Pesto in Punjab

It’s been one of the year’s most talked about launch and in a fitting tribute to the year end,JW Marriott,Chandigarh has formally announced the arrival of their expat chef from Italy,Chef Antonello Cancedda. Cancedda,who has been settling in for the last two weeks,will head the culinary operations of Oregano,the all-Italian restaurant and bar at the luxury hotel.

As we arrived,Antonello seemed much at home and familiar in the restaurant’s expansive open kitchen,plating up dishes and giving finishing touches to the fare. Hailing from Sardinia,Italy,the chef celebrated his 46th birthday a few days back in Chandigarh,a city he hopes to build a long standing relationship with. “I have visited India before,but mostly as a tourist and not as a professional,so I am very excited about the warmth that I have received here,” said the chef,who has worked in an array of prestigious hotels and restaurants in Europe,Canada,Asia and the US. Antonello has also been instrumental in launching well-known properties including ‘Novecento’ at Grand Hotel Savoia in Genoa,Italy. His last stint was at Allegro,an Italian restaurant at Hotel Moevenpick in the Palestinian city of Ramallah. Coming to India,shares the chef,was destined,“I have been practicing yoga for many years now. Just like yoga happened by chance,when I met my Indian teacher back home in Italy,this work opportunity too came as a surprise,” said Antonello.

The chef,who prefers vegetarian when he’s dining himself,is looking forward to visiting a “farmer’s produce market” soon. “A trip to the mandi is on the cards,” said the hotel’s executive chef Pallav Singhal,who is helping Antonello in getting oriented with India. “While there aren’t many vegetarians in Italy,fresh green vegetables are abundantly used in our meals. Now,that Christmas is around the corner,Italians would be making spinach pies. I am keen to see the Indian vegetables I can experiment with here,” said the chef,who specialises in making pesto and promises to have it in a lot of his meals. He even made a quick demonstration for us and gave informative nuggets like how one must be diligent with the use of Pecorino cheese. “It’s a sharp cheese and too much can spoil the taste,” said the chef,who is also relishing garlic naans in all his meals and doesn’t like to make tiramisu in cups. “I like a full bowl to help it set better,” pointed out the chef,who also shares,that tiramisu actually means ‘pick me up’ in Italian.

To make the most of the all-open design of his kitchen housed within the restaurant,Antonello will encourage diners to stir conversations and meals. Smells like fun.