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Italian favourites

Respect the original way of cooking otherwise you wouldn’t get the right quality of the food,” says Grand Master Chef Michele D’ Agostino. Chef Caducco Glaucco Massimo from the Italian Chef’s Federation along with Chef D’ Agostino dished out some of the best Italian fare at Taj Palace Hotel, recently

From the University of Italian Cooking, these international chefs are on a 10-day tour to teach traditional Italian culinary skills and trends. To demonstrate their art form they prepared a risotto al prosecco and tartufo nero spaghetti live. Through their live demonstration, they bring out the history and intricacies of the meal.

While cooking the chefs also provided the backgrounds of the dishes. They revealed that with time traditions have changed. Previously, a dinner out in Italy, meant that the whole evening would be taken. This was largely because Italian rice has high starch content and needs at least 20 minutes to cook. This particular risotto is prepared with the traditional Italian wine prosecco and some olive oil. The wine reduces the temperature of the rice and gives a fine aroma and flavour to the it. Chopping the ingredients masterfully, D’Agostino says that the tartufo nero spaghetti comes from the coastal region of north-western Italy. The sauce is prepared with basil, peanuts, onion, French beans and potatoes.

Enjoying the preparation of the food while serving the delicacies, the chefs shares their anecdotes of home. And they laughingly add, “The Italian mother is the greatest cook.”

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