Chef Carlo Frusciante has been whipping up savoury Italian food for more than 30 years in countries near and far. Armed with an undeniable passion for authentic Italian food, he brings his passion to the latest Italian hotspot to open in Cairo in none other the prestigious Sofitel Cairo Nile El Gezirah Hotel. An all-day Italian restaurant, Casa Mia, is serving authentic Italian food with lots of flavour. We sat down for a chat with the chef as we discussed pizza, pasta, and much more!
What makes the new restaurant, Casa Mia, unique?
Almost everyone has an idea about Italian cuisine-even if it’s the correct idea or the stereotypical one. It is a very popular and well-known cuisine. As chefs working abroad, we see ourselves as ambassadors of our cultures. So it is important for us to pass on that culture. That is why my goal for guests at Casa Mia is to have an authentic Italian experience with rich flavours and great hospitality. Casa Mia-meaning “my home” will be a place with a welcoming atmosphere where guests can feel at ease and experience real Italian food with the fresh ingredients.
Italian cuisine varies from one region to another. Which region will have the greatest influence in Casa Mia?
Naturally since I’m from Campania a greater influence will come from that region. However, it is important to offer a wide spectrum of Italian food from different regions. We will have a wide range of offerings that will include lasagna, fresh tagliolini Bolognese, and pizza and pasta of course. We will change the menu every four months to suit the changing seasons, because it is very important to serve only the fresh products available in-season.
What can we expect from the menu?
The menu will have the courses in the traditional Italian meal structure. We will offer authentic Italian pizza. Generally speaking, it is not easy to find it out of Italy. There are many elements that affect the authenticity of the pizza such as quality of the water, flour, and yeast. It took me a while to reach a great Italian pizza to offer at Casa Mia. Pizza is supposed to be light street food. We have a saying in Campania (the region famous for its pizza) that “you should be able to eat pizza and still look for a little bit more”. We make sure that our dough has matured for 48 hours to mature completely and slowly in the fridge, so the pizza will feel light and delicious. A misconception about pizza is that the more ingredients it has, the better it is. But the greatness of Italian pizza is its simplicity and its high-quality fresh ingredients that complement each other.
Another big part of the menu is dedicated to our in-house made pasta. Fresh pasta will be done using my recipe that results in a great colour and texture, and a rich flavour. Every pasta type will be paired with its own specific sauce as well. We will also offer ravioli, cappellacci, and classic Italian deserts such as panna cotta, tiramisu, Italian chocolate mousse, and pera ricotta tarte.
What do you most love about your job?
After many years of working as a chef, I love it when I see the kitchen organized in my way and that it works like an orchestra with everyone in the team knowing what to do and how to do it. When I reach the level of a Swiss clock watch with everything running smoothly and on time, I’m happy! I have a very methodical and detailed way of working in the kitchen. So I prepare my staff to have the same mentality and professional approach to the kitchen that I do. I also love getting positive feedback on the food from guests.
What is your favorite food to cook?
Where I come from, Campania, pasta is a major element in the kitchen and a very big deal, and I cook pasta very well. But what I love is actually cooking rice and making risotto, which is a food more typical of the north!
