The 24th edition of the world’s largest annual food and beverage trade festival, Gulfood 2019, began this week in Dubai. Lounge Café Italiano was extremely proud to have Head Chef Luca Ghirelli be part of The Italian Trade Agency Food Lab and dish out two healthy Italian culinary delights.
This year’s theme at Gulfood is "The World of Good. The World of Food", and will feature the new first-ever Gulfood International Culinary League. The league will include a three-day Gulfood Innovation Summit and an all-new Start-Up program. The Innovation Summit attracts top-level decision makers from world-famous brands and organizations, from the United Nations World Food Programme to Facebook.
The Italian Pavilion, for the first time ever will host over fifteen experienced Italian chefs from Dubai and Italy's best restaurants will be creating a wealth of dishes catering to a range of dietary requirements. Chef Luca was privileged to be part of the Italian Trade Agency food lab where he prepared and presented two dishes to visitors at Gulfood.
- Sfoglia di Ceci con Crudo di Zucchine (Chickpeas Puff Pastry with Zucchini)
- 6.6 liters drinking water
- 300 g chickpeas flour
- 2 Green Zucchini
- 2 Lemons
- Taggiasca olives
- Fresh Mint Leaves
- Salt and Pepper
Zucchini contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. Serve raw to ensure all vitamins are preserved.
- Risotto Curcuma e Noci (Turmeric and Nuts Risotto)
- 350 g Vialone Nano rice
- 1 pc Medium Size Scalogno
- 300 g Yellow Pumpkin
- 60 g Walnuts
- 120 g Fresh Turmeric (60 g cleaned and peeled)
- 500 ml Extra Virgin Olive Oil
- Pepper Mill
- 1 liter of homemade Vegetable Stock
- Fresh Rosemary
This dish contains anti-inflammatory and antioxidant properties from turmeric and olive oil, with a support of Omega 3 from walnuts.
With the likes of Carla Brigliardori, Walter Potenza and 3-star Michelin Chef Heinz Beck present at the Italian Food Lab, Lounge Café Italiano was extremely proud to be part of it, as Chef Luca presented the recipes which were both glucose and lactose free, to the thousands of visitors. He says, "Healthy cooking is a responsibility. Food is not like clothes, which you wear but then take off and forget about them: it stays inside us".