Monday, January 17
05:02 AM

Italian flavours

1 Dec 2020

Under the theme ‘Knowledge and flavours of Italian lands, 200 years after the birth of Pellegrino Artusi’, the Embassy of Italy in Muscat celebrated the Fifth Edition of The Italian Cuisine Week in the World (November 23 to 29). The Italian Cuisine Week in the World, an initiative promoted each year by the Italian Ministry of Foreign Affairs and International Cooperation, aims at raising awareness of Italy’s culture and tradition of gastronomy and focus on quality.

“The Italian Cuisine Week in the World is an opportunity to celebrate the variety and authenticity of Italian cuisine and reach the general public of the sultanate at a time when precautionary measures do not allow convivial events and live tastings” said H E Federica Favi, Ambassador of Italy in Muscat. “We want to take Italy directly to the homes of our Omani friends at this difficult time when the pandemic prevents us from moving and travelling.”

Italian Chef Alessandro Battisti (from GrayCliff Hotel and Restaurant) who delivered online lessons on Italian recipes for people in Oman during the week, said, “Traditional recipes tell us how from a few elements, all very fresh, you can create dishes able to satisfy every palate in the name of a healthy and balanced diet, like the Mediterranean one, embedded in the intangible cultural heritage of humanity”. 

Here Chef Battisti shares some of his classic recipes:

Risotto alla pescatora

100g of carnaroli rice

20g extra virgin olive oil

150g clams

150g mussels

100g squid

3 shrimps

3 langoustine

3 stems of thyme

3 stems of parsley

Salt and black pepper, to taste


Roast the rice with black pepper and extra virgin olive oil. When the rice turns golden, add the shrimp stock. Drop the stock and turn the rice with a spoon for 13 minutes. Around 3 minutes from the start, add the clams and the mussels, so that they get time to open and add flavour to the risotto. Put the squid cut in slices halfway. When the risotto gets cooked, remove from fire and add the shrimps, langoustine, thyme and parsley chopped. Stir in some extra virgin olive oil. Serve with the langoustine on top as decoration.


Oven baked potato roast sea bass


1 whole sea bass

1 lemon

3 stem of parsley

1 stem of thyme

2 potatoes

Salt and black pepper, to taste

300g cherry tomatoes

40g black olives

25g extra virgin olive oil



After cleaning  the sea bass, ash for 30 seconds under cold water. Season with the salt and black pepper and stuff the belly with the lemon cut in half, thyme and parsley. Put the fish in a glass plate, slice the potatoes and recreate the scales on the skin of the sea bass fillet. Add the cherry tomatoes, the black olives and season it again with salt, black pepper and extra virgin olive oil. Bakes the fish in the oven for 15-20 minutes at 180º C (for a 1kg fish). Finish with a drizzle of extra virgin olive oil.





3 egg yolks

40g of sugar

3eggs whites

40g of sugar

180g of mascarpone cheese

1 cup cold coffee (espresso)

1 pack of savoiardi (ladyfingers) biscuits

Cocoa powder – for dusting



After separating the egg yolk from the white, whisk the egg yolk with one part of the sugar in a bowl. Add slowly part of the mascarpone cheese, because they have different consistences. When they blend well, add the rest of the mascarpone cheese and place in the fridge for one hour. In another bowl, whisk the egg white with the other part of sugar and rest in the fridge. In a pastry pan, add in the egg white in three instalments with the mascarpone cheese mixture, mixing from the bottom to the top. When the tiramisu cream is ready, put it in a piping bag with a striped slot. Dip the savoiardi biscuits horizontally in cold coffee for one second each side. Put the savoiardi biscuits on a plate, add the mascarpone cream over them, in layers, and garnish with the cocoa dust.

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