In the elegant halls of Villa Firenze, Washington’s diplomatic elite unknowingly took part in a secret Italian strategy for two decades: international relations conducted through perfectly al dente pasta and strategically positioned tiramisu. The mastermind behind this delectable diplomacy? Roberto Grazioli, the head chef of the Italian Embassy, whose journey from a small rural hamlet to the epicentre of global politics demonstrates that sometimes the quickest way to resolve international crises is through the stomach.
“It all started by chance,” Roberto explains with characteristic modesty. In 2005, Ambassador Giovanni Castellaneta spotted something special in the chef from Mantua province. He made him an offer he couldn’t refuse – an invitation to cook at one of the most prestigious diplomatic addresses in Washington. Twenty years later, Roberto is still there, having served under five ambassadors and turned Villa Firenze into the capital’s unofficial headquarters of authentic Italian cuisine.
The Diplomatic Menu
Roberto’s day-to-day responsibilities read like a high-stakes cooking show. One day, he might prepare an intimate working lunch; the next, a state banquet for over 100 VIPs where “mistakes are not allowed.” The pressure is immense, but Roberto has a secret weapon: tortellini di zucca (pumpkin tortellini), gnocchi, risotto, and a mean carbonara that has smoothed over many a tense diplomatic moment.
“When the dishes come back from the dining room empty, that’s the signal I’m seeking,” he says with quiet pride. His philosophy is straightforward: showcase the best of Italian cuisine but keep it accessible. After all, as he keenly remembers, it’s the Italian taxpayers footing the bill.
Butler Battles and Embassy Espionage
Life in diplomatic culinary circles has its peculiar politics. Though Roberto downplays its importance, there’s an annual competition among embassy chefs. The real intrigue happens behind the scenes, where a covert network of embassy chefs quietly helps each other out. “If we run out of an ingredient, we can always count on calling our colleagues, maybe from my friends at the Swedish embassy,” he reveals.
However, there is one area where competitive spirit takes over: the battle for reliable waiting staff. “We are fiercely competitive only when it comes to our waiting staff,” Roberto admits. A trustworthy server is worth their weight in white truffles in Washington’s diplomatic kitchens.
While cooking for world leaders might seem intimidating, Roberto says his most nerve-wracking moments come when fellow professional chefs are among the guests. That’s when the actual performance anxiety kicks in.
From Farm Boy to Presidential Confidant
Roberto’s humble beginnings in Villa Cappella, where his family were small landholders cultivating local produce and tending to dairy cows, instilled the values that have sustained him through two decades of high-pressure culinary diplomacy: “Work, duty, and honesty are the foundation of everything.”
These principles have resulted in some remarkable moments, such as helping the late Italian President Napolitano tune a television set, both on their knees to catch early morning news from Italy, being personally introduced to Henry Kissinger, or receiving an unexpected lift back to Italy on then-Prime Minister Berlusconi’s state flight due to an urgent matter.
The Secret Ingredients
When you ask Roberto about his success, he points to his grandfather’s straightforward advice: “Be a gentleman.” In discussing the challenges of working abroad, he highlights the necessity of learning a new language and culture, which he approaches “with great determination, resilience, and humility.”
Despite twenty years in America, Roberto maintains daily connections with family and friends in Italy. The one Italian tradition he refuses to abandon is “my ever-present espresso.” Some diplomatic protocols are simply non-negotiable.
Lessons Exchanged
Roberto believes that America and Italy have much to teach one another. He states, “The US can teach Italians to love their country more, while Americans could learn from us to live a genuine life grounded in values, where people come before money, not the other way around.”
If he could import one American quality to Italy, it would be “the dynamism and speed of creating things without being suffocated by bureaucracy.” Meanwhile, what he misses most about his homeland is simply “our culture and way of being together.”
Advice for Young Italians
Roberto’s advice for young Italians considering careers abroad is straightforward: “Go with a lot of will to do, respect the country and the culture that hosts you, and always be Italian.”
As for opportunities in his field, he remains optimistic: “Opportunities will always be there as long as you want to do and have passion for your work, especially in the US. This is a country that offers so much in terms of work… as they say here, ‘Sky is the limit.'”
From managing century-old Murano glassware (which the ambassadors are personally responsible for replacing if broken) to coordinating with the social secretary on elaborate floral arrangements, Roberto navigates the complexities of diplomatic dining with grace and humour. Twenty years in, he still approaches each meal with the fresh enthusiasm of a chef who knows that sometimes, the best way to change the world is one perfectly prepared plate at a time.
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