Italian cuisine, mainly known for its pasta and pizza, is a kaleidoscope of its regional cooking. Rossopomodoro is a worldwide chain of restaurants serving traditional Neapolitan food and several outlets in Riyadh and Jeddah.
Whenever one thinks of Naples, the name itself conjures images of mouthwatering pizza glistening with melted cheese. Raffaele Esposito, the owner of Pizzeria di Pietro, invented the “Margherita,” one of the most popular pizzas. One day in 1889, an official of the Royal Court asked him if he would go at once to the Royal Palace of Capodimonte to show the sovereign, Umberto I what an excellent cook he was. He baked a pizza in honor of the queen whose colors mirrored those of the Italian flag: red (tomatoes), white (mozzarella), and green (basil leaves). The Queen said later that the pizza she liked the most was the one with mozzarella and tomato, which was then given the name of “Margherita.”
It is interesting to know that an authentic Neapolitan pizza has a crust made with highly refined Italian type 0 or 00 wheat flour and fresh brewer’s yeast, water, and salt. The dough must be kneaded by hand or a low-speed mixer and shaped by hand, without the help of a rolling pin. The pizza must not exceed 35 centimeters in diameter or be more than a third of a centimeter thick at the center. The dough is topped with raw, pureed San Marzano tomatoes (grown in volcanic soil surrounding Mount Vesuvius, they are less acidic and slightly sweeter than other tomatoes), “fior di latte,” which is mozzarella cheese made from cow’s milk, or mozzarella di Bufala, which is mozzarella cheese made from the milk of water buffalos, usually raised in Campania and Lazio marshlands in Italy; fresh basil, and extra virgin olive oil. The pizza is baked for 60-90 seconds in a stone oven with a wood fire.
If you like your food spicy then you might like to order a pizza Piccantella, as it comes loaded with buffalo mozzarella, spicy beef salami and fresh basil. I went for the “Chianese,” a pizza with cherry tomatoes, smoked Provola cheese, Caciocavalo flakes, and rucola dressed with homemade basil pesto.
Another typical Neapolitan specialty is the “Calzone,” a folded Italian pizza, which by the sheer nature of its shape is far easier to eat than a normal pizza and it looks somewhat like a Cornish pasty. The typical calzone is stuffed with tomato, and mozzarella.
The best calzone I ate was in Milan on a cold winter’s day. It was in fact the fried version filled with tomato and mozzarella known as “Panzerotti”. It was served piping hot rolled into a thin paper; a simple and delicious street food.
The menu features a “Calzone Ripieno” stuffed with smoked Provola cheese, smoked turkey, friarielli and fresh basil and a “Calzone Casandrinellina” with tomato, buffalo mozzarella, ricotta cheese, beef ham, parmesan cheese and fresh basil.
The selection of pastas includes an interesting linguine served with olive oil, garlic and a walnut sauce. Linguine, which originated in Genoa and the Liguria region of Italy, is a type of pasta which is flat, wider than spaghetti but not as wide as fettuccine. In Italian, linguine means, “little tongues”. Linguine are also called ‘trenette” and “Linguine alle Vongole” and “Trenette al Pesto” are typical Genoese specialty.
Ravioli stuffed with fresh salmon, ricotta cheese and served in a white sauce with shrimps are also included in the menu.
The earliest records of ravioli appear in the letters of Franceso di Marco, a 14th century merchant of Prato. The pasta is described as being stuffed with meat, eggs, cheese, parsley and sugar. There were both sweet and savory ravioli.
Nowadays, most ravioli dishes are savory, but there are a few regional recipes of sweet ravioli and a growing number of creative chefs are inventing original ravioli desserts. I have not forgotten a dessert of ravioli stuffed with prunes and served with an orange sauce.
I also noticed the presence of “gnocchi,” delicious potato dumplings. Easy to make, you just have to boil, peel and puree the potatoes. Then you mix the flour into the mashed potatoes until you obtain a dough. This dough is finally shaped into individual dumplings, which are boiled. Gnocchi should be light and fluffy and certainly not dense and chewy. At Rossopomodoro, the gnocchi are served in a tomato sauce topped with mozzarella and Parmesan cheese.
One of my favorite Italian dishes is the risotto so I ordered a risotto made with vegetables, mascarpone cheese and fresh basil pesto. Risotto is a simple dish, made of a short polished rice (arborio, carnoroli or vialone), butter, stock and cheese with bits and pieces of other ingredients added for variety.
The trick in cooking it is to keep it at the proper heat and bubbling gently; a risotto absorbs the liquid, which is added gradually. If made wrong, the risotto will be soggy or the middle of each grain of rice will be tough. It takes at least 20 minutes to make a risotto; cooks cannot stop stirring for long, otherwise the dish loses the proper texture. That is part of its charm. You are stirring and stirring and then at a certain point, something wonderful happens: the dots in the center of the rice grains have become transparent. That’s the sign that the starch is beginning to be released. It’s a magical moment! But there is an art in serving the perfect risotto. If the rice is overcooked, it will end soggy and if it is undercooked, it will be hard. In an ideal risotto dish, the rice must be “al dente”, each grain must be slightly undercooked, but it must surrender its starch to the liquid, so that the dish is creamy.
If you feel like tasting Neapolitan food you might like to try this Italian restaurant.
And finally….bon appétit!
Rossopomodoro — an authentic Italian restaurant
Rossopomodoro — an authentic Italian restaurant
Recipes for success: Chef Ilias Doulamis offers advice and a tasty seafood recipe
DUBAI: Greek chef Ilias Doulamis is well-travelled and no stranger to the Gulf. Before taking on his current role, he worked at the Rosewood Al-Faisaliah Hotel in Riyadh, the Grand Hyatt Muscat, and the Grand Hyatt Doha, among others — as well as restaurants in Paris and London. Now, he is the culinary director of the Conrad Abu Dhabi, and Hilton’s regional chef for the Arabian Peninsula.
Here, Doulamis discusses the charms of citrus fruits, the importance of collaboration, and attention to detail.
When you started out what was the most common mistake you made?
Trying to do too much on my own. Early on, I thought asking for help was a sign of weakness. But since then I’ve learned that great kitchens run on collaboration and trust.
What’s your top tip for amateur chefs?
Focus on mastering the basics skills. They are the foundation of everything in the kitchen.
What one ingredient can instantly improve any dish?
Citrus! It instantly elevates a dish by adding brightness, balance, and depth. From orange, mandarin, lemon and lime right through to the most exotic sudashi, yuzu and pomelo, citrus is a magic ingredient.
When you go out to eat, do you find yourself critiquing the food?
I do, but I do it out of curiosity and passion — not judgment. And it’s not just the food. I notice everything: flavors, technique, the service, the ambiance, even the body language of the staff. All of these things are part of the experience of dining out.
What’s the most common issue that you find in other restaurants?
I’d say it’s lack of attention to detail — whether that’s the seasoning, the temperature, or the plating. Consistency is key to delivering a good experience, and it’s often the first thing to slip under pressure.
What’s your favorite cuisine?
I am from Kalamata and my favorite cuisine is Greek — hands down. It’s simple, honest food with bold flavors, fresh ingredients, and a deep connection to tradition. It’s really hard not to love!
What’s your go-to dish if you have to cook something quickly at home?
A frittata. It’s quick, versatile, and always satisfying. You can toss in whatever’s in your fridge, and it’s still going to feel like a proper meal.
What customer request or behavior most annoys you?
Honestly, no request really annoys me. Guests have different tastes and needs, and part of our job is to make them feel welcome. It’s all part of the experience.
What’s your favorite dish to cook and why?
It’s tough to pick a favorite. I just really love cooking anything that lets me be creative and connect with people through food. That being said, I’m very lucky because my wife is an excellent cook too, so our kitchen is always full of inspiration and great meals.
What’s the most difficult dish for you to get right?
Some dishes are deceptively simple and incredibly hard to perfect. I’m thinking of things like a classic omelet, a risotto, or even fresh pasta. Simplicity really tests your skill. When there’s nowhere to hide, that when cooking can be at its most challenging. Your precision, timing, and technique have to be spot-on, and even the smallest misstep can throw everything off.
As a team leader, what are you like? Are you a disciplinarian? Or are you more laid back?
I’d say I’m firm but fair. Obviously, I believe in discipline and high standards, but I also believe in empowerment, mentorship, and leading by example. The best results always come from motivated team members who feel that they are respected and valued.
Chef Ilias’ Greek-style citrus and olive oil marinated sea bass with fresh sea urchin
Ingredients:
Fresh amberjack fillet, thinly sliced (sashimi-style)
Fresh sea urchin (uni)
Kalamata Extra virgin olive oil (high quality, fruity)
Lemon and orange juice (freshly squeezed)
Lemon zest
Sea salt (preferably flaky)
Fresh dill and chives (finely chopped)
Cracked black pepper
Instructions:
Marinate the Fish:
Arrange the sliced amberjack on a chilled plate. Drizzle with a blend of lemon and orange juice, just enough to coat. Add a few drops of olive oil, a pinch of sea salt, and a sprinkle of herbs. Let it marinate for 5–7 minutes.
Top with Uni:
Gently place fresh sea urchin lobes on top of the marinated fish.
Finish & Serve:
Grate a bit of lemon zest over the top, add a touch more olive oil, and finish with cracked pepper and a few micro herbs
Where We Are Going Today: ‘Watch How’ cafe in Riyadh
RIYADH: If you’re tired of overpriced cafes in Riyadh that look good but disappoint your taste buds, Watch How is a refreshing change.
This spot blends simplicity, quality and affordability — all wrapped in a calm, earthy atmosphere that feels like a slow morning in Europe.
We started with their classic croissant for SR12 ($3.20) which was flaky on the outside, soft and buttery inside, with that perfect golden crispness.
Their cinnamon social for SR16 ($4.27) was warm, slightly gooey, and topped with just the right amount of icing — not overly sweet, just balanced.
The baked potato and cheese had a comforting, homemade vibe with creamy filling and a golden crust.
The ribbon cheesecake stood out with its rich cream cheese, jam swirls, and light biscuit base. And the French toast — a soft brioche soaked in vanilla custard, caramelized on the edges, and finished with powdered sugar — was indulgent but not heavy.
Their drinks are just as well thought out. The SR12 latte was smooth and bold, with a silky finish, while the matcha, which goes for SR23 ($6.13), had that perfect earthiness, not bitter, and frothed to perfection.
Watch How, with its welcoming staff, is a space that invites you to stay, sip, and enjoy without rushing.
So what’s the downside? The parking situation. It’s a small, popular spot — which means parking is almost impossible to find during busy hours. Not ideal if you’re in a hurry, but definitely worth the effort if you plan ahead.
For more, check their Instagram @watchhow.sa.
Where We Are Going Today: ‘Isabel Mayfair’ Restaurant in Riyadh
- The risotto zafferano — a concoction of carnaroli rice, bone marrow and a saffron emulsion — was creamy and the saffron was not too overpowering
In its first opening outside the UK, Isabel Mayfair has made its way to the Kingdom’s capital with a bang. The art deco, Gatsby-esque mansion is located in Riyadh’s bustling Al-Sulaimaniya district.
It offers terrace seating if you’re looking for a romantic spot or a girls’ night out-style cozy dinner.
We started with the tomato salad, which is a medley of seasonal tomatoes with labneh tahini dressing and red pickled onion — a fresh and simple way to kick off the meal.
We then opted for the lamb croquettes, made with slow-cooked lamb and served with aioli. The cheesy bites come in a crispy pastry with creamy filling and Parmesan snow. Although the appetizers were satisfactory, they were nothing out of the ordinary.
The risotto zafferano — a concoction of carnaroli rice, bone marrow and a saffron emulsion — was creamy and the saffron was not too overpowering. It’s perfect for those who want a taste of the local spice without too much of its complexity.
We ordered it alongside a 350 gram dry-aged rib eye steak, served with sweet potato puree and peppercorn sauce, which also pairs well with their smokey, roasted and grilled sweet potato and the broccolini with a spicy dressing and hazelnut. The steak was a definite highlight of the evening.
For desert don’t miss out on the tiramisu, which comes with an Instagram-worthy reveal. The sticky toffee pudding with warm toffee sauce and saffron ice cream is also a crowd-pleaser for a sweet ending.
Try not to miss their complementary cherry mocktail and sweet ’n’ spicy appetizer if you visit on a Wednesday.
How preventive healthcare is quietly driving sustainability in Saudi Arabia
- “Saudi Arabia is taking bold steps to integrate health, wellness, and sustainability through a series of forward-looking initiatives aligned with Vision 2030,” said Zaher
RIYADH: As global conversations about sustainability expand, one sector is emerging as an unlikely player in the environmental movement: healthcare.
Experts say a growing shift toward prevention — rather than reaction — is not only improving personal health outcomes but reducing long-term resource strain on hospitals, supply chains, and the planet.
“Preventive care and longevity-focused medicine play a critical role in promoting environmental sustainability by reducing the overall burden on healthcare systems,” said Dr. Walid Zaher, a Saudi scientist and founder of Rewind.
“When individuals stay healthier for longer through early detection, lifestyle interventions, and personalized medicine, there is less need for resource-intensive treatments, hospitalizations, and pharmaceutical use — each of which carries a significant environmental footprint.”
According to Zaher, every reduction in high-intensity care translates to real-world savings in emissions, energy, and medical waste.
“Fewer medical interventions mean reduced energy consumption, lower emissions from healthcare facilities, and less medical waste,” he said. “By shifting focus from reactive to proactive care, we create a more efficient, sustainable healthcare model that benefits both people and the planet.”
Saudi Arabia is taking bold steps to integrate health, wellness, and sustainability through a series of forward-looking initiatives aligned with Vision 2030.
Dr. Walid Zaher, Rewind founder
Dr. Ksenia Butova, founder of Detki Family Clinic and Molodost Clinic, agrees. She believes early diagnostics and family-centered wellness are not only medically superior — they are environmentally responsible.
“The costliest treatments — both financially and environmentally — come when disease is already in full swing,” she said. “Hospital admissions, emergency interventions, aggressive medications. But most of it can be prevented.”
She emphasized that check-ups today are no longer just routine, but predictive. “Conducting in-depth check-ups designed to detect diseases at their earliest, pre-symptomatic stages — or rule them out entirely — helps alleviate the pressure on the healthcare system,” Butova said.
Among the pillars of preventive medicine are targeted vaccination programs and ongoing wellness tracking — both of which lower overall consumption of antibiotics, emergency care, and overprescribed supplements.
“Nutrition science, mental health support, sleep optimization, hormone and micronutrient balancing — these are not ‘luxuries,’” Butova said. “They’re the new foundation of long-term health.”
The Kingdom is also investing in long-term well-being through national policy. “Saudi Arabia is taking bold steps to integrate health, wellness, and sustainability through a series of forward-looking initiatives aligned with Vision 2030,” said Zaher. “From national events like Saudi National Sports Day to wellness-centered urban planning, the aim is to embed health and wellness into the fabric of daily life.”
On the technology front, digitization of care is helping clinics become more efficient and less wasteful.
“Clinics that operate paper-free are sustainable,” explained Butova. “Everything from scheduling and medical records to treatment plans and follow-ups becomes digital. Patients have easy access to their data, and doctors spend less time on bureaucracy and more time on meaningful care.”
She also noted that online consultations reduce traffic, emissions, and time lost to travel. “One Zoom consultation means one less commute through city traffic, one less plastic coffee cup, one less parking hassle,” she said. “It saves time, energy, and reduces our environmental footprint.”
Both experts also pointed to a growing trend: longevity tourism — the merging of high-end medical care with eco-conscious lifestyle services.
“Longevity tourism is increasingly becoming a natural extension of the broader eco-wellness movement — one that merges sustainable living with proactive health optimization,” said Zaher. “In regions like the Gulf, there’s a unique opportunity to position longevity tourism at the intersection of luxury wellness and sustainability.”
Butova confirmed the trend is already gaining traction. “People are flying to us from Russia and Kazakhstan for access to rare vaccines … From Europe, the UK, and the US, we welcome patients seeking comprehensive check-ups, personalized recovery programs, and cutting-edge aesthetic treatments,” she said.
Still, awareness remains a challenge. Both Zaher and Butova stressed the importance of education in shifting habits and norms.
“When we educate the public about the benefits of preventive health measures, sustainable diets, and active lifestyles, we can shift societal norms toward more eco-conscious behaviours,” Zaher said.
Butova added: “Public awareness is everything. Without awareness, even the most advanced medical system won’t work.”
Her clinics run webinars, host “health school” events for families, and engage with communities through live Q&As. “One of the most important missions of healthcare professionals is raising awareness about obesity and metabolic health … That shift alone changes lives and reduces wasteful, unconscious consumption,” she said.
At a time when sustainability often means sacrifice, these experts argue that in medicine, it is quite the opposite: the more proactive the system, the less wasteful it becomes.
Where We Are Going Today: ‘Almay Cafe’ in Riyadh
- The friendly and attentive staff further enhanced this inviting experience, making me feel right at home
Sip coffee amid waterfalls and lush greenery at Almay Cafe in Riyadh, which offers a tranquil and picturesque ambiance that stands out in the bustling city.
Upon entering the cafe, I was captivated by the atmosphere. With gentle sounds of flowing water and verdant plant life all around, it felt like stepping into a tropical rainforest, making it an ideal spot for relaxation or a casual meeting with friends.
I settled into a cozy spot and ordered a latte that was smooth and flavorful. The freshly baked croissant practically melted in my mouth.
The friendly and attentive staff further enhanced this inviting experience, making me feel right at home.
However, my visit was not without disappointments. One area where Almay Cafe fell short was its limited menu options. With such a stunning environment, I was expecting a wider variety of beverages and food items. The cafe offers only a few types of coffee and minimal snacks.
Almay was, regrettably, not as family-friendly as I might have hoped. During my visit, I was celebrating a friend’s birthday with her children, but we were asked to leave as children were not allowed.
While these issues did put a slight damper on my experience, I still appreciated the ambiance that Almay offers.
For those seeking a unique experience surrounded by nature, Almay Cafe is worth a visit.
