When in Rome, eat like a Roman…
Pasta, pasta everywhere…. With the Italian staple being central to the cooking competition, it was but inevitable that pasta was the star of the two-day event. With the contestants getting inventive with their ingredients – we particularly loved Polish chef Pawel Galecki’s take on penne pasta with tomato topped with a crunchy bread and nut mix – we came to the realisation that while the classic pasta with just the sauce to adorn it might be the country’s go-to-staple (at least it seemed that way judging from the various dishes served on the final day), we like a bit of meat and veggies in ours, preferably with a hint of spice! Sadly the absence of the chef from Dubai (who was a no-show due to having missed his flight) meant we didn’t have a tasting voucher to use up (the participating media were allotted their respective chefs to try out their signature dishes) and had to make peace with the simple classic pasta dishes served up at the event. But we came away with a newfound respect for the humble pasta – made from the simple combination of wheat and water - and the cult status it enjoys not just in Italy, its home ground, but every corner of the world. The introduction of the new legume line of pasta made of red lentils and chickpeas was another highlight of the event. It’s truly amazing how the pasta has been adapted by so many cultures and its basic structure means it can be paired with practically anything – seasonal veggies or meat.