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Diners are set to enjoy a tantalising taste of Tuscany as the Sofitel Bahrain Zallaq Thalassa Sea & Spa’s Fiamma restaurant unveils its latest food festival starting tonight.
The ancient flavours of the Etruscan people, rooted in Tuscan cuisine, are to be showcased and delivered from the gastronomically passionate hands of executive sous chef Manuelo Pintore.
Chef Manuelo described the dishes he served up at a special media preview night as ‘fresh, full of flavour and fun’ and he lived up to the promise time and time again.
He is described by colleagues as a ‘proud Tuscan’ and his love for his homeland is said to be only beaten by his other great passion - food.
Boasting more than 20 years of professional cooking and kitchen management experience in restaurants and five star hotels across the globe, he started his career at The La Capannina di Sante in the historic Italian city of Florence and the new ‘The Love of Tuscany’ 10-day fiesta has given him a unique opportunity to revisit some of his favourite recipes.
The end result is a selection of stand-out soups, perfect pate, proud pasta dishes, sensational stews, sizzling steaks and delightful desserts in the warm embrace of one of the island’s award-winning destinations and one of my favourites.
Tuscany, the birth place of the Italian language, is located in the central-western part of the country and, as with all Italian cuisine, the most fresh and simple ingredients of the season are used to present authentic dishes that are rich in flavour, hearty and filling.
All are served with unsalted regional bread used to soak up the leftover sauces on the plate. This tradition has been carried through generations and now marks Tuscan bread apart from that of other regions.
It also makes a star appearance in the Ribollita Toscana Soup, a hearty potage made with vegetables. One taste and you’ll understand why Italians have such a passionate reputation.
But I’m getting ahead of myself because you can’t start without the antipasti, the traditional first course of a formal Italian meal.
Typical ingredients of a traditional antipasti include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses such as provolone or mozzarella, pickled meats and vegetables in olive oil or vinegar.
Don’t miss the Crostini Fegatini, the popular Italian appetiser consisting of small slices of toasted bread with a chicken liver pate on top or the Tortino ai Carciofi, a fresh artichoke pie.
You’ll be then primed for what my Italian friends call ‘primi time’…namely lots of pasta!
The Tortelli di Patate Ragout di Carne, a homemade Potato Ravioli served with Mugello-style meat ragout and the Pappardelle alla Lepre, hand-cut Pappardelle Pasta with hare sauce were stunning examples of how pasta wraps should be delivered on to the plate – now if that doesn’t get you haring round to the Sofitel, nothing will!
Wait a second, there was still space for my firm favourite, a 1kg charcoal-grilled T-bone steak.
I forgot its full title on the evening having tasted this meaty masterpiece at an earlier Italian festival at this same venue last year, but I promise, it will be forever engrained in my heart!
Brace yourself for it … Fiorentina Cotta sulla Brace is a plate-filling, awe-inspiring piece of perfection, medium with medium-rare elements that just oozes with flavour and would have me standing to attention and singing my version of Mameli’s hymn:
‘Let’s unite ‘under one flag, one dream;
To melt together
Already the time has come’.
Before melting away into the distance, please try and leave room for dessert as the Torta della Nonna cream and pinenut pie and Torta Semolino e Cioccolato, a superb semolina and chocolate tart, promises to leave you licking your lips in satisfaction.
Don’t miss the chance to delight your palate at ‘The Love of Tuscany’ celebration until March 18. This unique à la carte dinner is being served nightly during the festival from 7pm-1.30am. Entertainment is also being provided nightly.
Call 17636363 for more details and to book a table.
See Chef Manuelo’s interview with Stan by scanning the QR code or by visiting www.GWeekly.com or our Facebook page.
