<p>Italian master chef Vittorio Greco is a man with a love for fresh ingredients, spaghetti pomodoro and certainly, a glass of red wine. <br /><br /></p>.<p>He brings to the Cubbon Pavilion, ITC Gardenia, a divine spread of Tuscany food, retaining the simplicity and authenticity of the dishes as a part of the ongoing ‘Flavours of Tuscany’ festival.<br /><br />To start the meal is a colourful assortment of signature antipastis, which are served on toasted ciabatta bread. From the wonderful eggplant caviar to the tomatoes concasse and the innovative spinach and pine-nut crostini, a bite of each is a must. <br /><br />The meat-eaters can enjoy an Atlantic salmon tartar, drizzled with lemon and extra-virgin olive oil dressing on crispy ciabatta. This is followed by the Mediterranean medley of gorgonzola-stuffed fresh figs with parma ham and balsamic dressing, with <br />an overpowering taste of the cheese.<br /><br />One can then proceed to the zuppa (soup) and enjoy the heartening broth of cauliflower and white truffle with whole-meal crouton. “I keep this very thick because that is how it is made in the classical way of Italian cooking. I just try to keep the tradition,” explains the smiling chef Greco, who has served George Clooney on another occasion. <br /><br />Next up is the chef’s famous lobster ravioli, lavishly adorned with fresh tomato sauce and a subtle hint of basil. For the vegetarians, there is an extremely creamy risotto, juxtaposed with white asparagus mascarpone and a zingy lemon zest. If subtlety is what you enjoy in your food, this one’s going to leave you smiling all day.<br /><br />“My job is all about the adrenaline — you have to be quick and be focussed and cook for a few hours. If your customer’s happy, you end up feeling good,” says Greco.<br /><br />By the time the fourth course arrives, you know that you can’t resist it — regardless of how full you already feel. It is time for the seafood and you are greeted with an ocean perch infused with capers, celery and fresh tomatoes. <br /><br />To keep the vegetarians pleased is an equally interesting eggplant and zucchini roulade, grilled to perfection with a host of herbs and served with a generous amount of parmesan fondue. <br /><br />Meat lovers experience a delicious array of signature specials. The pan-fried lamb filet dusted with porcini powder and slivers of pork, with caramelised shallots and pan jus is first, followed by the sizzling spatchcock diavola. <br /><br />There is also the North-Western speciality of steamed potatoes, fontina cheese and herb tart for the vegetarians. Simple and effective, it’s a recipe that one can’t quite go wrong with. <br /><br />The dessert consists of the traditional tiramisu and the Zuccotto Alla Fiorentina — a layered, frozen dessert of liqueur-soaked sponge and ice cream, finished in the oven with crusty Italian meringue. <br /><br />The food festival is on till December 16 from 7 pm to 11.45 pm.</p>
<p>Italian master chef Vittorio Greco is a man with a love for fresh ingredients, spaghetti pomodoro and certainly, a glass of red wine. <br /><br /></p>.<p>He brings to the Cubbon Pavilion, ITC Gardenia, a divine spread of Tuscany food, retaining the simplicity and authenticity of the dishes as a part of the ongoing ‘Flavours of Tuscany’ festival.<br /><br />To start the meal is a colourful assortment of signature antipastis, which are served on toasted ciabatta bread. From the wonderful eggplant caviar to the tomatoes concasse and the innovative spinach and pine-nut crostini, a bite of each is a must. <br /><br />The meat-eaters can enjoy an Atlantic salmon tartar, drizzled with lemon and extra-virgin olive oil dressing on crispy ciabatta. This is followed by the Mediterranean medley of gorgonzola-stuffed fresh figs with parma ham and balsamic dressing, with <br />an overpowering taste of the cheese.<br /><br />One can then proceed to the zuppa (soup) and enjoy the heartening broth of cauliflower and white truffle with whole-meal crouton. “I keep this very thick because that is how it is made in the classical way of Italian cooking. I just try to keep the tradition,” explains the smiling chef Greco, who has served George Clooney on another occasion. <br /><br />Next up is the chef’s famous lobster ravioli, lavishly adorned with fresh tomato sauce and a subtle hint of basil. For the vegetarians, there is an extremely creamy risotto, juxtaposed with white asparagus mascarpone and a zingy lemon zest. If subtlety is what you enjoy in your food, this one’s going to leave you smiling all day.<br /><br />“My job is all about the adrenaline — you have to be quick and be focussed and cook for a few hours. If your customer’s happy, you end up feeling good,” says Greco.<br /><br />By the time the fourth course arrives, you know that you can’t resist it — regardless of how full you already feel. It is time for the seafood and you are greeted with an ocean perch infused with capers, celery and fresh tomatoes. <br /><br />To keep the vegetarians pleased is an equally interesting eggplant and zucchini roulade, grilled to perfection with a host of herbs and served with a generous amount of parmesan fondue. <br /><br />Meat lovers experience a delicious array of signature specials. The pan-fried lamb filet dusted with porcini powder and slivers of pork, with caramelised shallots and pan jus is first, followed by the sizzling spatchcock diavola. <br /><br />There is also the North-Western speciality of steamed potatoes, fontina cheese and herb tart for the vegetarians. Simple and effective, it’s a recipe that one can’t quite go wrong with. <br /><br />The dessert consists of the traditional tiramisu and the Zuccotto Alla Fiorentina — a layered, frozen dessert of liqueur-soaked sponge and ice cream, finished in the oven with crusty Italian meringue. <br /><br />The food festival is on till December 16 from 7 pm to 11.45 pm.</p>
