The Officers Club of the Armed Forces of Italy (CUFA) took part in the Week of Italian Cuisine in the World organized by the Italian Embassy in Padgorica (Montenegro), with the chef lieutenant Massimo Biale and his sous chef chosen by Corporal Angelo Cerciello. .
Now in its fourth edition, this year the event seeks to enhance the concept of a Mediterranean diet, a nutritional model typical of the Mediterranean basin based on the consumption of fresh, natural, seasonal and local foods of plant origin. The low fats contained in this diet make the Mediterranean diet a healthy and balanced model of nutrition.
This year, therefore, food education is intertwined with the desire to enhance Italian food products, unique in their kind, as well as the most renowned and widespread throughout the world.
The collaboration between the Italian embassy in Padgorica and the CUFA has allowed the success of this review, making it varied in terms of events and rich for the guests.
Particularly appreciated during the show cooking evening, in addition to the excellent Italian pizza, prepared by the sous chef Cerciello, also the pasta with fresh pesto by chef Biale.
