Italian Food Festival, Bene, Sheraton Bangalore

Indulge in Italian treats by visiting Chef Paride Noviello of Sheraton Grande Sukhumvit’s award winning restaurant, Rossini’s, Bangkok.

Date : 14th – 23rd March, 2014                          Lunch : 12:30 PM – 3:30 PM & Dinner : 06:30 PM – 11:30 PM

Italian cuisine has a vast variety and every city or town has a version of its own, Sheraton Bangalore Hotel at Brigade Gateway brings you the best of Italian food with a variety of ingredients and elaborate preparations offer the extreme essence of this cuisine.

The festival offers a library of delicacies and a bunch of lip smacking appetizers straight from Italy including Insalata di Cesare, Risotto agli spinaci, Pizza tricolore and more!

 The authenticity of this cuisine is preserved to offer the real taste and allows guests to experience a new world of food.

 Chef Paride Noviello, hosting the Italian Food Festival at Bene, Sheraton.

Chef Paride Noviello

Born in the northern Italian port of Trieste, Chef Paride discovered his passion for cooking while helping out in the family restaurant from the tender age of 13.  He went on to study at the Istituto Alberghiero I.A.L., the School of Culinary Arts in Lignano Sabbiadoro, Italy, and after completing his bachelor’s degree in Culinary and Hotel Management the young chef decided to explore the world.

His culinary journey took him to Deira in Dubai where he was Junior Chef de Partie at the romantic restaurant, La Cucina.  Intrigued by Southeast Asian culture and cuisine, he moved on to Jakarta, Indonesia, working as a Sous Chef at Casa d’Oro. Prior to joining Sheraton Grande Sukhumvit he was Head Chef at La Gondola in the Kempinski Hotel Beijing, China. Highlights in Chef Paride’s career include the privilege of presenting his exquisite cuisine to members of the Thai royal family, and celebrities such as Kate Moss and Naomi Campbell.

On the very first day of the festival, was a special session with Mr.Noviello himself demonstrating his culinary style and describing the essence of Italian Cuisine. This was followed by a tasting session of wine & dinner. Needless to say, we were excited at just the thought of the entire family of cheese in one dinner. Although the event started at 7 PM, We reached only around 8 (blame the mad traffic in Bangalore). But Paride graciously took us through the starters and pointed out the subtle components that made all the difference in the dish. Absolutely down-to-earth and impossibly polite, he never hesitated to answer any of the myriad amount of questions the guests came up with (and there were quite a few to say the least!).

Below is the menu that we relished 😛 .

WINE

Grover Vineyards Chenin Blanc Art Collection

STARTERS

Pomodori confit con cipolla al forno, carciofi, basilica e bonconcini di mozzarella

(Confit tomato and roasted onion salad, shaved artichokes

and bocconcini mozzarella cheese)

Bietola marinata, arancio con noci e caprino

(Slow cooked beetroot, orange pulp,

walnut and goat cheese)

Pomodorini pachino, bufala mozzarella e pesto di bietola con tuille di olive

(Marinated pachino tomato, buffalo mozzarella,

beetroot pesto and olive tuille)

Bruschetta moderna burrata con salsa di pomodorini

(Modern Bruschetta burrata cheese, anchovies

cherry tomato and basil chutney)

Funghi trifolati con foglie di polenta e scamorza

(Assorted mushroom salad, shaved polenta

and scamorza cheese)

SOUP

Zuppa di carrciofi con parmigiano 24 mesi

(Tuscan artichoke soup with 24

month aged Parmesan)

FIRST COURSE

Risotto alla cipolla di tropea, e mela

(Risotto with Tropea onions 

and apple puree)

SECOND COURSE

Mille foglie di pane carasau, zucchini confit, porcini e coulis di peperone

(Thousand foil carasau Sardinian bread, confit zucchini,

 mushrooms and bell pepper coulis)

Bocconcini di pollo alla con olive peperoni arrostiti, capperi e polenta

(Tender chicken breast, with olives roasted bell pepper and soft polenta)

DESSERT

Panna cotta alla menta fisherman fresh con espuma di cioccolato

(Fisherman fresh panna cotta with chocolate espuma)

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