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Journalism of Courage
Italian chef Antonio Colaianni,40,runs a small,one Michelin star restaurant in an obscure town of Switzerland,Wetzikon. Colaianni treated Delhiites at the Taj Hotel recently with one of his spectacular,gastronomic meals,that he says,are a mix of French and Italian influences. The most important thing for flavour in any meal is fresh ingredients, explains Colaianni,while deftly pouring out Tuscan wines for guests,from the La Brancaia winery in Italy. His restaurant II Casale started in 2003 is also the winner of 17 Gault Millau points (a popular rating system for restaurants in Europe) for almost seven years. Known for his avant garde presentation style,Colaianni,true to his reputation,presented a white tomato soup with marinated lobster and braised shanks of lamb. The soup is served like a cappuccino in a tea cup with the top layer made from white tomato foam,or juice extracted from red tomato and made into foam; and potato frappe,which is whipped potato that resembles a fluffy soufflé in texture. I dont know much about Indian cuisine yet,but its very popular in Switzerland, says Colaianni.On my next trip I hope to learn more, he says.
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