THE CULINARY CLINIC by Maurizio Pelli
Maurizio Pelli (Italian Gourmand): Writer and private chef in Dubai
How did I learn how to cook?
As the author of “Fettuccine Alfredo, Spaghetti Bolognaise & Caesar Salad: The Triumph of the World’s False Italian Cuisine” I tell how the foreigners imaginary has often changed our Italian classic gastronomic tradition into dishes such as spaghetti Bolognese in versions that defining â€œcreativeâ€ would be an understatement. My Italian cuisine is based on traditional dishes, and I pretty much cook Italian with French ingredients, which are more easily available, I do the contrary of the international cuisine does, using French technique with Italian products. I am proud to have been awarded the “Italian Cuisine UAE Award” in 2013.
I’ve always cooked and I have always had a strong attraction for good food. Although I had little time when I was a businessman, I did not fail to spend a few hours in the kitchen on weekends to prepare dinner invitations.
When I retired from the business I had spare time and I have started to cook and write as a hobby, I also enjoyed to be the chef of the offshore team of one of my former business partner during the world championships in Class One 2001. Now I am an “talian gourmand” and a private chef and expert in Italian food. An entrepreneur who organizes dinners and gastronomic events for different clients. Depending on the customer’s request, I could deal with everything from appetizers to music. Of course, the cuisine is the main business.