Lifestyle

For the Love of Pizza!

 

A Step Back in History

 

In 1889, an Italian tavern owner Don Raffaele Esposito developed a pizza with tomatoes, mozzarella cheese and basil. Those ingredients reflect the colors of the Italian flag. He named it the Margherita Pizza, after the Queen of Italy, Margherita Teresa Giovanni. Thus, modern-day tomato-and-cheese pizza was born.

 

Close Up on Giant Pizza Cabaret

 

Da Vinci’s has a chef you can’t miss, the Italian Trattoria welcomes back renowned Chef Manolo to launch new concept, with stilts, juggling, acrobatics and who could forget the pizza!

 

Quirky Italian Chef Manolo Mosconi, has come back to Da Vinci’s at the Millennium Airport Hotel to formally launch the restaurant’s new concept.  The Italian trattoria hosted the nutty chef, much to the delight of foodies that are looking for that extra dose of excitement.

 

Whilst the real star might be the pizza, Chef Manolo will be working alongside Chef Maurizio and his team to transform the trattoria.

 

The child-friendly restaurant is also introducing the latest family-sized pizzas. Families are no longer forced to swap food from individual plates. It’s one dish for all and these bad boys are big enough for any hungry family to tuck in and share. Chef Manolo is there to happily set the scene, and with his crazy outfits, singing and dancing, the restaurant is the perfect venue for all families to enjoy.

 

Friendly waiters serve food-loving guests with free water and garlic bread on the quaint and traditional red checked table cloths. Accompanied by dim lighting, the restaurant has forgone menus with black boards listing the personal favorites of both chefs.

 

Giant pizzas aren’t the only focal point of the restaurant; with the latest offer from Da Vinci’s, anyone can a get any pizza or pasta with two selected house beverages. If diners are lucky, the quirky chef might even break out his saxophone!

 

This staple Italian joint is here to stay. With passionate chefs and exciting new dishes, Da Vinci’s Italian Trattoria is ready to welcome families and couples alike.

 

“It’s a very exciting move for us. By reinventing the trattoria, we will be adding new life to the restaurant. By adding dishes that are typically Italian such as Tagliatelle Verdi al Salmon and Capricciosa, we are bringing a totally new perception of Italian cuisine to Dubai. Italian food is very orientated towards families, so it was only natural that we would create the family pizza, letting families share their favorite food with ease,” said Maurizio Pisoni, Head Chef of Da Vinci’s. Commenting on the newest temporary member of the team, Maurizio went on to say “Manolo is a fantastic chef and entertainer, it’s great to be working closely with a friend in this revamp and together we always make a great team!”

 

Interview with Chef Uwe from Salon Horeca

 

How did you get started?

I did my apprenticeship in Germany in the Hotel Celler Hof.

 

What kind of food are you particularly interested in?

In my earlier years, I was always interested in French fine dining. Now it is basically across the board. At the moment, I’m working on Emirati Cuisine since we plan on opening a Traditional Emirati Restaurant.

 

Do you think chefs should have broad knowledge about all kinds of food or should they be specialized in one particular type?

An Executive Chef has to have a broad knowledge if he/she wants to run a bigger operation effectively. Specializing is only good enough for Restaurant Chefs. An Executive Chef needs to be involved in sales, marketing, etc. as well.  Today, cooking on its own is not enough anymore.

 

What do you think is so special about food in the Middle East?

I believe the most popular food in the Middle East is a good selection of Mezzah, with its family-style sharing concept.

 

What is your favorite ingredient?

I don’t think that I have one favorite ingredient, but if I have to name one, then it would be duck.  Personally, when it comes to spices, garlic, onion, and ginger are very essential.

 

Do you prefer to cook salty meals or sweet desserts?

I prefer to cook salty food with a sweet fruity touch.

 

Can you tell us more about the Horeca experience?

I’ve been at Horeca a few times and I’ve seen it only getting better after each time.

 

What is your number one aim?

On the professional level, it is to pass on as much as I can to the younger generation. As I always say, you need experience for things you cannot learn in school.

 

Would you share your favorite recipe with us?

One of my favorite recipes is pan fried salmon with avocado and passion fruit.

 

Do you have any messages to new chefs?

My message to young chefs would be to study, study and study. Work hard with passion and heart, and gain as much knowledge as possible. People can take from your bank account or your pocket, but no one can take your knowledge and experience.  Remember, knowledge is power.