Pakistan : The Pasticceria Tommasini Caffetteria can be found in the Emilia-Romagna region of northern Italy, in a small coastal town called Riccione. Over 30 years ago, the family started the bakery in their hometown. In the same area, it has three locations, two of which are owned by the parents and one by their son, Francesco. The F-7 Markaz location of their first franchise is in Islamabad.
Omer Chaudhry, the barista, chef, and entrepreneur, had a hard time persuading the Tommasini family to let him open a franchise in Pakistan because the family is very picky about Pasticceria Tommasini’s quality and reputation. He told Images that it took him six months and five trips to Riccione, Italy to persuade the Tommasinis, starting with their grandmother and moving on to their father, mother, and then Francesco, the young Tommasini boy, to accept my business proposal, which he characterized as a “leap of faith.”
The decor of the Pasticceria, which set it apart from its competitors by resembling that of a Milan café, made it feel like you were in an Italian café. The café has a warm and inviting atmosphere thanks to the handmade tiles that line the backsplash, the beige floor tiles that are arranged in a herringbone pattern on the floor, and the handmade wooden tables and chairs that are artfully arranged to accommodate no more than 40 guests at a time.
Francesco suggested the melanzane alla parmigiana and arancini con pomodoro as we settled in, followed by a margarita pizza and tagliata di carne, which is grilled beef with rosemary potatoes. Surprise dessert was served.
Slices of triple-layered fried eggplant covered in tomato sauce and parmesan cheese were the melanzane alla parmigiana. In the south of Italy, it is very popular,” Chaudhry explained. Because he has worked in the food industry for more than two decades, I have faith in him.
The eggplant was cut into slices like a cake for a picture-perfect presentation. The overpowering essence of eggplant simmered well in the tomato sauce with well-balanced seasoning, and the aroma of aged parmesan cheese, the Midas touch of basil leaf, and the crunch of the crumbs were delicious. The portion size was adequate for the price of Rs 895, but it was too large to share.
It was now the turn of arancini con pomodoro to test the palates and solicit feedback. It’s known as comfort food or street food. Francesco explained, “Italians love to order arancini balls as an appetizer before starting their main course.” The rice balls, which cost Rs1,280 and were dressed in marinara sauce, were served to each guest three at a time. It is recommended that it be consumed warm to prevent the mozzarella inside from becoming cold. To reduce the amount of crunchiness, dip each bite in the tomato sauce,” the Italian chef, who has been in Islamabad for more than a month, suggested. The combination of crusty rice balls, homemade tomato sauce, and mozzarella was simply divine!
I inquired of Chaudhry, “It must have been a big risk to open an Italian patisserie in a country where pizza, pasta, and lasagna are the only Italian foods known.” Business is all about risk and intuition. Pakistan is an extremely young market. I believe that over the course of the past ten years or so, food enthusiasts have developed a certain way of life and an adrenaline rush for pan-Asian and Mediterranean cuisine, so why not join the queue and introduce something novel? He pressed.
