From left: Fabio Cannavaro of Al Ahli FC, chief executive Ahmed Khalifa, and Mark Bell, sporting director of Al Ahli FC, during a press conference in Dubai in 2010. Pawan Singh / The National
From left: Fabio Cannavaro of Al Ahli FC, chief executive Ahmed Khalifa, and Mark Bell, sporting director of Al Ahli FC, during a press conference in Dubai in 2010. Pawan Singh / The National
From left: Fabio Cannavaro of Al Ahli FC, chief executive Ahmed Khalifa, and Mark Bell, sporting director of Al Ahli FC, during a press conference in Dubai in 2010. Pawan Singh / The National
From left: Fabio Cannavaro of Al Ahli FC, chief executive Ahmed Khalifa, and Mark Bell, sporting director of Al Ahli FC, during a press conference in Dubai in 2010. Pawan Singh / The National

Timeframe: When Fabio Cannavaro's Dubai football career kicked off at Al Ahli Club


Razmig Bedirian
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Fabio Cannavaro is regarded as one of the most formidable defenders in football history and at the tail end of his career on the field, the Italian legend had a stint playing for a UAE team.

The GCC has become somewhat accustomed to seeing international star players play in its leagues, with the likes of Cristiano Ronaldo, N'Golo Kante and Karim Benzema all joining Saudi teams in recent years.

But in June 2010, Cannavaro announced he was joining Dubai’s Al Ahli Club, a move that many considered a shock signing. The then-captain of the Italian national team signed a two-year contract with Al Ahli Club. He had led Italy to victory in the 2006 World Cup, where he was also named Fifa World Player of the Year. He was the only defender in history to be given the accolade. He also won the prestigious Ballon d’Or, awarded annually to Europe's best player.

At the time of his Al Ahli signing, Cannavaro had taken part in four World Cups, the 1996 Summer Olympics, two European Championships, as well as the 2009 Fifa Confederations Cup. And in 2010, he brought that trove of experience to Dubai. By August 2010, he was seen training with Al Ahli at Rashid Stadium in Dubai.

Al Ahli Head Coach Cosmin Olaroiu, left, and Assistant Coach Fabio Cannavaro during a training session at the Mohammed Bin Zayed Stadium in Abudhabi in 2013. Satish Kumar / The National
Al Ahli Head Coach Cosmin Olaroiu, left, and Assistant Coach Fabio Cannavaro during a training session at the Mohammed Bin Zayed Stadium in Abudhabi in 2013. Satish Kumar / The National

Cannavaro made 16 appearances with Al Ahli Club, scoring two goals – a solid feat for a defender. However, the Italian’s stint as a player with Al Ahli would be short-lived. In July 2011, Cannavaro announced his retirement from football citing a knee injury; doctors said he could not play again.

It seems, however, that Cannavaro was not done with football, nor Al Ahli Club. In August of that year, he was made the club’s global brand ambassador and technical consultant. Two years later, in July 2013, he kicked off his managerial career by becoming first team coach, while Romanian football manager Cosmin Olaroiu became head coach. In his first season, Cannavaro led Al Ahli to titles in the UAE Pro League as well as the UAE League Cup.

From 2014, Cannavaro would go on to coach other clubs in the Middle East and China. He was appointed head coach of Saudi Arabia's Al-Nassr FC in 2015, the manager for the China national team in 2019 and became head coach of Italian club Benevento in 2022. He was appointed head coach of Italian club Udinese in April this year.

Recipe

Garlicky shrimp in olive oil
Gambas Al Ajillo

Preparation time: 5 to 10 minutes

Cooking time: 5 minutes

Serves 4

Ingredients

180ml extra virgin olive oil; 4 to 5 large cloves of garlic, minced or pureed (or 3 to 4 garlic scapes, roughly chopped); 1 or 2 small hot red chillies, dried (or ¼ teaspoon dried red chilli flakes); 400g raw prawns, deveined, heads removed and tails left intact; a generous splash of sweet chilli vinegar; sea salt flakes for seasoning; a small handful of fresh flat-leaf parsley, roughly chopped

Method

Heat the oil in a terracotta dish or frying pan. Once the oil is sizzling hot, add the garlic and chilli, stirring continuously for about 10 seconds until golden and aromatic.

Add a splash of sweet chilli vinegar and as it vigorously simmers, releasing perfumed aromas, add the prawns and cook, stirring a few times.

Once the prawns turn pink, after 1 or 2 minutes of cooking,  remove from the heat and season with sea salt flakes.

Once the prawns are cool enough to eat, scatter with parsley and serve with small forks or toothpicks as the perfect sharing starter. Finish off with crusty bread to soak up all that flavour-infused olive oil.

 

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Updated: August 28, 2025, 7:32 AM