|
|
the-south-asian.com August 2007 |
|
|||
|
Famous
Bazaars
Ratan Tata Remaining
articles
Books Between
Heaven and Hell
|
|
||||
|
Page 2 of 5
(cntd)
Travertino, Oberoi Chef-in-charge – Heikkenen Tuomas Sommelier – Angelo De Iola Covers – 58 variety of fresh home made pastas extensive cheese menu from various regions of Italy most ingredients sourced from Italy Limited vegetarian choices for lunch A selection of Italian wine Lunch – 2 course meal Rs 1250 3 course meal Rs 1650
Sample of dinner menu Appetiser - Fresh blue crab salad meat wrapped in lettuce, steamed and served with aromatic seafood stock (Rs. 700) First course - Black strozzapreti pasta with fresh crabmeat, garlic and chilli. (Rs 750) Main course - Roast rack and braised shank of lamb with aubergines, peppers and basil (Rs 1500) Dessert - Apricot ganache with toasted hazelnut, passion fruit and olive oil dressing (Rs 375) Wines Whites from 3800 – 5800 Reds from 2340 – 18,000
The Italian way Traditional Italian cooking makes very subtle use of sauce in a pasta Pasta is a starter or the first course – never the main course Only a fork is used to twist spaghetti – a spoon is not used in the process Grated cheese is never sprinkled on pasta with garlic, extra-virgin olive oil, dried pepper flakes and parsley or basil – and never on spaghetti alla marinara Cappuccino is a breakfast beverage! *****
|
|||||
|
Copyright © 2000 - 2007 [the-south-asian.com]. Intellectual Property. All rights reserved. |
|||||
