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Italian Cuisine

Fettuccine Alfredo, Spaghetti Bolognaise & Caesar Salad


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Maurizio Pelli (Italian Gourmand): Writer and private chef in Dubai

How did I learn how to cook?

As the author of “Fettuccine Alfredo, Spaghetti Bolognaise & Caesar Salad: The Triumph of the World’s False Italian Cuisine” I tell how the foreigners imaginary has often changed our Italian classic gastronomic tradition into dishes such as spaghetti Bolognese in versions that defining “creative” would be an understatement. My Italian cuisine is based on traditional dishes, and I pretty much cook Italian with French ingredients, which are more easily available, I do the contrary of the international cuisine does, using French technique with Italian products. I am proud to have been awarded the “Italian Cuisine UAE Award” in 2013.

I’ve always cooked and I have always had a strong attraction for good food. Although I had little time when I was a businessman, I did not fail to spend a few hours in the kitchen on weekends to prepare dinner invitations.

When I retired from the business I had spare time and I have started to cook and write as a hobby, I also enjoyed to be the chef of the offshore team of one of my former business partner during the world championships in Class One 2001. Now I am an “talian gourmand” and a private chef and expert in Italian food. An entrepreneur who organizes dinners and gastronomic events for different clients. Depending on the customer’s request, I could deal with everything from appetizers to music. Of course, the cuisine is the main business.