His Excellency Ambassador of Italy Luca Franchetti Pardo, as part of the festive conclusion of the Italian Cuisine Week, organised a gala dinner on 17 November at one of Warsaw’s best restaurants, CONCEPT 13, located at 9 Bracka St. The dinner was attended by many diplomats with their spouses, representatives of the business world and people from the world of culture who are friends of the Italian Embassy, as well as the media.
The special guest at the ceremony was the Michelin-starred chef of Il Flauto di Pan restaurant at Villa Cimbrone in Ravello (Salerno), Master Lorenzo Montoro. A distinguishing feature of Lorenzo Montoro’s cuisine is his use of wild plants, of which he is an expert. His way of preparing dishes is pure gastronomic lyricism and is an exquisite synthesis of the rustic cuisine cultivated by the master and the nobility of the Amalfitan Coast region. As he himself emphasises: My world is among the plants growing wild by the unspoiled Sarno River. Vegetables and what the earth gives us form the basis for the concepts of the dishes I prepare.
Every year, Italian embassies around the world organise Italian Cuisine Week, which is an excellent opportunity to meet award-winning master chefs, attend seminars on the culinary art and wine traditions of the Italian peninsula, and celebrate the Italian lifestyle. This year’s slogan for Italian Week was “At the table with Italian cuisine: healthy and tasty,” which emphasised the benefits of Italian cuisine – its taste and positive effects on our well-being.
Ambassador Luca Franchetti Pardo summed up the event at the inaugural dinner with the following words: Italian Cuisine Week Worldwide is an opportunity to promote not only the traditional flavours and culinary novelties of the diverse Italian cuisine originating from our regions, but also a style of eating that is both healthy and full of flavour.
Italians have known for centuries the secret of true joie de vivre, which lies in culinary pleasures. Italian cuisine resembles a work of art, in which the finest aromatic ingredients blend harmoniously together to create a culinary masterpiece. One of its most iconic elements is, of course, pasta and the much-loved pizza, which have become a symbol of the Italian lifestyle. In the Italian pantry you will also find olive oil, tomatoes, fresh herbs and aromatic cheeses, which complement many dishes.
The dishes that dominated the tables at the dinner created a harmony of flavours that not only awakened the senses, but also transported guests to the picturesque landscapes of sunny Italy. As an aperitif, roasted octopus with amatriciana sauce was served. Seriola marinated in salt and sugar with capers, escarole and candied lemon was served as a starter. The main course was beef cooked with Aglianico red wine and annurca apple, which delighted the palates of guests. There was also a showpiece dessert by master Lorenzo Montoro, “Oro degli Eroi,” a lemon cream based on carob and rosemary sponge cake.
By tasting Italian delicacies, guests experienced an authentic gioia di vivere, or Italian joie de vivre, which is a symbol of the local culture. As Italians say – life tastes best in the company of good food.
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