+ A
A -
Italian Ambassador to Qatar HE Pasquale Salzano recently hosted food experts and members of the media and civil society to a ‘Meet and Greet’ event, at the Al Messila Resort. The event, which marked the ‘Week of the Italian Cuisine In The World’, offered the guests a taste of authentic Italian Panettone special cakes.
The outgoing Italian envoy, along with chef Pino Lavarra, served the guests with Italian delicacies on the occasion.
“It’s my last week in Qatar. I thank the Amir His Highness Sheikh Tamim bin Hamad Al Thani for bestowing on me the Al Wajbah Medal,” the Italian ambassador said, while speaking on the occasion.
He said that as an ambassador, it was his last week meeting officials and friends and saying good-bye. “However, I feel like a part of the Qatari family that I shall never forget. I shall be visiting back as a Qatari family member.”
Meanwhile, promoting the Italian cuisine, he said the Panettone cake is a specialty on the Christmas occasion and is exchanged by families when visiting each other. “During my childhood I used to wait for Christmas to have a taste of the Panettone cake. The cake prepared this evening is very special as local Qatari dates have also been used along with Italian ingredients,” he said, while suggesting to produce the Italian Panettone with Qatari dates in the future.
He said the ‘Italian Cuisine in the World’ was an initiative to promote Italian traditional dishes and Italian culture and identity. Italian culinary, he noted, is a now a brand ambassador across the world.
The Italian envoy praised executive chef Pino and said the cake served on the occasion was handmade by the chef-led team.
Talking about the delicacy, chef Pino said the birthplace of Panettone cake was Milan. “Panetto is a small-size cake and attaching ‘one’ with it means bigger in size. It’s part of the Italian culture to offer the cake and I wanted to share the same joy with the guests as is the practice back in Italy during this season of the year.”
The chef added that although the cake looks very simple, it’s quite complicated to prepare. “Nine times out of 10, most probably, one may fail to make it,” he noted.
On being asked about the ingredients used in the Panettone cake, he said that high notched pasta, chocolate, dates, eggs, grapes, orange and sugar were used in the specialty.
The outgoing Italian envoy, along with chef Pino Lavarra, served the guests with Italian delicacies on the occasion.
“It’s my last week in Qatar. I thank the Amir His Highness Sheikh Tamim bin Hamad Al Thani for bestowing on me the Al Wajbah Medal,” the Italian ambassador said, while speaking on the occasion.
He said that as an ambassador, it was his last week meeting officials and friends and saying good-bye. “However, I feel like a part of the Qatari family that I shall never forget. I shall be visiting back as a Qatari family member.”
Meanwhile, promoting the Italian cuisine, he said the Panettone cake is a specialty on the Christmas occasion and is exchanged by families when visiting each other. “During my childhood I used to wait for Christmas to have a taste of the Panettone cake. The cake prepared this evening is very special as local Qatari dates have also been used along with Italian ingredients,” he said, while suggesting to produce the Italian Panettone with Qatari dates in the future.
He said the ‘Italian Cuisine in the World’ was an initiative to promote Italian traditional dishes and Italian culture and identity. Italian culinary, he noted, is a now a brand ambassador across the world.
The Italian envoy praised executive chef Pino and said the cake served on the occasion was handmade by the chef-led team.
Talking about the delicacy, chef Pino said the birthplace of Panettone cake was Milan. “Panetto is a small-size cake and attaching ‘one’ with it means bigger in size. It’s part of the Italian culture to offer the cake and I wanted to share the same joy with the guests as is the practice back in Italy during this season of the year.”
The chef added that although the cake looks very simple, it’s quite complicated to prepare. “Nine times out of 10, most probably, one may fail to make it,” he noted.
On being asked about the ingredients used in the Panettone cake, he said that high notched pasta, chocolate, dates, eggs, grapes, orange and sugar were used in the specialty.
