adopting a more casual feel.
Altea: There has been a boom of fusion food in the region but I think that Italian cuisine will never go out of fashion. It is not a trend, but rather a source of comfort to be able to taste food that has been passed down from generation to generation.
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