Thursday, November 15, 2012

DELIZIOSO - Italian Food Fest @Bene Sheraton Bangalore

I was invited to review the Delizioso - The Italian Food fest which is already running since November 9th, 2012 and will go on till November 18th, 2012. Italian Cuisine is one of the most popular cuisines in the world. While Italian cuisine is generally associated with pastas and rich, heavy foods, each region of Italy--including the central-northern region of Lombardy--is distinct in its "staple" foods and quintessential dishes which is what this Fest is featuring. The Lombardy region is best known for its dairy products, including the region's world-famous Gorgonzola cheese.Lombardy is bordered by Switzerland to the north, and it includes part of the Alps. 

Lombardy cuisine consists primarily of rice as the foundation of hearty dishes. Risotto, an Italian rice dish, originated a typical Milanese dish (Milan is the major city of the Lombard region), and has gained international recognition as a main entree across a wide variety of menus outside of the Italian gastronomical scope.At Bene the menu is crafted by the Celebrity Chef Enrico Fiorentini with popular dishes from the regular menu at Sheraton Milan Malpensa.
So while waiting for my rendezvous with the Chef, I scanned through the menu trying to figure out the dishes which of course most of it I couldn't quite decipher. And just when I was  thinking what would be best to order, the Chef arrives with a bang, and before you know I was enjoying tales of his experience. It's simple with Chef Enrico, he's got the humor with some sarcasm along with it, but we were enjoying some hearty laughs and Oh! did we. Chef then departs temporarily saying "I'm gonna cook you something, and all you have to do is eat alright?". Well that's a deal alright. - indeed a fine one I thought to myself.
The first meal was an Antipasti Platter which set the stage to the meal, as colourful and delicious as it should be was a medley of a Insalatina d’orzo con verdurine e cappesante dorate - Barley salad with garden vegetables sprigs & pan seared sea scallops and Tartare di Porcini trifolati e quenelle di ricotta alle erbe, piadinetta (V) - Tartare of sautéed cepes mushrooms with a herbed ricotta cheese quenelle with  a portion of Il pesce d’acqua dolce in 3 modi Marinato, Leggermente Affumicato e tartare - Three different ways we do serve the “Salmon” in Lombardy Sea salt & sugar marinated, lightly smoked & quite raw. 
Gli Anti Pasti  - Appetisers

Then came the Primi Piatti Di Pasta which is the Pasta course which again was a brilliant. Creamy Risotto, fresh ravioli and to die for saffron flavoured potatoes with the cheese foam.(Tortelli di zucca alla Mantovana con gli amaretti e la mostarda (V) - Pumpkin ravioli with a touch of amaretti cookies & candied-spiced fruits, Gnocchetti di patate allo zafferano sulla loro terra, germogli e schiuma al Parmigiano (V) - Saffron flavored potato dumplings served on their own soil, sprouts and Parmesan cheese foam and the Carnaroli ai funghi, infuso di porcini e tartara di gamberoni all’erba ciopollina - Mushroom risotto, cepes infusion and chives prawn tartare).

The next course of course was the Le Carni - the Meat Mains, by then I was stuffed and Chef mockingly asks "Your already full??, but I have just begun"....with a laugh. I was tantalized with L’ossobuco in gremolada secondo la ricetta originale “MA” di tacchino con risotto alla Milanese - Stewed turkey ossobuco with tomato and vegetable sauce, served with saffron risotto and a portion of the Costolette d’agnello in panuria di polenta al Parmigiano - Butter pan fried lamb chops in a herbed polenta crumbing.

The glorious meal came to end with the Lombardy Sweet Cuddles, another platter of the desserts hosting Chestnut flour, air dried fruits and nuts cake served with chocolate ice cream, Red wine poached pear served with double cream & Parmesan cheese ice cream and anise egg free biscuit,Double chocolate & mascarpone cheese mousse with “Brutti e Buoni” hazelnut crunchy bisquit and Polenta & Dark chocolate timbale with bitter orange marmalade. These tasting portions of the dessert were insanly brilliant. But my story doesn't end here. The Chef came back to the table, and we continued on his tales and traveled right across from Milan to Egypt to Syria to Dubai to Korea and now at India to realise I had spent a good three hours chatting and full on the belly.

I bid my good bye to the Chef and he surprises me with a parting gift, a box of Srbisolona - A typical Italian Tart to be had with tea or coffe and a little something for the journey back home.  And I was obviosly aww-ed!!
So in short my experience was worth it and Chef Enrico knows how to entertain his gifts for sure.  So head out to the Bene and make the most out of the weekend while it lasts.

Sheraton Bangalore at Brigade Gateway
26/1 Dr. Raj Kumar Road, Malleshwaram - Rajajinagar
Bangalore - 55
Tel: 080-42521000
Valet Parking Available

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