To conclude the 2020 edition of the International Week of Italian Cuisine, which this year, as one might have imagined in Kenya as well, could not foresee events, shows and moments of aggregation and culture linked to our culinary tradition, the Ambassador of Italy in Kenya Alberto Pieri took the field directly.
Wearing a chef's pinafore, Pieri took part in the well-known programme "Pishi Home Chef" on the national NTV channel which, alongside the performances of the best national and international chefs, also features an episode dedicated to "VIPs" at the cooker.
The Italian Ambassador took the best advantage of the World Week of Italian Cuisine to personally promote the flavours, products and preparations of our home, trying his hand at a dish that is not a speciality of his land, Romagna (last year in Malindi he had made the classic piadina romagnola), the Neapolitan calamarata.
A seafood dish, also in honour of the Kenyan coast and its resources, which are in part common to the Peninsula, with fresh fish, in this case squid, with the addition of cherry tomatoes.
Italian white wine and extra virgin olive oil the clear differences that offer an added value, in addition of course to durum wheat pasta.
A nice and professional performance (with the finesse of removing the soul of the garlic before sautéing, to name but one) followed by the preparation of the classic Mi-To aperitif (Milan Turin) by the First Secretary Giacomo Montemerani.
Below is the video of the "tricolor" episode of Pishi Home Chef.