The mystery of the Mediterranean

Without a doubt, the Italian cuisine is one of the most favoured and popular in the world, whether it’s the thick sauces or the salty cheeses. It has such a huge fan-following that a sub-strain of Indianised Italian food has popped up in the country, overshadowing the authentic flavours of the Mediterranean.

In order to provide diners a taste of Italy (that isn’t garnished with ‘garam masala’), JW Marriott has come up with a menu straight from the island of Sardinia. Alba, the Italian restaurant at the hotel, is hosting a ‘Sardinian Food Festival’, with the works of chef Antonello Cancedda available to everyone.

The Sardinian chef has specially concocted a menu that he calls “authentic” to his homeland. Artichokes, pecorino and carasau (or music bread) are some Sardinia’s specials that have been introduced through a variety of dishes.

The one-of-a-kind gastronomical ‘fair’ not only uses organic food but also light and healthy ingredients that make for a scrumptious meal. “Traditionally, we make healthy food items and use a lot of artichokes and olives in our dishes. Since it’s a coastal region, we also have a vibrant fishing community,” says chef Antonello.

He says that he has tried not to add any Indian flavours to this menu because he wanted people to experience what Sardinian cuisine is like. “For example, when making the lasagna, I’ve used music bread instead of pasta. It’s the healthier option that we use in Sardinia.” Music bread is a paper thin bread and has been used in starters like ‘Millesfoglie di Carasau con spuma di asparagi, fave e patatine’, which is layers of music bread with asparagus, fava beans and potato chips.

A tasty Italian parsley, artichokes and mountain potato soup will get your stomach rolling, before the main course comes in. For the main course, diners have the option of going for a Sardinian flat bread lasagna with zucchini flowers, handcrafted mint and potatoes ravioli dipped in a pecorino-san marzano tomatoes sauce, a lamb and potato pie and more.

Dishes like ‘Trionfo di Frutti di Mare’, which is a combination of oysters, lobsters, mussels, clams and giant prawns, showcases the importance of fishery to the state. The menu also has suckling pig or porcheddu, which is another speciality of Sardinia. “The Mediterranean cuisine is ideally fresh, healthy, simple and the recipes aren’t elaborate,” says the chef.

To finish off the dinner, there are desserts like bianchittos (almond merengue), pabassini (raising and almonds glazed cookies) and a saffron and orange pie. The ‘Sardinian Food Festival’ is on till March 29 from 7 pm to 11 pm, at JW Marriott, Lavelle Road.