Ab khan
When an Italian leaves Italy, the first thing on the missing list is parmesan cheese, tomato sauce and olive oil, the three quintessentials of the Italian gastronomy. Thanks to the Italian ambassador to Pakistan, Mrs. Marilina Armellin who gave the denizens of Islamabad an opportunity to treat their tastebuds with authentic organic Italian cuisine prepared by the two maestro chefs especially flown in from Rome to celebrate the 10th anniversary of the Italian cuisine week, titled, “Italian Cooking: Culture, Health and Innovation”. This showcase of culinary delight has been declared a yearly occasion all over the world, through Italian embassies, consulates and trade offices.
Welcoming the guests, at the seated gala, the ambassador thanked the audience in joining her to celebrate the event and shed some light on the theme of this year. “Three words that, together tell the whole story: culture because every recipe carries centuries of family memories, health because eating well is the oldest and the kindest form of medicine, innovation because a living tradition is one that knows how to surprise itself,” she explained beautifully.
Taking the opportunity of the culinary pundits in town, a one-on-one interaction helped to understand the secrets behind the popularity of Italian cuisine.
Chef Giuseppe Di Bella, a quinquagenarian, was born in a family where food was a livelihood. “Most of my family members are chefs, my parents, brothers, sisters and even my cousins.
I am graduate from Hospitality Institute of Palermo and worked under the wings of great master chefs from Sicilian cuisine industry,” explained the Chef Bella with the help of translator from his fellow college Chef Micoli Marie. Today with years of experience in the field of culinary, he wears many titles under his belt in the likes of Secretary of the Rome Chef’s Association, Councilor of the Regional union of Chefs of Lazio apart from receiving the highest honor of the Italian Chefs’ Federation, the Cocorum Collar and a lifetime achievement and professional excellence award and winner of the silver medal at the Italian Culinary Championships from time to time.
He has been a cookery and pastry lecturer at ENGIM San Paolo since 2018 and a famous TV chef celebrity.
Once done with aperitif’s, it was time for the five-course meal to begin and guest were already mouthwatering and hung-ho as what was in store. The seafood menu started off with a fingertip Mediterranean Shrimp permeating its residue in the palate till end. It was followed by Sea Bass before the main course a creamy all-time favorite Risotto arrived.
It was time to catch-up with Micoli Marie, the 35-year-old fellow chef, currently serving as Head Chef at the renowned Villa Marta, where she brings her creativity, technique and passion for the culinary arts to life every day. At the same time, she holds the position of Vice President of the Italian Chefs Federation – Rome Delegation, promoting and supporting the gastronomic sector both locally and nationally. Before taking on this role, she was responsible for all the Lady Chefs of Rome, where she built a team that represents the city at the Italian Culinary Championships with the highest female participation, fostering inclusion and gender equality within the culinary field.
Her work extends far beyond the operational kitchen: she is also a lecturer at ENGIM Vaticano, where she trains young aspiring chefs, passing on not only technical skills but also the fundamental values of the profession—passion, precision and respect for raw ingredients. In 2022, she was awarded the title of Ambassador of Italian Cuisine in the World, representing national gastronomic excellence in Poland.
Marie nurtured her passion for cooking from an early age, working in her family’s restaurant and gaining experience in fine-dining establishments. After leaving her Law studies, she dedicated herself entirely to the restaurant industry, attending numerous professional training courses in Italy and abroad. In 2013, she opened her first venue, the bistro-wine bar “Bacco B”, a personal project that achieved considerable success. Since 2019, she has collaborated with Villa Marta, where she works as chef. She has won several medals at the Italian Culinary Championships, including two silver medals and one bronze, and has taught courses in various culinary schools, promoting inclusive and high-quality food culture.
She has also had the honor of cooking for several state dinners for the Prime Minister, Giorgia Meloni, representing the excellence of Italian cuisine at an institutional level
She is currently also completing a degree in Food and Wine Sciences and Culture at Roma Tre University, further demonstrating her ongoing commitment to education and professional development in the gastronomic sector. Her story is one of determination, study and passion—qualities she now puts at the service not only of her own cuisine, but also of the new generation of chefs and of the entire Italian gastronomic community.
The finale of the evening was yogurt mousse with orange dark chocolate and it was lap smacking before calling it a night.
Dining and Cooking