From robots in hospital wards to the beneficial effects of beer, from technology to functional foods for improving patient health, from the associations between various types of food to the President of the Republic's chef: this and more were discussed at the conference "Appointment with the Heart. Cardiology between the General Practitioner, the Specialist, and the Hospital: Heart and Lung," held over the weekend at Olbia Airport.
Pietro Catzola, a 37-year member of the Quirinale's kitchen brigade, also spoke at the event coordinated by cardiologist Gianluca Sanna and promoted by Across Sardinia, one of the most important medical-scientific events organized in Sardinia on the topics of integrated cardiology and the multidisciplinary management of chronic patients. Recounting his extraordinary life and professional journey, the Triei-born chef recalled several anecdotes, from the call from Francesco Cossiga after a buffet aboard the Amerigo Vespucci, on which Catzola was serving, to his experience with the current President of the Republic, Sergio Mattarella, "who," he says, "really enjoys legume soups and classic spaghetti with tomato sauce."
Catzola's mission to the Quirinale ended on April 30, at the age of 67. To bid farewell to the kitchen of the presidential palace, the Sardinian chef decided to prepare tomato gnocchi, thyme-flavored amberjack, and gratinated spinach flans. The icing on the cake was a delicious seada, a dessert symbolic of his beloved Sardinia.
