Celebrating an Italian Food Week in Qatar

Events, dinners, lunches and cooking classes, all dedicated to Italian culinary traditions, were organized as part of the ongoing initiative “Italian Food Week in Qatar”, promoted by the Embassy of Italy and the ITA (Italian Trade Agency, the trade promotion agency section of the Embassy).

These will continue until November 28, the embassy said in a statement.
Designed with the aim and pride of spreading one of the most treasured aspects of Italian culture, the initiative has six restaurants in Doha that will offer a full menu of authentic Italian dishes drawn from the country’s regional traditions, the statement noted. .
On their menus are delicacies created just for that week, with careful attention to seasonal availability and food origin.
Doors are open to those who wish to take advantage of this opportunity at Cicchetti, Cucina, Paper Moon, Scalini, Signor Sasso and Veritas.
While Italy won the World Pastry Championship only a few months ago, special attention is paid to desserts, all of which are from the Italian tradition.
“We are proud to celebrate ‘Italian Food Week in Qatar’ with such a high quality selection,” said Alessandro Prunas, Italian Ambassador to Qatar. “The Italian restaurants that have partnered with us in the initiative are among the best in Doha, and the special menus they have prepared exclusively for this occasion convey the best of Italian regional traditions with the creativity of their excellent chefs.”
To mark the end of the Week, the Embassy, ​​in partnership with Maserati and with the support of Eataly, also invited Italian starred chef Gianfranco Pascucci to Doha, who will give Marsa Malaz Kempinski a masterclass on November 28, and who prepare a gala dinner on November 29.
Owner of Pascucci al Porticciolo in Fiumicino, on the coast just outside Rome, and famous for appearing on numerous TV cooking shows, Pascucci is one of the foremost experts on Italian seafood cuisine.
“Pascucci is one of the main figures of contemporary Italian cuisine, linking his cuisine to the territory where he grew up and to the endangered marine habitat he tries to protect”, concluded the ambassador. “This is how his signature dish, Mare di Plastica (Plastic Sea), was born, the aim of which is to raise awareness of the risks of pollution and waste on the marine environment.”

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