pinkie swear!

A native of Padua in northern Italy, Chef Stefano has worked alongside with many highly respected chefs in prestigious restaurants around the world, including the chefs from Michelin-starred hotels, one of them being Chef Alfredo Russo. His extraordinary skills and a desire for new challenges led him to Tokyo and the renowned Relais & Châteaux – Restaurant Enoteca Pinchiorri. Regarded as one of the finest Italian restaurants in Japan, it was here that he worked alongside respected Head Chef, Toshikazu Tsuji.

Chef Stefano Merlo

A high point of Chef Stefano’s career and for Rossini’s is his collaboration with Chef Alfredo Russo, the distinguished chef from Michelin-star restaurant, “Il Dolce Stil Novo” in Turin who is acknowledged as being at the forefront of the “New Italian Style”. The two gifted chefs worked closely together to create a special a la carte and tasting menu at Rossini’s and helped establish a cellar of exceptional wines to complement the cuisine. Their collaborative effort draws on Italy’s rich food heritage to produce a menu of modern dishes that reflect contemporary tastes and a flair for creative presentation.

Chef Antoine Rodriguez introduces guest chef Stefano Merlo

With Guest Chef Stefano at the helm, discerning diners will enjoy Chef Stefano’s gourmet delights that blends Italy’s rich culinary traditions with a contemporary twist. Some of his Italian creations include, the foie gras and raspberry, lobster salad with chickpeas and green pepper emulsion, risotto with seafood and sea foam, Wagyu ribeye “pizzaiola” style, citrus scented roasted duck leg, milk risotto with cherry parfait, just to name few. Chef Stefano’s exquisite cuisine will be served for dinner only between the 15th – 21th of April 2012. A la carte dishes are priced anywhere between RM 30++ – RM 250++. A 4-course set menu is also available at RM 300nett per person, while the 4-course set menu with wine pairing is priced at RM 450nett per person. Starwood Privilege members – entitled to 20% off and Facebook fans – entitled to 20% off – Reservations via Facebook required.

We were invited for a preview of his cooking and he whipped up for us in no time, a nice amuse bouche of Artichokes Frittata, a steamy, fragrant Seafood Risotto and finally, a heartwarming, comfort food sort of dessert- the Milk Risotto with Cherry Parfait. All were equally unctuous and well prepared  and here are the pictures taken from our live session with Chef Stefano..

Dish 1: Artichokes Frittata

To start off, Chef Stefano, says that he will show us how to make a simple, impressive looking frittata, which does well to be served as an amuse bouche

What is a Frittata? Says Chef Stefano, the frittata is a classic Italian dish, similar in composition to an omelet. Unlike an omelet, however, the egg mixture is not folded over and finished on the stove top. Most variants of the frittata start with a few moments on the stove top until the bottom layer of the egg mixture has solidified. Once it is part solidified, this contemporary frittata is blended in a blender with cream, and then served with artichoke, crouton, shiso cress and extra virgin olive oil (EVOO).

artichokes

Chef Stefano making the frittata

Check out the creamy consistency of the frittata – this is obviously a contemporary form of the classic

Perfect to be served as an amuse bouche.

Note the airy yet creamy consistency of the frittata. This is garnished with artichoke, croutons, shiso cress and extra virgin olive oil (EVOO). The egg-y flavour of the frittata is tempered with cream. Artichokes give it a more complete and almost “meaty” texture and taste. The overall experience eating this frittata can be described as light, airy and creamy!

And all the hungry people go.. Oooooo!

Dish 2: Seafood Risotto

Next up is the seafood risotto.

Apparently, making a good risotto is rather like riding a bicycle. It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. But once you learn to make it perfect, you hardly forget! Risotto is also very sensitive to timing, and you need to keep stirring it for the entire duration, as it slowly cooks. We learned from Chef Stefano, that different grains will give you a different sort of risotto (and therefore different timing to cook). When buying rice to make a risotto, choose short-grained round or semi-round rice. Amongst the best rices for making risotti are Arborio, Vialone Nano, and Carnaroli.

As the risotto cooks you need to keep stirring it and adding the seafood stock (clams and mussels stock) that you have made earlier. This will prevent the  risotto from burning. As it gently cooks, the grains expand giving it that characteristic plump look. The risotto should be cooked till al dente , then it is ready to be served.

I learned something new from Chef Stefano. Apparently lecithin (which is good for lowering cholesterol) is also good for creating a light airy foam, that completes this risotto dish. Chef Stefano whisks the mixture of lecithin and seafood stock, till you get a perfect white foam. This goes on top of the risotto. Chef Stefano toss the risotto just before it is served. The seafood is cooked separately in this case, so that it retains its flavour and texture.

Ta-dah! The Seafood Risotto we’ve all been waiting patiently to eat. Tasty as hell!

 And all the hungry people go… Ahhhhhh!

Dish 3: Milk Risotto with Cherry Parfait

Ah, this was a fabulous dessert to end the day’s cooking presentation with

Just looking at the end result (bottom right) who can resist the loveliness and chic modern vibes of this good old fashioned Italian dessert? The milk risotto with cherry parfait, was not too sweet, and had a tangy sour bite to it, conferred by the sorbet. The risotto was served cold, and created a perfect balance of temperature vs. flavour in the mouth. The garnish, a small piece homemade chocolate that imitates the cherry stem gave the cherry a charming and realistic look. A fabulous dessert. Very modern, very chic! I loved it!

And as if that wasn’t enough great food, after the cooking demonstration by Chef Stefano, lunch was served at Favola, courtesy of Chef Antoine Rodriguez’s kitchen!

The Pasta and Chef Connection!

Yen digs in and says the food is fab!

Food at Favola never fails to impress

The pastas are irresistible and so are the pizzas..

 Dish after dish of fabulous Italian flavour.. can one ask for more? 

As a grand finale, only the crispy, billowy Italian Waffles from Favola will do, completed with generous dollops of butter, maple syrup and of course Vanilla ice-cream.. and with that.. we conclude lunch! 

Chef Stefano’s exquisite cuisine will be served for dinner only between the 15th – 21th of April 2012. A la carte dishes are priced anywhere between RM 30++ – RM 250++. A 4-course set menu is also available at RM 300nett per person, while the 4-course set menu with wine pairing is priced at RM 450nett per person. Starwood Privilege members – entitled to 20% off and Facebook fans – entitled to 20% off – Reservations via Facebook required.

Apparently, there is a new Italian Chef in town, Chef Alessandro Graziosi and he now heads the kitchen at Villa Danieli. That’s good news, for sure. But what’s even BETTER news, is that if you read on, till the end of the post, you stand to WIN dining vouchers, so you can enjoy eating at Chef Alessandro Graziosi table, at Villa Danieli @  Sheraton Imperial Kuala Lumpur.

cosy ambiance at Villa Danieli

Villa Danieli remains one of the long standing, iconic Italian restaurants in KL that has stood the test of time. The authentic Italian cuisine is to die for. Seared and sliced beef sirloin, fresh rosemary and glazed vegetable caponata is a winner in the mains category, as is the melt in your mouth beef cheek, olive oil mashed potato, leek and roasted asparagus; not forgetting the healthy non-red meat alternative, a succulent Mediterranean style baked Cod fish with olive oil that is served with a fragrant thyme chickpea mash.

Carpaccio di manzo con croccante di parmigiano, rucola e riduzione di Modena / Herbs beef tenderloin carpaccio, arugula, parmesan cracker and Modena reduction

Be sure to order the paper thin, Beef Tenderloin Carpaccio, Arugula Salad as a starter, to complement your main course – it’s drenched in oil(the good sort) but so glorious you won’t care, even if you are one to diligently monitor your fat intake. Yes Vila Danieli which has one of the most comfortable, mahogany-accented dining rooms in the area, is also a great place to enjoy a good bottle of wine. Just ask their sommelier to help you pick one to go with your dinner, should you get stuck at anytime.

Selezione di verdure grigliate con ricotta dolce al forno e salsa al vino / Grilled vegetable selection with brown sugar baked ricotta and red wine sauce

did I mention, gorgeous rustic deco?

Gnocchi di patate con ragout battuto al coltello alla piemontese / Potato gnocchi with hand chopped veal ragout Piemonte’s way

L-R (clockwise): Tagliata di controfiletto al rosmarino con caponata di verdure glasste / Seared and sliced beef sirloin, fresh rosemary and glazed vegetable caponata, Guancia di manzo fondente con purea di patate all ‘olio, porri ed asparagi arrosto / Melting beef cheek, olive oil mashed potato, leek and roasted asparagus and last but not least, Medaglione di merluzza alla mediterranea con purea di ceci all’ olio / Mediterranean’s way Cod fish with olive oil and thyme chick pea mash

 that good ole Italian must have dessert – the classic tiramisu

OK, so now the questions remains, HOW do YOU WIN dining vouchers, so you can enjoy eating at Chef Alessandro Graziosi table, at Villa Danieli @ Sheraton Imperial Kuala Lumpur? Actually, the good people of Sheraton Imperial will do better than that! They have giveaways for 5 lucky couples or families. Just read on to see how you can WIN these fab dining vouchers…

Here is what you stand to WIN:

A gastronomic experience of a lifetime at:

Essence  - Buffet dinner for two worth RM380 (1 couple)

Villa Danieli  - F n B voucher worth RM150 (couple or family/friends)

Celestial Court – F n B voucher worth RM150 (couple or family/friends)

Essence – High Tea for Two worth RM380 (2 couples)

To WIN , complete the following easy 3 steps:

1. Upload ONE photo of you, together with the person/persons, you will bring with you, if you win, EATING SOMETHING TASTY, on the CCFoodTravel Wall,

EXAMPLE 1

OR,

EXAMPLE 2

2. TAG yourself and the person/persons whom you will bring (IMPORTANT: get those tagged to

and

, this contest

3. Complete this slogan: ” I want to bring (insert name/names), to dine at Sheraton Imperial KL because… ”

**ALL THREE STEPS MUST BE COMPLETED**

Simple! Can?

This place now serves pork, and since our past experiences have always been good here, we were pretty sure that the latest grub offerings would be good too.(Read our past post here). Verona Trattoria has in its repertoire the casual home cooking style that might be called bistros or diners in other parts of the world. Here the menu remains stubbornly impervious to the trends that come and go in modern italian dining. There are no celebrity chefs, but the dishes are wholesome, tasty and generously garnished.. and oh.. the pretty lass of an owner is always around for an informal and friendly chat should you need her as well.

Nestled comfortably among Section 17′s housing area, between low rise apartments, established semi-attached houses and bungalows, Verona Trattoria is just past the deafening screeches of the Damansara Highway, and just in sight of the lights of a new office lot that is being built in the vicinity.

this week’s special – pork salami pizza RM34

At Verona, pizza crusts are admirably thin and crispy, and the mozzarella addictive, but the tomato sauce could be richer and more assertive on some of the pizza’s we had, we thought. Having said that, we loved all four pizzas we ordered that night. There are nearly a dozen toppings to pick from on the menu, with more interesting choices like capers, anchovies, quattro formaggio and this week’s special, the pork salami pizza.

Our host was lamenting how salami is yet another example of an Italian sausage tradition, that has been abused by mass production and over processing. This was not the case with the pork salami pizza served at Verona. Air flown form Italy, the pork salami had a terrific smoky aroma and the pizza was devoured in 30 seconds flat. A good choice to start with.

quattro formaggio – gorgonzola, grana padano, feta, mozzarella RM36

Never in this town have oozy blobs of melted buffalo mozzarella,  gorgonzola, grana padano, feta, and brightly flavored San Marzano tomatoes frolicked in such ecstatic harmony. This cheesy special was my personal favourite of the night.Very good indeed!

pork bacon aglio olio RM28

This traditional all time favourite pasta was supposed to come with pork belly (I can hear you swooning) but they ran out. So we had it with pork bacon instead. It was still a great pasta dish and at under RM30, who can complain?

pork spare ribs – costine di maiale brasato RM42

The meat-centric non-pizza section of Verona’s menu now includes, a properly rustic example of pork spare ribs, with a garnish of salad on the side. Brasato is actually the technique of braising the pork – the slow cooking transforms even the toughest cuts of pork into tender chunks of flavor that only requires a fork to eat, so imagine what it can do for spare ribs! The cheesy, tomato based sauce it comes drenched in is to die for. Totally fab.

fettucini marinara RM27

At Verona, they are generous with their seafood indeed. This small plate of marinara pasta had approximately 6- 8 prawns in it!

sicileana – anchovies (spain), capers, tomato , olives RM26

Another great pizza. The capers and anchovies do wonders for this pizza. Being a fan of black olives, I could have eaten this pizza on my own!

Marinara pizza – selection of seafood, prawn, squid mussels RM28

Of all the pizza’s this one was the least interesting to me. Though it tasted good, how could it have held a torch to the capers-anchovies-olives combo, the pork salami or the quattro cheese pizza? No way!

One of nice points of dining at Verona’s is that they also have a small but well selected dessert menu, which includes a smooth, wobbly panna cotta (the vanilla is better than the orange), and a signature tiramisu. Should you desire even more pizza, the kitchen offers a sweet version, called the fruity dessert pizza – with orange, peaches and granny smith apples (depending on the season), but I think that’s enough pizza for us, for one day:)

Yes, indeed, Garibaldi is on my list of top 5 Italian restaurants to dine at, in Kuala Lumpur. We like the mood, the food, the well informed staff and the appropriate prices, but so do legions of tuned-in KL-lites. I have never been disappointed each time I visit this establishment and so, Garibaldi has become a place I have no qualms in bringing my clients, friends or family members to.

black truffle promotion at Garibaldi

This time round, we visit Garibaldi for its Black truffle promotion. The black truffle of Périgord, the cynosure of every foodie’s dreams, is about to yield its most intimate secrets to us, and we are totally psyched!

amuse bouche

After a quick look at the menu, the waiter recommends all the “Specials” (on Specials Tuesday) which we happily agree to order, and soon, the amuse bouche of quails egg and potato salad make an appearance.

wild golden trout caviar 100gm, with chopped red onion, parsley, sieved hard-boiled egg, sour cream, truffle butter and blinis

Wildly delicious, wild golden trout caviar sat in a deceptively small glistening heap on a platter. Supremely addictive. The blini are small, yeast-leavened, buckwheat pancakes that originally come from Russia. Classically they are served with sour cream and caviar or smoked salmon, and these ones went perfectly with our plump, trout caviar. Be careful you do not fill yourself prematurely with blini and the truffle butter. I was guilty of slathering it on thick, but I had to stop myself, ah.. not too fast, I tell myself, and not before the good stuff arrives.

Baby Spinach with Orange Segments, Cheese, Cherry Tomato and Walnut Salad

Green Asparagus Cream with Poached Quail Egg

Sous Chef Andrea Genio weights out the black truffles to precision, before shaving it on to the dish before him

I always wonder how such an ugly thing, can have so much sexuality attached to it. You see, truffles are the fruit of fungi that infect the roots of certain trees, but they are of keen interest to pigs, particularly sows, because some secrete androstenol, a hormone produced by boars before mating. People who use sows to hunt for truffles often find it hard to prevent a sex-crazed animal from eating the truffle it has found and may lose fingers in the attempt to stop it.

Ugly yet sexy. If only life were that easy.

Warm Ox Tongue on Chickpeas Mousse, White Asparagus and Black Truffle Pregiato

I’ve never fancied myself an expert, just by eating truffles, but here’s what else I learnt.. (from a rather smart and sexy Italian lady).

Nestled underground in the roots of its oak tree host, the truffle fungus has a set of genes for detecting light. These are either to help it avoid sunlight and stay safely beneath the earth, or to help it sense the passage of the seasons. It has another set of genes for exchanging nutrients with its host. The fungus earns its keep, providing more food for the oak than the tree’s roots can obtain alone. Truffle-infected trees can often be recognized because a patch of bare earth develops around the trunk. Anyway, the “black truffle” or “black Périgord truffle” (Tuber melanosporum) is named after the Périgord region in France and the white truffle (even more sought after than the black) or “Alba madonna” (Tuber magnatum) comes from the Piedmont region in northern Italy and, most famously, in the countryside around the city of Alba.

Wow, I might not have known these cool facts before, about that black fungus, but I sure know how to appreciate its taste.

Ox Tongue and Black truffles.. AND white asparagus.. does it get any better than this?

The ones served at Garibaldi are lush, with an earthy, pungent perfume, that is hard to describe.

White Asparagus with Poached Egg and Black Truffle Pregiato

We try different ways of consuming these lovely black shavings of truffles, and I must say, I like them all!

Scaloppine – Veal Scaloppini with Porcini Mushrooms Truffle Sauce   

Even a soft, and succulent veal could not detract from the beauty of the black truffle. It was a great journey that ended all too quickly. I was sorry to reach my journey’s end.

Special baked Cod Fish, in Mediterranean style.. 

Fish is another big deal with me. I love it. More than chicken or beef actually. Here at Garibaldi, the fish surpasses my expectations. This one is a must order for all you fish lovers out there. Baked Cod which is ever so lightly flavoured by the ingredients it’s baked with. The essence and flavour of Cod really shines through. I love this dish.

A special transparent foil that is heat resistant and fire resistant is employed to keep the flavours in, whilst cooking the cod fish. The resulting broth is brilliant! Never had a better fish than this.

Pan fried Sea Bream .. another great fish. Garibaldi is truly the place to go for great pasta, and fish dishes

Pappardelle with wild venison ragu

Rustic and meaty.. this was hard to put down till every last chewy ragu was devoured.

chestnut gnocchi with hazelnut butter & liquor-cooked grapes

This was another big highlight at our table. All my colleagues were oo-ing and ah-ing at the addictive texture of the gnocchi and the creamy buttery hazelnut sauce it came in. Wow… I fear my heart cannot take the richness of this dish. If you guessed that I might have run it off that evening, you guessed right.

The one of the coolest Chefs I know.. Executive Chef Giuliano Berta is always free for a chat! I love this guy’s smile:)

Here is Chef Giuliano Berta explaining why we should order the Chinese New Year special dessert. He describes it so well, we decide to order it.

Torta di Mele – Garibaldi`s Apple Pie with Vanilla Gelato  

 Tiramisu’ – Garibaldi `s Signature Tiramisu   

Pannacotta – Bourbon Vanilla Pannacotta with Marinated Strawberries in Aged Balsamic Vinegar   

Chinese New Year, special dessert employing chocolate, dragon fruit, mandarin orange segments and cream

Alcoholic Zabaglione with berries

The food at Garibaldi is great. This new month sees a new menu, and I’m definitely heading there for my Italian fix again soon. Garibaldi is best experienced at lunch, or just before the dinnertime hordes elbow in. Sitting here and chatting with my colleagues, I must admit that life does not get much better than this.

But if I was going to die, this was absolutely the way to go. I had already sampled Spasso Milano Pavilion KL’s Scamorza Affumicata & Speck Pizza – I’m talking artisanal pizza with Smoked Scamorza Cheese and air-dried Ham whose craggy appearance belied juicy depths of flavours. Then there was the deliciously sharp tasting Citrus Orange Garoupa Pasta, whose fusilli pasta was thick and toothsome, and thoroughly soaked up the orange sauces and heightened its flavours. The resulting combination when eaten with the fresh and succulent Garoupa was terrific. After that would come more.. the Al Pesto with Prima Fileja, a Basil, Extra Virgin Olive Oil, Pine Nut, Parmesan & Pecorino pasta, toss into the warm, vegetal equivalent of a grandmother’s hug. Also a larger than life, Pork Valdostana - Pork Escalope topped with baked Ham and Fontina Cheese which had the comfort of a warm kitchen stool on a cool summer night. If there was any doubt in our minds at all, it was as if Spasso Milano Pavilion KL was telling us that, it was back, and back with a vengeance.

In the end, after the wines, (a fresh and fruity white, the San Angelo Pinot Grigio Toscana Igt - Tuscany, Banfi 2010 and a full structured red – the Barberra D’alba Doc, Pio Cesare, Piedmont, 2008/09) and the desserts that included a Platter of Cheese, Strawberry Martini Fresh Strawberry drizzle with 20 years old Balsamic Vinaigrette, a heavily Alcoholic Tiramisu, and 3 different types of Gelato, I survived. How could I have done otherwise?

I am, however, willing to risk death for a chance not only to eat real, true authentic Italian food but to eat it often. One can never have too much good Italian. Like I’ve said before,  I was going to die, this would absolutely be the way to go. I have long been a fan of Chef Felice’s cooking and will continue to be, for a good while yet. With big guns like Italian Manager Angelo and Italian Chef Felice helming the kitchen, I know I am in good hands.. Spasso Milano Pavilion KL will probably end up being one of my favourite hangout joints. And with the availability of Wifi, why not. Yes, I could end up spending my evenings here, too easily.

Spasso Milano at Pavilion Kuala Lumpur

Flavoured Italian Soda (By San Pellegrino) RM9.80- Pompelmo (Grapefruit), Chinotto (Bitter Citrus Fruit), and a glass of freezing cold Kronenbourg beer

Smoked Salmon Torta served with Mesclun Salad (RM28.00)

The smoked salmon torta was just OK. Not a memorable dish.

Pantesca - Garden leaves, Potato, Cherry Tomato, Caper, Olives, Onion & Basil, all tossed in Oregano Balsamic Vinaigrette (RM21.80)

One has the option of adding either smoked salmon (RM8), pesto flavoured chicken(RM6) or bacon strips(RM6). This salad was a little frail. We were not overly excited about the salad.

 Roasted Wagyu Beef Panini -Wagyu Strip loin, Lettuce, Onion, Tomato & Parmesan, Light Mustard Mayo(RM 32.00)

The meaty wagyu was to die for.. but the portion of meat per panini was small, and overpowered by the sauce in the panini. I would have loved mine bursting with Wagyu, but who wouldn’t?

San Angelo Pinot Grigio Toscana Igt - Tuscany, Banfi 2010 and the Barberra D’alba Doc, Pio Cesare, Piedmont, 2008/09

Two great wines that were versatile and complemented the various different dishes we had that night. Of particular note, was the Tuscany Banfi 2010 – an amazing white wine that really brought out the flavours of the dishes especially the speck in our pizza. A fabulous, intense, fruity aroma, followed by a rich, refreshing flavour, and then a clean finish. Well matched indeed.

Scamorza Affumicata & Speck Pizza - Smoked Scamorza Cheese, Smoked & air-dried Ham (RM42.00)

Indiscriminate gluttons and discerning gourmands alike have long been crazy for pizza. But over the last few years, they have elevated their passion to a vocation, sending pizza into a whole new stratosphere of respect. This pizza at Spasso Milano KL, could be one of the best pizzas I’ve eaten in a long time probably due to the tastiness of the speck and the chewy texture of the dough. Speck is a distinctively juniper-flavored ham originally from Tyrol, a region that partially lies in Austria and partially in Italy. Speck’s origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking. (That’s probably why Cumi found it too salty.. but no worries, just wash it down with more wine!)

Scamorza is an Italian cow’s milk cheese, similar to mozzarella. I found this stretched curd cheese, rather interesting – extremely tasty and complemented the speck magnificently.

Garoupa Orange - Pan-seared Sweet citrus orange flavor (RM52.00)

This pasta fusilli was cooked al dente.. just right.  The sharp tasting Citrus Orange Garoupa Pasta, whose fusilli pasta was thick and toothsome, and thoroughly soaked up the orange sauces and heightened its flavours was one of my new favourites for the night. The resulting combination when eaten with the fresh and succulent Garoupa was terrific.

Al Pesto with Prima Fileja Pasta - Basil, Extra Virgin Olive Oil, Pine Nut, Parmesan & Pecorino (RM32.80)

Pine nuts are one of my favourites when served up with a pesto variation of pasta, and the Al Pesto with Prima Fileja, a Basil, Extra Virgin Olive Oil, Pine Nut, Parmesan & Pecorino pasta was comforting indeed – toss into the warm, vegetal equivalent of a grandmother’s hug!

Fileja pasta for sale at Spasso Milano

Fileja is a traditional Calabrese pasta ‘fatta in casa’ (usually made in the home). It is similar to pici (Toscano) and various other regional styles of egg-less pasta that are rolled by hand. This pasta has a starchier and softer texture to it, than the fusilli pasta. After a while, it gets a little heavy, especially eating it with the rich pesto dressing. It’s still a close second to the fusilli pasta dish though.

Risotto Alla Milanese - classic Risotto flavored with Saffron (RM32.00)

Risotto is the ultimate in Italian comfort food – warming, satisfying and incredibly tasty. The risotto at Spasso Milano is to die for! Loads of saffron, and it has the perfect texture. At Spasso the risotto has a rich, creamy texture, with each individual grain of rice standing out clearly and having a hint of a bite, rather than being soft or mushy.

This is my ideal risotto. Some might beg to differ.. Tough!

Pork Valdostana - Pork Escalope topped with baked Ham and Fontina Cheese (RM38.00)

Pork lovers, rejoice! This succulent strip of pork escalope is a real show stopper, especially since it is wrapped and baked in Ham and Fontina cheese. Crazy delicious – pork wrapped in pork.. just wrap your mind around that;)

Strawberry Martini Fresh Strawberry drizzle with 20 years old Balsamic Vinaigrette

The 20 year old balsamic vinaigrette really stole the show. How do you describe an aged balsamic? Sweeter, thicker and more full-bodied. Very impressed with this dessert.

Top Clockwise - Tiramisu, Espresso soaked Savoiardi Biscuit & Mascarpone Cream; Cheeses – smoked scarmoza and pecorino romano ; 3 flavours of Gelato - mango, orange cointreau, casatta and crocantino al rum

smoked scamorza – characteristic pear shape

As with the pastas, artisanal cheeses are also on sale, at Spasso Milano. The smoked Scamorza cheese, is a terrific cheese to have on its own with wine. We learnt that the fresh curd matures in its own whey for several hours to allow acidity to develop by the process of lactose being converted to lactic acid. Artisanal cheesemakers would generally form the cheese into a round shape, and then tie a string around the mass one third of the distance from the top, and hang to dry. The resulting shape is pear-like. This is sometimes referred to as “strangling” the cheese.

As you would have already noticed by now, Spasso Milano has made some changes to its menu. For a start, it is now a strictly non-halal menu, with a myriad of pork dishes to choose from. I for one, love this change. The food is still excellent. For the time being, they have done way with the afternoon buffet lunches that made them famous (antipasti buffet for just RM18++ ), that they used to have at the old Spasso, but who knows.. they might introduce a *variation of that, one day soon.

All in all, a great dining experience. Highly recommended!

( *Update: the antipasti buffet are now priced at RM28++ at the new Spasso Milano. I can’t wait to check it out!)