I always enjoy Italian food, and over the years, my interactions with a number of Italian chefs and winemakers has been a treat. I love the passion they bring to their craft, their (unfailing) reference to their Mama and Grandmama in whose kitchens they first began their culinary journeys, and their charm. And of course, the wonderful (and rich) food they always feed us! And this interaction with Chef Luigi Ferraro, on loan from Shangri-La Delhi, was no exception. He has created a special menu which is available until March 24th, for the From Capri to Calabria southern Italian Food Festival at Caprese, Shangri-La Bangalore’s Italian fine-dine.
We made our way over the weekend, and got to meet and chat with Chef Luigi, and try some of the dishes off the special festival menu. From Calabria himself, the menu is his interpretation and a modern take on southern Italian fare. Employing touches of molecular gastronomy, sous vide cooking, and deconstructed dishes, Chef Luigi presented us with a delicious multi-course meal, each course plated like a work of art.
Apart from a la carte (which will run you around INR 2000 a head), there is also a pre-fix menu, available paired with wine at INR 4500 all inclusive, or just the food at INR 3500 all inclusive. Considering you get three wines as part of the wine paired option, it is a great option for those who enjoy wine with their Italian repast. We sipped on a mellow and medium bodied 2013 vintage Soave Allgrini Corte with our meal. And now, here come the visuals!
The Amuse Bouche that started us off: Potato croquette on a bed of Pecorino cheese that was somewhere between humus and foam in texture with microgreens and olive oil.
Antipasti 1: Tomato tartare, buffalo Mozzarella, basil. Dehydrated capers and artichoke cream were the surprise elements, and that bell pepper sauce at the bottom went so well with the Mozzarella.
Antipasti 2: Free-range chicken with bell peppers and Pecorino Romano cheese ice cream. Thinly sliced chicken and cubed beets, bell pepper sauce, and indeed, a cheese ice cream. Rich and decadent!
Primi Piatti 1: Ravioli stuffed with parmigiano reggiano 24 months, sauce with morel mushrooms, green peas, asparagus and modena balsamic (in the form of pearls). Do I really need to say more? Just read that list of ingredients!
Primi Piatti 2: Fagottini with burrata and lobster, green peas and amalfi lemon. Oh lobster heaven was achieved, though I overall found the dish rather salty.
Secondi Piatti 1: Chicken breast and thigh, spinach, wild mushrooms, pumpkin with rosemary sauce and saracena moscato. Perfectly cooked chicken; diced pumpkin added great flavor and some texture to the dish.
Secondi Piatti 2: Sea bass with saffron potatoes, amalfi lemon and black olives. Fantastically cooked sea bass with crispened skin, and look at that gorgeous two-toned potato crisp!
Secondi Piatti 3: Involtino of vegetables with Fontina cheese. The obligatory eggplant vegetarian course.
Dolci 1: A gorgeous citrus tart, deconstructed with the lemon curd and meringue pieces, and fresh strawberries for an extra pop of tartness!
Dolci 2: Tiramisu parfait – another deconstructed dessert, which the coffee lovers at the table enjoyed. I contented myself with picking out the chocolate pieces and dust and stayed away from the coffee cream in the center.
Plated Thoughts 