Craving Italian?

Throwback on my journey at the Vineyard Dinner La Cucina, hosted by Hyatt Regency Kolkata.

Indulged into an eclectic five-course dinner with a delectable selection of wines from the signature menus of Wine Sommelier and celebrated Italian Chef Mauro Ferrari, who invites every foodie to his kitchen in order to discover his passion by featuring original recipes with unique combinations of fresh local and seasonal ingredients.

Honoured to meet Chef Mauro Ferrari in person, to know about some of his culinary magic to bring Italy 🇮🇹 on a plate.

With the Wine Sommelier and celebrated chef Mauro Ferrari, from Italian fine dining Focaccia, Hyatt Regency Chennai

The journey started with Amuse-Bouche (French term means ‘mouth amused’) – a Parmesan creme brûlée served with crispy crostinifrom the chef’s selection menu.

First time tried this vegetarian Italian twist, an unusual creme brûlée in its savoury version, but with a feel of familiar flavours in the palate – a mix of whipped milk, cream, Parmesan cheese, egg yolk baked and lightly blowtorched. A very elegant dish to kick off with a luxury dining served with a little loaf, crusty on top and soft inside.

Parmesan creme brûlée served with crispy crostini

The presentation reflects the chef’s artistic approach to a cuisine in terms of colours, textures.

Parmesan creme brûlée served with crispy crostini

The little bite is accompanied by a complementing quality sparkling wine – Gran Cuvee Brut from the House of Fratelli to prepare the palate, very delicate taste with a touch of citrus and lovely bubbles.

Sparkling wine – Gran Cuvee Brut from the House of Fratelli

The second-course dinner – Appetizer

Slow cooked chicken breast, grilled potato, salsa gribiche –

Shredded chicken breasts slowly cooked and draped with a dressing of gribiche sauce – a mayonnaise style cold egg sauce (hard boiled egg yolks) with its origin from French cuisine is whisked with light mustard, virgin olive oil, vinegar, seasoned with salt and paper. Served on a bed of thin slice of lightly grilled potato.

Slow cooked chicken breast, grilled potato, salsa gribiche

Reflection of an Italian trend in French cuisine with an elegant look. Very sophisticated and delicious for my palate to experience the gribiche sauce mixed with minced chicken for the first time. A perfect meal for a summer afternoon.

Slow cooked chicken breast, grilled potato, salsa gribiche

The salad is accompanied by the grape flavoured white-wine – Sauvignon Blancfrom the House of Fratelli. Perfectly balanced with fruity infused flavours.

Grape flavoured white-wine – Sauvignon Blanc from the House of Fratelli

Grape flavoured white-wine – Sauvignon Blanc from the House of Fratelli

The third-course dinner meal – Pasta

Fresh homemade Spaghetti served with scallop carbonara and Peruvian asparagus

The glorious Italian carbonara with its origin from Rome is made by scrambling eggs and Parmesan mixed with rich tangles of Spaghetti served with mildly butter garlic tossed tender creamy scallops and the slightly pan roasted crunchy luxurious imported Asparagus from Peru with little grassy flavour. The delicate seafood flavours of the scallops are well blended with the carbonara.

Fresh homemade Spaghetti served with scallop carbonara and Peruvian asparagus

A classic Roman dish that will steal the heart of every foodie with a palate formed from far West.

Fresh homemade Spaghetti served with scallop carbonara and Peruvian asparagus

The gourmet dish is paired with light blooded red wine – 70%Sangiovese and 30%Cabernet Sauvignon from the House of Fratelli, a fine balance of acidic and sweetness in terms of tastes.

Light blooded red wine – 70%Sangiovese and 30%Cabernet Sauvignon from the House of Fratelli

Light blooded red wine – 70%Sangiovese and 30%Cabernet Sauvignon from the House of Fratelli

The fourth dinner course meal – Main Course

Lamb rack Villeroy, soft shallot potato, hazelnut spinach

With its origin from French commune, Panko crusted rack of lambs marinated with herbs inside, deep fried in clarified butter to its perfection keeping its texture intact as pale golden brown – crispy, juicy and tender meat with easy going knife into the lamb. Served on a bed of ultra creamy, rich, cheesy garlic flavoured shallot mashed potatoes with finely chopped toasted hazelnuts mixed with blanched spinach from the farmer’s basket. The mild flavours of the spinach and toasted hazelnut add an extra depth and crunch with the mashed potatoes.

Lamb rack Villeroy, soft shallot potato, hazelnut spinach

Lamb rack Villeroy, soft shallot potato, hazelnut spinach

The gourmet dish is paired with red wine🍷- 100% Sangiovese from the House of Fratelliwith fruity sour flavours and medium acidity.

Red wine 🍷- 100% Sangiovese from the House of Fratelli

The last course of the meal – Dessert

Mango mint parfait, chocolate cage, dark rum essence, sweet mint leaves –

Rich chilled summer healthy dessert made from whipped cream, egg yolk, mango purée, mint brushed with rich dark rum essence which adds a rum-laced flavour to the signature dessert garnished with sweet flavoured aromatic mint leaves. The main body of the dessert is enveloped with a crispy gorgeous, eye-catching chocolate border called the chocolate cage.

Mango mint parfait, chocolate cage, dark rum essence, sweet mint leaves

Mango mint parfait, chocolate cage, dark rum essence, sweet mint leaves

The dessert is perfectly paired with a shot of rum soda.

An hour-long discussion with the chef, great to learn about the authenticity, ingredients of fine Italian cuisines.

Thanks a lot, chef Mauro Ferrarifor being a gracious host.

Thanks, Suman Satra for your warm service.

Cheers !!!