Chef Colonna: “My Ciociara cuisine at Expo Dubai. Zingaretti congratulated me”

“I was very pleased that you agreed to represent Lazio and in particular Ciociaria in Dubai, together with your other colleagues, a land that is very dear to us all. Yours will be a real challenge: to enhance the products of a territory to be discovered, with its traditions, its art and its tourism ”. This is the wish that Nicola Zingaretti addressed to Antonello Colonna – and that the chef tells Adnkronos – who is preparing to leave for the Dubai Expo on November 25th, where he will represent the Lazio cuisine of Ciociaria. The president of the Lazio Region participated in the new inauguration of the Open Colonna Bistrò, at the Terrace of the Termini Station in Rome, which reopened its doors after last year’s lockdown. “A ‘rock’ environment – Colonna defines it – a club in New York’s ‘Central Station’, with a lot of music, open from morning to evening and designed especially for young people”. “Zingaretti has always appreciated my initiatives and successes – says the chef – since the Open Colonna of the Palazzo delle Esposizioni, where for 12 years I raised the flag of the food and wine excellence of our territory. During his presidency at the Region, there were many projects in which I took part with Lazio Innova and Lazio Crea, from presentations at the Verona Fair to research laboratories. And now, last but not least, I hope, my presence in Dubai on the occasion of the Expo, where I will present a menu with our excellences, highlighting the more traditional Ciociara cuisine, synonymous with the history of traditions and a strong identity “. “I am sure that, with its strong roots and emotions, the Ciociara cuisine will also appeal to Dubai, to the 60 chosen guests, including ambassadors and entrepreneurs, who have invested in this land”, comments Colonna, aware of being able to count on the raw materials that will bring to the Expo, “such as the Roman IGP lamb, Amaseno ricotta, Atina cannellino bean, Guarcino amaretto, in addition to extra virgin olive oil and Veroli bread”, of which the chef has always been great lover and user.