The Mediterranean diet is the most preferred and balanced food for a healthy lifestyle in the world, which can be eaten for the prevention of lifestyle-related ailments, said Italian Consul General in Karachi Danilo Guirdanella during of a speech at a HoReCa (hotel, restaurant, cafe) summit during an Italian cooking week underway at a Karachi hotel on Wednesday.
The summit, attended by guests from different backgrounds, showcased food ingredients and samples of Italian products with the aim of engaging B2B and B2C customers in the hospitality industry.
This year, the Italian Cuisine Week is dedicated to the theme “Tradition and perspectives of Italian cuisine: awareness and enhancement of food sustainability”, which combines the promotion of Italian agri-food products with the enhancement of the Mediterranean diet as a model of healthy and sustainable diet and lifestyle.
The Italian consulate in Karachi has invited two Italian guests of honor: Milanese chef Samuele Crestale and Antonio Fracchiolla, a cheese expert from the south. The two took everyone on a food tour of Italy with their culinary skills and their art of cheese making.
The Italian Consul General in Karachi also spoke about the protection and enhancement of Italian food products with a protected and controlled designation of Italian origin. During this week, Italian foreign missions abroad collaborated with partners to promote Italian culinary traditions, sustainable local agri-food products and exports by organizing promotional activities such as workshops, seminars and tastings.
One of the highlights of the event was the tasting of artisanal Italian cheeses by cheese expert Antonio Fracciolla, who shared his expertise with artisan cheese suppliers in the local market.
He also informed the public about the history and importance of cheese making in Italian culture, of which they are very proud. The cheese samples brought by the Italian cheese expert are registered under the Protected Designation of Origin (DOP).
Chef Samuele Crestale performed a live cooking demonstration for visitors. He cooked ‘PISAREI e FASO’, a classic dish of beans and pasta from Emilia Romagna and a decadent semi-frozen dessert called ‘SEMIFREDDO AL FONDENTE’.
Italian food products including kitchen equipment from Blue Mountain, Coffees Etc, Kohala, Horeca Systems and Pakeeza were on display. The recipes were showcased using Italian produce, while Real Cheese and The Vittles Company were present as local cheese vendors at the event.