21 national restaurants recover the recipes of ancient Italy

“Italian cuisine has been a victim of its own success,” laughs chef Stefano Barbato. “There are many restaurants that have merged ingredients which have little or nothing to do with the real gastronomy of my land. To imagine! Milk cream in the carbonara! My God!”.

Laughing, the famous Milanese gourmet cited fusions that flooded the collective imagination. “The original Italian food has few ingredients and a excellent raw material. This is why the Mediterranean diet is considered one of the best in the world,” he added.

These two elements, the tradition and well-being, are the goals of the Italian Food Week (which took place from November 14 to 20 in the city of Quito), the seventh edition of which was launched this week by the Embassy of said country and the Ecuadorian-Italian Binational Chamber of Commerce. In order to recover the traditional recipes and highlighting the medical benefits of the Mediterranean diet, the two entities have opened a call to all Italian restaurants in the country.

That’s how he explained it Elio Guelli, Commercial Attaché of the Embassy. “The Mediterranean diet promotes a balanced diet, combined with a dynamic and non-sedentary lifestyle. The benefits are proven by statistics, as Italy is one of the countries with the longest living population in Europe. We wanted to highlight and promote the link between foodthe sustainability and the biodiversity which encompasses our gastronomy”.

Authentic Italian cuisine has few ingredients and good raw materials. This is why the Mediterranean diet is considered one of the best in the world.

Stefano Barbato, Italian chef. Italian Cccina Week held in Quito

Like the ‘nonna’ did

Chef Barbato reviewed the menus and preparation of each of the candidate establishments. “The main feature of the call was that they used traditional recipes and original and certified ingredients”.

twenty-one restaurants in Quito, Guayaquil, Cuenca, Manta, Santo Domingo, Puerto López, Salinas and Otavalo they have been accepted.

In the capital, thirteen establishments have obtained the label. “These are restaurants that cover a wide variety of dishes and regions, but what they have in common is the high quality of their products and their spotless kitchen. These are recipes that have been passed down from generation to generation,” says the chef.


In old europe, tradition is in the blood. The establishment was the first to make pizzas in the capital. The premises were opened in 1967 by Luki Spaziani. That’s how he says it Maria Cristina Mora, who now leads the administration after the death of the leader and his mother, Lupe Mora, Spaziani’s wife, in 2021.

“I’m the second generation that’s in charge of the restaurant and I think it’s a fair tribute to my parents It’s a testament to their love story,” he said. Since his parents’ marriage, the mediterranean diet It was a constant at home. The famous gastronomic fusion has never been talked about. “My parents treasured their recipes as they were.”

For Italian Food Week, Mora chose some of Spaziani’s signature dishes. The first half is made up of mussels a la marinera, spaghetti di mare, grilled sea bass and panna cotta with red fruits.

One block from La Vieja Europa is Il Risotto Lounge. The name of the venue dates back to the mid-90s, when it first opened. The site had two sales, up to maite almeida acquired it in 2019.

keep them traditional recipes of the place and its authenticity were of vital importance to her. “I wanted coming to eat here to be a special experience for the customer, that what he tasted was delicious and above all traditional. Keeping it that way has been difficult as some products have become scarce, but we do everything we can to ensure that everything we serve is authentic,” he said.

The menu for the Italian Food Week at Il Risotto Lounge, it consists of a caprese salad, an apple, walnut and gorgonzola risotto, a bruschetta and a fiorentino zucotto.


The wine pairing it is essential in all the menus presented, because alongside the gastronomic event, the Italian Embassy is also celebrating the second edition of the Italian Wine Festival.

“The italian wines They enjoy a great reputation around the world, but it is not easy to find them in Ecuador. This is an ideal moment to talk about the importance of such products in trade negotiations with the European Union,” said Elio Gueli.

For chef Barbato, however, the union between these events, more than commercial, is cultural. “Without wine, there is no Italian cuisine! he exclaims.

Pasta with mushrooms and bacon

Chef Barbato invites you to make this authentic recipe of Italian cuisine at home

Ingredients: 800 g of porcini y chantarela hongos, 300 g of pasta, 100 g of ham crudo, 50 g of queso parmesano rallado, 1 chalota, 10 cherry tomatoes, 1 cucharadita of perejil picado, 1 cucharadita of tomillo seco picado, sal, pimienta, olive oil.

Preparation: Clean the mushrooms and separate the stems from the caps. Cut the stems into cubes and the tops into slices. Coarsely chop the shallot, cut the raw ham into cubes. Wash the cherry tomatoes and cut them in half. In a large pan, pour a drizzle of olive oil and brown the shallot over low heat. When the shallot is transparent, add the raw ham and season with a little thyme. Then add the mushroom stems and the cherry tomatoes. I skipped a few minutes. Add the rest of the mushrooms with a little salt and cook until tender. When the mushrooms begin to release their liquid, increase the heat slightly. Remove the lid and cook over medium-low heat until the water has completely evaporated.

Meanwhile, cook the pasta in boiling water for two to three minutes with plenty of salt. With 2-3 minutes until the pasta is cooked, add a large ladle of the pasta cooking water to the mushrooms and mix until creamy. When the pasta is ready, pour it into the pan with the mushrooms and cherry tomatoes. Sprinkle with parsley and parmesan when serving.


Leave a Comment

Your email address will not be published. Required fields are marked *