Chef of the future, a Tuscan and Palestinian recipe book for the job opportunities of the Palestinian chefs

Ramallah, November 19th 2019 – The Italian Agency for Development Cooperation is participating at the third edition of the Italian Cuisine Week in Palestine and, according with its commitment for the local economic development and in favor of Palestinian refugees, launched an Italian-Palestinian recipe book, including a storytelling about the workshop organized last year.

In November 2018, 16 hotel management and food processing students from the Women’s Training Center had the opportunity to attend a workshop related to traditional recipe from Tuscany, thanks to the collaboration with the Italian chef Sara Barbara Guadagnoli. Today, most of these students are graduated and already enrolled in the food processing sector in Palestine, and they will be particularly eager to discover that they are the main characters of a recipe book, where Italian and Palestinian traditional dishes are compared through the comments provided by the Chef Shady Hasbun.

The book has been launched by the General Consul of Italy in Jerusalem Fabio Sokolowicz, the Director of the AICS Jerusalem Office Cristina Natoli and the Field Office Deputy Director UNRWA Meg Audette, that had the opportunity to meet some students and listen to their own experience in job market. After the discussion, the audience tasted two of the salad recipes included in the book: Palestinian fattush and Italian Panzanella.

Save the date next presentation of the book, in the framework of Food & Wine Event in Florence, on the first of December: Chefs Sara Barbara Guadagnoli and Shady Hasbun will tell in details about the workshop experience and the Italian commitment for the job opportunities of Palestinian refugees.


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