Added: Oct 11, 2008

From: deutschewelleenglish

Duration: 4:55

Nabil Hadj Hassen is head chef at "Antico Forno Roscioli", a trattoria in the heart of the Italian capital. The Tunisian has just won a prestigious "Gambero Rosso" or "Red Crab" award --handed out to institutions preserving the art of traditional Italian cooking -- for his spaghetti carbonara. His "secret" ingredients include eggs from a farm in Pisa, which cost a euro apiece, a select blend of peppers, and his special way of mixing in the cheese. But Hassen is also concerned about the rising xenophobia in Italy, which sometimes even makes its presence felt in his kitchen. He says fundamentalists who claim real Italian cooking can only be learned at home from "Mamma" are just silly and petty.

Channel: Entertainment

Tags: deutsche  dw-tv  europe  european  journal  welle 

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