King Charles III Birthday Celebrations in Rome With Royal Asparagus And 0 Km Delicacies

The Italian trip of King Charles III and Queen Camilla, which took place last April, had attracted the attention of the media. On that occasion, the British royals showed a marked curiosity towards the dishes dear to the tradition of the country. Today, however, attention will shift to Villa Wolkonsky in Rome where this evening Dario Pizzetti, chef of the British Embassy in Italy, will prepare to celebrate the sovereign's birthday with a menu that will be a true culinary embrace between England and Italy.

Vegetables and Ice Cream, The British King's Table Preferences

Although King Charles III's birthday is in November, British tradition dictates that the celebrations take place in June. It all dates back to a custom started by King George III who decided to move the celebrations to the summer period to ensure, on the occasion of that special day, cloudless skies and dry parades. Great Britain does not often enjoy sunny days and that is why, according to the king, it is always better to celebrate in the sunshine.

Chef Dario Pizzetti, who has been at the helm of the British Embassy‘s kitchen for 21 years , interviewed by la Repubblica revealed the British sovereign's great attention to sustainability and zero-mile products. "When he visited us, he wanted vegetables at every meal," explains the chef. "The sovereign loves them dressed in the British style, of course, but always seasonal. He is passionate about asparagus, we cooked some for him every day and he also loves vanilla, strawberry and mango ice cream."

The King's Birthday Menu: A Symphony Between Italy and England

The British Embassy chef has created a menu that celebrates the two cultures and caters to a variety of food intolerances with ample gluten-free and plant-based options. Stand-out dishes for the King's Birthday Party include appetizers of Scottish smoked salmon and pecorino from Lazio, vegan crostini with zucchini and marjoram, confit tomatoes on gluten-free bread and fresh Welsh salmon rolled in lemon-scented bacon.

A barbecue will then be set up on which Scottish beef and Welsh lamb will be roasted, and a buffet will be enriched by small producers from Lazio who will bring local pecorino cheese and extra virgin olive oil. From Emilia-Romagna will come the cacio al malto di Brisighella, the prosciutto di Mora Gentile and the "formaggio stanca" from the Mercato Coperto in Ravenna.

The British sovereign is also a lover of curry and for this reason today's dinner at Villa Wolkonsky will also pay homage to Indian cuisine, where a stand will be set up offering meat-filled samosas: a tribute to the multicultural tradition of the United Kingdom. To conclude the celebrations, various desserts will be served, including scones with clotted cream, cherries dipped in chocolate with chopped hazelnuts and an almond and kumquat cake. Chef Pizzetti also referred to a special recipe of his that will not be served tonight, bread & butter pudding revisited with panettone: "a successful marriage between an English dessert and an Italian icon", he underlined. During the celebrations there will be a stand reserved for Babingtons of Rome with its tea blends and a selection of Scottish spirits such as Coln Valley, Glenfiddich, Balvenie, JG Thomson and the new release of Hendrick's, to underline the union between tradition and innovation.