Events, dinners, lunches and cooking classes, all dedicated to Italian culinary traditions, have been organised under the ongoing “Week of Italian Cuisine in Qatar” initiative, which is promoted by the Italian embassy and the ITA (Italian Trade Agency, the trade promotion section of the embassy).
These will continue until November 28, the embassy has said in a statement.
Conceived with the aim and pride of spreading one of the most precious aspects of Italian culture, the initiative counts in Doha on six restaurants that will offer a comprehensive menu of authentic Italian dishes from the regional traditions in the country, the statement notes.
On their menus are delicacies created only for this week, with particular attention to seasonal availability and the origin of the food products.
The doors are open for those wanting to take advantage of this opportunity at Cicchetti, Cucina, Paper Moon, Scalini, Signor Sasso, and Veritas.
As Italy won the Pastry World Championship only a few months ago, special attention is being given to desserts, all from the Italian tradition.
“We are proud to celebrate the 'Week of Italian Cuisine in Qatar' with such a high-quality choice,” said Alessandro Prunas, ambassador of Italy 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 the 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, has also invited to Doha Italian Michelin-starred chef Gianfranco Pascucci, who will hold at Marsa Malaz Kempinski a masterclass on November 28, and will prepare a gala dinner on November 29.
Owner of Pascucci al Porticciolo in Fiumicino, on the coastline just outside of Rome, and famous for his participation in many television culinary shows, Pascucci is one of the leading experts of Italian seafood cuisine.
“Pascucci is one of the main figures of contemporary Italian cuisine, linking his food to the territory where he grew up and the endangering marine habitat that he is trying to protect,” the ambassador concluded. “That is how his signature dish, Mare di Plastica (Plastic Sea), was born: the purpose is to raise awareness on the risk of pollution and waste on the marine environment.”