| Of gorgonzola, antipasti and the Alps |
27th Jul 2013
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Guest Chef Daniele Trivero and Chef Antonello | Photo: T. S Bedi
njoy regional flavours of the Piedmont region, Italy, as guest Chef Daniele Trivero and Marriott's Chef Antonello brings 'Piedmontese Cuisine' during a new food festival at Oregano, JW Marriott. The Piedmont region is famous for its scenic beauty, nestled in the foothills of the Alps, and its wines and milk products. The best-known wines from the region include Barolo and Barbaresco whereas one of the best cheeses is gorgonzola, a veined blue cheese.
While talking about the response to Italian cuisine in Chandigarh chef Antonello says, "The response is really good as people are open to try and taste new dishes and cuisines. They are well travelled, hence are aware of their choices. Italian cuisine is very rich and healthy and therefore attracts a majority of food aficionados."
Guest Chef Trivero says, "We have included various dishes from the region and hope that people will really relish the offerings. pannacotta, in deserts and risotto in the main course remain hot favourites among vegetarian diners, whereas bianco di galleto insalatina di germogli is the antipasti for non-vegetarians." He informed that this dish is originally made with rabbit, but chicken breast is used at the festival as not many people prefer rabbit meat in this part of the country.
Piedmont's cuisine is famous for the immense variety of antipasti (starters). Though there can be as many as ten and even more different antipasti in a Piedmontese meal, the fare usually start with at least four. Cold dishes are followed by hot ones and usually concluded with different types of home-made desserts. Trivero confirms, "Starters including salads come first, followed by the main course and the meal ends with a variety of mouth watering desserts."
The crafted menu includes 4 varieties of non-vegetarian vegetarian starters. The main course options include 4 varieties of vegetarian of non-vegetarian dishes.
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