In his native land, Ogliastra, Pietro Catzola will receive the Nuvoletti Award . An Oscar for his career. Prestigious and starred .
Raffaele Sestu, delegate for Ogliastra of the Italian Academy of Cuisine, who will coordinate the event, will deliver it to the chef of the Quirinale, originally from Triei.
The gala dinner will be held at 9 pm at the restaurant of the Hotel Arbatasar in Arbatax, but already at 7 pm in the conference room of the four-star hotel the academic meeting will open during which Catzola will present his book “Il cuoco dei presidenti”.
The greetings of the mayors of Triei and Tortolì, Anna Assunta Chironi and Marcello Ladu, will be followed by the speeches of the regional councilor of Ogliastra, Salvatore Corrias, and, in conclusion, of the regional councilor for Tourism, Franco Cuccureddu. The presentation of the event will be curated by the journalist of L'Unione Sarda and academic, Tonio Pillonca.
Also announced is the presence of Antonio Fraghì, delegate for Sassari, who will illustrate the role of the Italian Academy of Cuisine. Bastianino Mossa, national president of Fasi (Federation of Sardinian Associations in Italy), will have the task of recounting the exploits of the great Sardinian emigrants. Catzola, the protagonist of the evening, will retrace some of the main stages of his professional life, from the meeting with President Francesco Cossiga, who wanted him at the Quirinale, to the menus of institutional lunches. Sergio Mattarella is the fifth president for whom he has cooked. After Cossiga, with whom he made his debut at the Quirinale on November 6, 1989, returning from the experience on the Amerigo Vespucci, he was a pillar of the presidential kitchen also in the seven-year terms of Scalfaro, Ciampi and Napolitano.
