Recipes for success: Chef Massimo Pasquarelli offers advice and a tasty pasta recipe

Recipes for success: Chef Massimo Pasquarelli offers advice and a tasty pasta recipe
Short Url
Updated 13 June 2025
Follow

Recipes for success: Chef Massimo Pasquarelli offers advice and a tasty pasta recipe

Recipes for success: Chef Massimo Pasquarelli offers advice and a tasty pasta recipe

DUBAI: Patience, simplicity, and respect — for ingredients, people, and the craft itself — are the principles that guide Massimo Pasquarelli in the kitchen.  

Raised in the small Italian village of Pizzoferrato, Pasquarelli learned early on that good cooking is about more than perfect technique. That approach has shaped his three-decade career, taking him from Michelin-starred restaurants in Europe and Asia to his current role as corporate chef at Il Gattopardo, an Italian fine-dining restaurant in Dubai. 




Il Gattopardo is an Italian fine-dining restaurant in Dubai. (Supplied)

When you started out, what was the most common mistake you made?  

I was eager to impress and get things done quickly, but I learned that patience is a key ingredient not only in cooking, but in life in general.  

What’s your top tip for amateur chefs?  

Do not overcomplicate things: Select good ingredients, season well and taste your cooking. And enjoy the moment; avoid distractions.  

What one ingredient can instantly improve any dish?  

The secret ingredient is respect for the ingredients themselves. That is the most powerful and precious ingredient in the kitchen. 

When you go out to eat, do you find yourself critiquing the food?  

More than critiquing, I observe. I’m in love with the world of hospitality, and I treasure every detail. I want to capture anything that can enrich my knowledge and personal growth. But, I do know well myself to say that what truly makes a difference when I walk into a restaurant is a sincere, warm welcome with a pleasant smile. It costs nothing, yet it’s everything in hospitality. That simple gesture sets the tone for the entire experience. 

What’s your favorite cuisine? 

Honestly, it’s not so much about the cuisine or the dish, what truly matters to me is the company. To fully enjoy food, I need to be surrounded by good people. Whether it’s street food or fine dining, a shared meal becomes special when the atmosphere is warm, happy and positive. That said, I do have a deep appreciation for many cuisines: Malaysian, Thai, Japanese, Indian, Turkish, Singaporean, French, Arabic, Spanish, Italian, Australian and South American. But, what I treasure the most is the cuisine of Abruzzo, my region and my roots. It’s where my story began, and every bite is a memory. 

What’s your go-to dish if you have to cook something quickly at home?  

Pasta all the way. For example, a simple spaghetti aglio, olio e peperoncino. It’s fast, comforting, and you can elevate it by selecting quality ingredients, such a good olive oil, garlic from Italy, chili and fresh parsley.  

What customer request most annoys you? 

When you’ve chosen to work in hospitality, as a chef, I believe nothing should truly “annoy” you. Every guest is a privilege, and every request, no matter how unusual, is an opportunity to learn, grow and improve. Even in challenging situations, where a guest’s behavior might be perceived as difficult, my response should always be warm, respectful and human. That is the essence of true hospitality.  

What’s your favorite dish to cook and why?  

Cooking is a lifestyle for me, not just a profession. The ingredients I work with have been my companions on this journey for over 30 years. It’s difficult to say which dish, or even which ingredient, I prefer to cook. Each one tells a story; each one plays its part. Some weeks, I find myself completely into grilling. Other times, I’m fully immersed in developing vegetable dishes. It all depends on the moment, the mood and the inspiration. That’s the beauty of this craft, it never stops evolving.  

What’s the most difficult dish for you to get right?  

In truth, who can really say what is “right” in the kitchen or in a dish? Perhaps everything I cook is wrong in someone else’s eyes. Cooking is an art and, in art, there is no universal standard of perfection. Every dish is a personal interpretation — although you must respect the guidelines and concept of the restaurant. At the end of the day, we’re all still learning, no matter how long we have been in the kitchen. 

As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? 

No shouting. It has never been my forte. I believe in discipline with the most powerful word, respect. A kitchen must be structured and efficient, but that doesn’t mean it should run on fear. I lead by guiding, mentoring, communicating and pushing for excellence, but always by listening. I listen to every single one of my colleagues, my suppliers, my superiors and, whenever I can, to our guests. For me, passion drives performance more than pressure.  

Chef Massimo’s stracciatella agnolotti recipe 




Chef Massimo’s stracciatella agnolotti. (Supplied)

Stracciatella filling  

Ingredients: 

500 g stracciatella cheese 

125 g fresh ricotta cheese (well-drained) 

25 g parmesan cheese, finely grated 

40 g egg yolk (approx. 2 large yolks) 

Method: 

Drain the stracciatella: Place the stracciatella in a fine sieve or colander lined with cheesecloth over a bowl. Cover and refrigerate overnight (at least 8 hours), stirring occasionally to release excess moisture. 

Prepare the mixture: In a large bowl, combine the drained stracciatella, ricotta, grated parmesan and egg yolk. Mix well using a spatula or whisk until the filling is smooth and fully combined. Taste for seasoning. 

Pipe and store: Transfer the mixture into a piping bag. Seal or cover and store in the fridge until ready to use. 
Shelf life: Up to 24 hours refrigerated. 

Pasta dough  

Ingredients: 

100 g plain flour 00 

300 g semolina  

330 g egg yolk (approx. 12 eggs) 

Method: 

Mix the dough: Combine the plain flour, semolina, and egg yolk in a large mixing bowl or on a clean work surface. Knead the dough by hand (or in a mixer with a dough hook) until smooth and elastic, about 10–12 minutes. 

Rest the dough: Wrap the dough tightly in cling film and let it rest at room temperature for at least two hours. Note: dough can also be refrigerated for up to 24 hours, then brought back to room temp before rolling. 

Roll the dough: Cut into manageable portions. Using a pasta machine, roll each piece to a thickness of 1.5 mm, passing through the rollers at least twice for even consistency. 

Form agnolotti or ravioli: Pipe the stracciatella filling onto the pasta sheets, fold, seal with gentle pressure, and cut to shape. Keep covered with semolina until cooking. 

Tomato sauce  

Ingredients: 

500 g canned peeled tomatoes (San Marzano preferred) 

60 g garlic oil (see recipe below) 

700 ml water 

5 g salt 

Method: 

In a large saucepan, combine tomatoes, garlic oil, water, and salt. 

Bring to a gentle boil over medium-high heat, stirring occasionally. 

Once boiling, reduce heat and simmer for 10 minutes. 

Blend slightly (optional for smoothness), then taste and adjust seasoning if needed. 

Keep warm or cool and store. Shelf life: 2–3 days in fridge or freeze. 

Garlic oil  

Ingredients: 

50 g garlic cloves (peeled) 

500 g pomace oil (or light olive oil) 

Method: 

In a blender (vitamix or similar), blitz the garlic and oil until completely smooth and emulsified. 

Strain through a fine chinois or muslin cloth to remove any solids. 

Transfer to a vacuum bag and vacuum seal. 

Store in the fridge until needed. Transfer to a squeeze bottle 
Shelf life: 5–7 days refrigerated. 

Assembly: Agnolotti with tomato sauce  

Ingredients: 

6 agnolotti filled with Stracciatella 

50 ml butter emulsion (warm) 

Grated parmesan (as needed) 

2–3 tbsp tomato sauce (warmed) 

Method: 

Boil the pasta: Bring a large pot of salted water to a boil. Cook the agnolotti for 2-3 minutes (until they float and are tender). 

Warm the sauce base: In a sauté pan, gently warm the butter emulsion over medium-low heat. 

Combine and finish: Drain the agnolotti and transfer directly into the butter emulsion. Toss gently to coat. Add a small handful of grated Parmesan and toss again. 

Prepare tomato sauce: In a separate small pot, gently warm the tomato sauce. Stir and check seasoning. 

Plate the dish: Spoon a few tablespoons of tomato sauce on the pasta bowl.Place the agnolotti on top of the tomato sauce, garnish on top with freshly grated parmesan, basil oil, basil washed and dried.  

 

 


Riyadh Fashion Week issues final call for designer applications ahead of 3rd edition

Riyadh Fashion Week issues final call for designer applications ahead of 3rd edition
Updated 08 July 2025
Follow

Riyadh Fashion Week issues final call for designer applications ahead of 3rd edition

Riyadh Fashion Week issues final call for designer applications ahead of 3rd edition

DUBAI: Riyadh Fashion Week (RFW) is gearing up for its third edition, with organizers issuing a final call for designer applications. Fashion houses from across Saudi Arabia and around the world have until July 15 to submit their proposals for inclusion in the official calendar.

One of the Middle East’s most anticipated fashion events, RFW offers a platform for both emerging and established designers to showcase their collections to international buyers and industry leaders. 

The official calendar will feature a broad spectrum of brand activations beyond traditional runway shows. Designers can also take part in curated presentations, showroom exhibitions, trunk shows, retail pop-ups, creative takeovers, private dinners and immersive experiences. 

Saudi Arabia-based and international fashion brands across ready-to-wear, couture, menswear, and streetwear categories are eligible. 
“This is more than a runway,” said Burak Cakmak, CEO of the Saudi Fashion Commission. “It is a statement of creative identity, innovation, and ambition. Riyadh Fashion Week provides a high-impact opportunity for designers to tell their story on a global stage.”


Zayed National Museum to explore UAE’s storied history

Zayed National Museum to explore UAE’s storied history
Updated 08 July 2025
Follow

Zayed National Museum to explore UAE’s storied history

Zayed National Museum to explore UAE’s storied history
  • Located on Saadiyat Island, the Zayed National Museum has a bevy of illustrious neighbors including the Louvre Abu Dhabi, the Guggenheim Abu Dhabi, the Natural History Museum and teamLab Phenomena

DUBAI: As Zayed National Museum gets ready to open its doors in the UAE capital, Arab News spoke to director Peter Magee about the museum’s aims and what visitors can expect.

An opening date is yet to be announced, but the center will focus on the history of the UAE with special emphasis on Sheikh Zayed bin Sultan Al Nahyan. It will explore early human settlements that go back 300,000 years as well as the area’s language, traditions, and flora and fauna. 

“The narrative within the museum is guided by the enduring values of the UAE’s founding father, Sheikh Zayed bin Sultan Al-Nahyan,” explained Magee. “We look at those values and then we look at the way in which they guided him, but also the way in which they reflect social values which exist within the UAE both in the past and the present — and in the future.

Dr. Peter Magee. (Supplied)

“It's a national museum focused on the UAE, but of course it looks at the regional links which existed to other countries in the Arabian Gulf, the Indian Ocean and even further afield.”

One particular highlight is a full-size reconstruction of a Magan boat from the Bronze Age, constructed with reeds and palm-fiber rope. Magee and his team sailed in it for two days on the waters of the Arabian Gulf.

Located on Saadiyat Island, the Zayed National Museum has a bevy of illustrious neighbors including the Louvre Abu Dhabi, the Guggenheim Abu Dhabi, the Natural History Museum and teamLab Phenomena. (Supplied)

Located on Saadiyat Island, the Zayed National Museum has a bevy of illustrious neighbors including the Louvre Abu Dhabi, the Guggenheim Abu Dhabi, the Natural History Museum and teamLab Phenomena.

“The way I like to think about it is that each of these museums and institutions … is its own star … and in combination they appear like a constellation or something that can be read coherently together as well as individually,” Magee said.


Georges Hobeika showcases Fall/Winter 2026 collection at Paris Haute Couture Week

Georges Hobeika showcases Fall/Winter 2026 collection at Paris Haute Couture Week
Updated 08 July 2025
Follow

Georges Hobeika showcases Fall/Winter 2026 collection at Paris Haute Couture Week

Georges Hobeika showcases Fall/Winter 2026 collection at Paris Haute Couture Week

DUBAI: Lebanese designer Georges Hobeika presented his Fall/Winter 2025/2026 couture collection as part of Paris Haute Couture Week.

Known for his craftsmanship and red-carpet-ready designs, Hobeika’s latest offering featured a wide array of detailed gowns and structured silhouettes.

The runway collection showcased a soft color palette, with shades of beige, blush pink, maroon, black, blue, and brown making up the core color story.

Fabrics included heavily embroidered textiles, delicate lace, satin and tulle. Many looks incorporated tonal embellishments and shimmering surface details. 

Beaded bodices, crystal fringe, and metallic appliqués were prominent throughout the collection, adding texture and dimension.

Silhouettes ranged from structured floor-length gowns and A-line dresses to voluminous skirts and sleek, form-fitting eveningwear. There were also several mid-length and tea-length designs with sculptural detailing, along with a few two-piece sets featuring cropped tops and high-waisted skirts.

One standout bridal look appeared during the show — a long-sleeved gown with sheer detailing and silver embroidery. The dress was paired with a beaded headpiece and a trailing veil.

Accessories were kept minimal, with statement earrings and clean, slicked-back hair showed off by the models.

Toward the end of the show, Hobeika and his son Jad Hobeika walked the runway together to thank their supporters.

Paris Haute Couture Week kicked off on Monday with Schiaparelli’s Fall 2025 show, marking the start of a series of high-fashion presentations that will run through July 10.

The opening show did not begin with sequins or traditional red carpet glamor, but with the surreal sight of Cardi B and a live crow. 

Wrapped in a custom Schiaparelli gown of graphic fringe, the US rapper stood beneath the gilded columns of the Petit Palais, holding the black bird on her arm. Her avian plus one squawked, glared and nearly lunged — setting the tone for a monochrome show that itself soared straight into the surreal.

On the first day, Iris Van Herpen, Imane Ayissi, Rahul Mishra, Julie de Libran and Giambattista Valli also showcased their collections.

In addition to Georges Hobeika, several other Arab designers are on the calendar, including Ashi Studio, Elie Saab, Zuhair Murad and Rami Al-Ali.


Fontaines DC display words ‘Israel is committing genocide’ on screen at London gig

Fontaines DC display words ‘Israel is committing genocide’ on screen at London gig
Updated 07 July 2025
Follow

Fontaines DC display words ‘Israel is committing genocide’ on screen at London gig

Fontaines DC display words ‘Israel is committing genocide’ on screen at London gig

DUBAI: Irish post-punk band Fontaines DC played a sold-out concert in London’s Finsbury Park on Saturday night during which the words “Free Palestine” and “Israel is committing genocide” were projected onto screens. 

Lead singer Grian Chatten performed in front of the 45,000-strong crowd dressed in a kilt and a Sinead O’Connor t-shirt, the Independent reported. 

A piece of music equipment on the north London stage was wrapped in a Palestinian flag and “Israel is committing genocide. Use your voice” came up on the screens after the last song. 

The show comes after multiple artists voiced support for the people of Palestine at the Glastonbury music festival in June.

Last week, the US revoked entry visas for members of British punk-rap duo Bob Vylan following their Glastonbury Festival set, during which frontman Bobby Vylan led the crowd in a controversial chant against Israel’s military.

Performing on the festival’s West Holts Stage on Saturday, the artist shouted “Free, free Palestine” before encouraging the audience to chant, “Death, death to the IDF (Israel Defense Forces).” Video of the moment quickly spread online, sparking backlash.

Meanwhile, Irish rap group Kneecap drew one of the festival’s largest crowds at the West Holts Stage. Dozens of Palestinian flags flew in the crowd as the show opened with an audio montage of news clips referring to the band’s critics and legal woes.

Between high-energy numbers that had fans forming a large mosh pit, the band members — sporting keffiyehs — led the audience in chants of “Free Palestine” and “Free Mo Chara.” They also aimed an expletive-laden chant at UK Prime Minister Keir Starmer, who has said he didn’t think it was “appropriate” for Kneecap to play Glastonbury.

One member wore a T-shirt emblazoned with “We Are All Palestine Action,” referencing the direct-action network that targets arms factories supplying Israel.


The Open Crate: Meet the women protecting the Arab world’s artistic heritage

The Open Crate: Meet the women protecting the Arab world’s artistic heritage
Updated 07 July 2025
Follow

The Open Crate: Meet the women protecting the Arab world’s artistic heritage

The Open Crate: Meet the women protecting the Arab world’s artistic heritage

BEIRUT: What’s the point of owning a beautiful collection — whether art or collectibles — if there’s no proper way to showcase or preserve it?

This question lies at the heart of The Open Crate, a platform designed to help collectors digitize and preserve their collections. Founded by art specialists Amina Debbiche and Nora Mansour, the company offers an inventory and archiving service that catalogs everything from fine art and furniture to watches, books, and pens.

“People know exactly which crypto they have in their portfolio. But when it comes to art, they don't even remember the name of the artist on the wall,” said Mansour, a Lebanese finance expert turned art curator.

Debbiche and Mansour noted the urgency of digitizing art catalogues — especially in the Arab world.

“The thing with art, especially in our region of the world, is that it’s mostly held in private hands,” said Debbiche, a Tunisian art aficionado.

The privatization of artwork in a region with hotspots of instability makes the act of documentation a deeply political one: a means of preserving the unspoken victims of war — art.

To explain this, Mansour gave Arab News a hypothetical example: think of a Palestinian family in Jerusalem whose house is looted — if their artwork is documented, there’s proof it existed. It’s a map of what you own.

“It’s like our child, you know — it’s like having a baby together,” Mansour joked.

The child they created, The Open Crate, boldly and indirectly addresses an unspoken issue that has long plagued the region. Like any child, it has the potential to grow and carve out a name that its ancestors, and future generations, can be proud of.