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Beyond pizzas and pastas...
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Hotel Radisson's Italia restaurant is serving delicacies from Emilia-Romagna region
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Most of us tend to confine the entire gastronomic diversity and cuisine of a community, region and in some cases even a country to one or two dishes. This unfortunately undermines the richness endowed by a multiplicity to a cuisine. Probably, to pre-empt this penchant, the Italian food speciality restaurant at Hotel Radisson, Italia, has commenced a rather novel feature of holding a `cuisine festival' every month, dedicated to the promotion of gastronomic delights of a particular region of Italy.
In line with an ongoing series, which has already featured delicacies from Milan, it is time to showcase cuisine from the Emilia-Romagna region. This region, by virtue of encompassing two different areas - Emilia, between the Po valley and Northern Tuscany, and Romagna, the mountainous area with the Adriatic coast to its east - has sprouted an incredible variety of fare like splendid hams, fresh mortedella, a variety of homemade pasta, sumptuous meat dishes, sauces, cake, pastries and dessert.
La carte menu
As part of the special promotion that is on till April 23, an elaborate a la carte menu has been assembled by the hotel's in-house team of food and beverage experts, including the executive Chef, Sudipto Bhattacharjee and Anir Ban, who looks after Italia. The menu encompasses the entire course, from starters to soups, to pastas, the main course and the dessert. Of the several starters on offer, Zucchini Fritti Con Taleggio e Pomodori Secchi (with Taleggio cheese and Sun dried tomato wrapped Zucchini, batter fried and served with Orange mayonnaise) is sure to invigorate the somnolent taste buds and stimulate the appetite.
The special menu features a soup each for the veggies and the non veg-types, although Cipollata con Patae (braised red onion and potato soup flavoured with Sangiovese and thyme) offers a nice blend of taste without being too heavy on the system. While the food fest features a variety of pastas like the Lasagne alla Bolognese and Fettuccini Con Pancetta, Carciofi e Panna al Limone, the main course has dishes which bear the chef's distinctive signature, which includes the delectable Saltimbocca Alla Romana (veal Picattas with Parma ham and sage served with Polenta soufflé and garlic spinach).
In dessert - and those fond of a vanilla base, there is Mascarpone Della Cesarina. chocolates lovers can have Semifreddo di Cioccolato e Pistacchio. . Indeed there is much to Italian cuisine beyond pizzas and pastas.
APS MALHOTRA
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