An authentic effort to serve top-notch Italian food is what makes this place so special. The team has made an honest effort to bring a slice of Italy to Gurgaon. I went their for a quite lunch. The place is warm and inviting with pink roses on every table and white rose bushes outside the place. They even have an outdoor seating plan but liquor and wine is not served outside.
At Artusi Ristorante the food which is served to the guests is cuisine of the Emilia-Romagna region, a beautiful part of north-eastern Italy. It is the home of famous products used in fine dining around the world. While the original Parma ham (Prosciutto di Parma) and Parmesan cheese (Parmigiano-Reggiano) are produced in the city of Parma, the original balsamic vinegar comes from the city of
Modena, and the Bolognese sauce from the city of Bologna, all located in the Emilia-Romagna region. Core to the cuisine of the Emilia-Romagna are its home-made outstanding pasta creations. Endless varieties include Tortellini, Ravioli, Cappelletti, Strozzapreti, Lasagne, Tagliatelle, and many more. The flour used is specially imported for that special taste.
Oscar Balcon, the passionate restaurateur and the man behind this place also hails from the Emilia-Romagna region. As expected, he understands the food well and has maintained the genuineness of the food from his home land.
The Emilia-Romagna is also the native land of Mr Pellegrino Artusi who has been the inspiration for this restaurant. Pellegrino Artusi is considered a founder of the Italian cuisine by virtue of having authored a book in 1891 called 'Science in the Kitchen and the Art of Eating Well'. This seminal work is renowned as the first Italian cooking book written in the kingdom of Italy and has remained a culinary reference point for fine Italian cuisine around the globe since its first publishing.
An authentic effort to serve top-notch Italian food is what makes this place so special. The team has made an honest effort to bring a slice of Italy to Gurgaon.We started off with soup
Gazpacho Italiano - Chilled soup made from tomatoes and raw vegetables finished with
Italian extra virgin olive oil and balsamic vinegar.
For lunch we had Fine Italian Lunch is incomplete without some filling Pasta dishes.Spaghetti Carbonara Hand-made semolina flour spaghetti set in a traditional Carbonara sauce with eggs, cream, grated cheese, bacon and ground pepper.
Cappellaccio Romagnolo - Hand-made pasta pockets filled with melting cheeses set in a ragú Bolognese sauce.
Milanese di Maiale - Breaded escalope from finest imported pork. Served with homemade potato fries and vegetables. Branzino al Vapore - One of the best fish dish I had in a long time.Sea bass baked in “Cartoccio” with steamed vegetables and a light broth. It is extremely light and healthy eat, basically cooked in its own juices.
If you talk about desserts or Dolci as sweets are called in Italian, Panacotta is a house specialty as a recommendation from my side too. Its perfectly crafted with sweet figs and almonds. If you like dark bitter chocolate as much as I do, you can go for Cioccolato Nero e Scorza di Arancia which is basically a dark airy chocolate mousse topped up with caramelized orange peel.
No comments:
Post a Comment