Different stories behind different recipes is something that we as true foodies love to explore, isn’t it? Some stories help us make the right dining choices and some just help us get acquainted with the culture and the history of where the recipe comes from.
On my recent visit to Sheraton Grand, Bangalore, I experienced dining at its best in the famous Italian Diner, Bene. The experience became all the more blissful on my encounter with the Italian Head Chef Giuseppe Lioce as he prepared a wonderful line up of dishes, each having a unique story to tell.
Here are some of the dishes and the stories that Chef Giuseppe Lioce narrated as he prepared these wonderful dishes & served them to us.
This appetizer is a small representation of Chef Giuseppe Lioce. Zuppa Contadina is a cold soup of cucumbers and San Marzano tomato, tartare of raw and crispy bene garden vegetables, aged Balsamic vinegar from Modena, finished with extra virgin olive oil from a region called Puglia. This cold soup on the right is a gazpacho (Spanish soup). This Spanish Soup was made in South Italy which has been a colony of Spain for more than 300 years. These are the simple ingredients of Puglia done in the summer version style.
Carpaccio Di Manzo:
An Australian beef tenderloin, marinated with Italian lemon dressing, balsamic caviar which is 25 years old, crispy pancetta , aged shaved parmesan, micro herbs from our garden. This is another very light summer dish, combined with different flavors of the more important ingredients of Italy like: beef, truffle, balsamico and aged parmesan cheese.
Orecchiette Al Ragu:
Orecchiette is slow cooked lamb and chix pork ragu, finished with Roman pecorino cheese. This pasta is a famous pasta of Bari, my home town. This is made with semolina, water and olive oil. It is in the form of a small ear and in the street of Bari you will find many ladies making this incredible pasta. When I was a kid, on Sunday I used to look at my grandmother make this pasta and till date, I still use her recipe. The ragu would be a blend of all kinds of meats like lamb shank, pork chix, pancetta and would be slow cooked for around 7/8 hours with a mix of carrots, celery and onion and then cooked in Red Chianti Wine.
San Pietro All’ Acqua Pazza:
John Dory is cooked with taggiasche olives, sea water, cappers and fish stock. This is a perfect combination of land and sea and is served with fried polenta, herbs asparagus and garlic spinach.
In Italy we are famous to combine the flavour of sea and land together. This preparation is a typical preparation that you can find in the cost area. Polenta is cornmeal that we cook in water for 3 hours and when cold, we cut it in small square sizes and fry it in olive oil. The polenta is crunchy outside and soft inside, the fish is cooked in pinot grigio (white wine) and the olives called taggiasce come from Florence. The olives are used for many preparations of fish and are a little bitter thus giving a perfect balance to the dish.
A Puff pastry stuffed with Italian custard, homemade strawberry ice cream and seasonal fruits. This dessert can be categorized as a French dessert but its origin is still unknown.
This is my version style off Millefoglie. I usually serve this dessert with a crunchy warm puff pastry along with homemade gelato which is really smooth, creamy and flavored. The recipe of gelato has been shared by a very close friend who has been making gelato for the last 3 generations.
Well, now that you know a little more about these exciting dishes introduced by the Chef himself, you can book your table at Bene, Sheraton Grand - Bangalore and treat yourself to Chef Giuseppe Lioce's special recommendations.
Website: Sheraton Grand, Bangalore
Zomato Page: Bene, Sheraton Grand - Bangalore