HYDERABAD: Much like India, Italy, too, offers a melange of regional diversity in cuisines that have developed through hundreds of years. And the keyword for the food of this country is ‘simplicity’ reflected perfectly in its tortellini, soups and variety of cheese.
Chef Vittorio Greco, from ITC Gardenia’s signature restaurant Ottimo, presented the Italian flare he prepares with exquisite mastery. Born and brought up in Tuscany, the chef brought an interesting amalgamation of choicest dishes at the Italian Food Festival, ongoing at Deccan Pavilion, ITC Kakatiya.
“I try to keep everything classic,” said the chef as we savoured Chicken and Bocconcini Salad bright in colour with the use of baby spinach, ripe tiny tomatoes and, of course, the delicious mild cheese which blended really well with the chicken chunks. It was appetising enough. Chef’s mastery was in Cauliflower and Almonds Soup. The liquid was silken, the texture smooth dusted with crunchy almond flakes.
The taste was perfect with all the flavours blended in – the layers amalgamated with one another, and the soup immediately appeared to be a comfort food.
“We have so many vegetarian food items in Italian cuisine. What’s grown in the kitchen-garden of an Italian goes into his plate,” shared chef as we commented on a vegetarian dish to be so delicious. A lot of Italian food promotions drip with overuse of cheese and olives, thankfully the simplicity and classicism of this food festival made it exclusive and exquisiteness.
The dessert, the evergreen Tiramisu, won our hearts with its freshness. “It’s the use of country eggs, lady fingers – the sweet sponge biscuits, rum, coffee, Kahlua that makes this dessert special. And no, I don’t use instant coffee, I go only for espresso to prepare Tiramisu,” signed off the chef. The festival is on until February 16. Charges: Rs 3,200 + Time: 7.30 pm – 11 pm.