Treat Worthy

For an evening,guests at 15 Aurangzeb Road were transported to a Sammarinese culinary extravaganza.

For an evening,guests at 15 Aurangzeb Road were transported to a Sammarinese culinary extravaganza. Celebrating their first Republic Day in India,Ambassador Pietro Giacomini for the Republic of San Marino,along with Consulate General Analjit Singh,welcomed over 300 diplomatic and official dignitaries to showcase the cuisine and wines of San Marino,at their honorary Consulate over the weekend.

San Marino,one of Europes microstates,is a landlocked self-governing commune in Italy,with a very unique cuisine. Michelin star chef Luigi Sartini,from San Marinos most sought after restaurant Righi,was flown in especially to showcase their cuisine for the first time in India. From the traditional piadina,a thin toasted flatbread with a filling of cheese and ham,to homemade pasatello with prawns and semifredo honey desserts,the chef created an assortment of traditional cuisine for the event,slightly altered to suit the Indian palate. The main course consisted of ground maize flour in creamy gravy with a choice of meat sauce or mushrooms,cooked with garlic,rosemary,celery and powdered chillies.

Most of the preparations used authentic Sammarinese ingredients,majority of which were flown in for the night. Although the difference between Italian and Sammarinese food is very small,it is also very distinct, said the chef,who has been cooking in San Marino for almost twenty years now. For India Sartini made a few substitutions Where we generally use beef, said Sartini,Ive used chicken or eggplant.

Our cuisine is very simple and traditional, said ambassador Giacomini,and we only use homemade ingredients. We stay away from machine made foods, he added. The ambassador also shared his favourite dessert,the cacciatello cake that is cooked in low fire on a copper pan,and is then glazed with white sugar. It is meant to be eaten with the countrys popular dessert wine. Food is a lifestyle in San Marino,and the citizens are very particular about their choices,he iterated. Eighty per cent of our production is consumed at home, says Marco Arzilli,the Minister of Industry,Handicraft and Trade,who was also present for the evening. Therefore,we are very selective ourselves. Only the best survive.

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