The Mediterranean diet is the most preferred and balanced food for a healthy lifestyle in the world that can be consumed for the prevention of lifestyle ailments, said the Italian Consul General in Karachi, Danilo Guirdanella, while speaking at a HoReCa summit (hotel, restaurant, Café) spoke about an ongoing week of Italian cuisine at a hotel in Karachi on Wednesday.
The summit, attended by guests from different walks of life, presented food ingredients and samples with Italian goods with the aim of attracting B2B and B2C customers to the hospitality industry.
This year, the Italian Cooking Week is dedicated to the theme “Tradition and Perspectives of Italian Cooking: Awareness and Improvement of Food Sustainability”, which combines the promotion of Italian agricultural products with the improvement of the Mediterranean diet as a healthy model and sustainable diet and lifestyle .
The Italian consulate in Karachi has invited two special guests from Italy: the chef Samuele Crestale from Milan and Antonio Fracchiolla, a cheese expert from the south. The two men took everyone on a gastronomic excursion to Italy with their cooking and cheese skills.
The Italian Consul General in Karachi also spoke about the protection and upgrading of Italian food with a protected and controlled Italian designation of origin. During this week, Italian missions abroad worked with partners to promote Italian culinary traditions, local sustainable agricultural products and exports by organizing promotional activities such as workshops, seminars and tastings.
One of the highlights of the event was the tasting of Italian artisanal cheese by cheese expert Antonio Fracciolla, who shared his expertise with artisan cheese suppliers in the local market.
He also briefed the audience on the history and importance of cheese making in Italian culture, which they are very proud of. The cheese samples brought from Italy by the cheese experts are protected under the protected designation of origin (DOP).
Chef Samuele Crestale gave visitors a live cooking demonstration. He cooked “PISAREI e FASO”, a classic bean and pasta dish from Emilia Romagna, and a decadent semi-frozen dessert called “SEMIFREDDO AL FONDENTE”.
Italian foods were on display, including Blue Mountain, Coffees Etc, Kohala, Horeca Systems and Pakeeza kitchen appliances. Recipes made with the Italian products were shown, while Real Cheese and The Vittles Company were present as local cheese sellers at the event.