Italian chef Vittorio Nagna, head of the kitchen at Villa Tuscana restaurant in The St. Regis Abu Dhabi, shared his professional and cultural journey. He noted that the concept, close to the spirit of the 'Council,' greatly influenced his style, pushing him to blend his Italian heritage with the unique flavors of the desert. Nagna spoke about the ingredients he discovered during his work in the UAE and incorporated into his recipes, such as turmeric, which changed his perception of balance in cooking. He also expressed a special appreciation for dates, which he uses in both savory sauces and innovative desserts. The Italian chef highlighted a dish that brings together Italian and Emirati cultures, embodying their convergence: the 'Golden Camel Gelato.' This innovation serves as a bridge between the artisanal traditions of Italian gelato and authentic Emirati ingredients. He uses camel milk, known for its unique slightly salty and rich creamy texture, and blends it with turmeric to give it a striking golden color. It is served with a date concentrate and a touch of toasted nuts for a balanced crunch. Nagna describes this recipe as a tribute to his second home, where gelato, invented by Italian architect Bernardo Buontalenti, transforms into a canvas reflecting the flavors of the UAE. The addition of camel milk, with its rich nutritional composition, along with local spices, has added new dimensions to his knowledge and confirmed that tradition remains the strongest component a chef can rely on in their creativity.
