Truly Delizioso!

We sat directly opposite the kitchen,meeting Chef Luca Casini’s smile very often,as he would expertly prepare and give the final touches to the dishes. While our order,recommended by the staff,was being readied,we munched on the signature bread with pesto and aubergine and ricotta as dips. It set the pace for the evening – if the bread was so good,the dishes had to be even better.

The ‘Isalatina Tiepidadi funghi con salsa al burro,limone e olive’ came first. This warm mushroom salad with olives was tossed in lemon butter sauce had just the right amount of tang to keep the lips smacking. As antipasti,we ordered calamari. The Semolina crusted squid rings were served with a spicy sauce. Crisp and clean,this dish will please those who swear by seafood. It could be a little bland for some,so generously dip each ring in the sauce to keep your taste buds happy. The Cappuccino di porcini was a delightfully rich mushroom soup. Creamy as ever with a distinct taste of Porcini mushroom. A must have.

The best dish of the evening came next – the Pizza Contadina. This wood-fired pizza had a soft thin crust,topped with sun-dried tomato,basil pesto and kalamata olives. For a pizza lover,it’s very easy to lose count of the number of slices and the calories you’re digging into with this delicious treat. For pasta lovers,the Tortelloni is a great vegetarian option. The tortelloni stuffed with spinach and ricotta is served on a bed of fresh tomato sauce and basil. The portion is enough to stuff you up and yet the richness of the taste and ingredients will make you go for that extra bite. The Orechiette with broccoli and roast garlic was a little dry for our personal taste and quite overshadowed by the tortelloni. The risotto with green asparagus was a simple dish. It was creamy yes,and the parmesan shavings added to it,but still it lacked the wow factor. The Salmone alla griglia is a good non-veg main course choice. The grilled salmon was slightly burnt on one side,but the fish on the whole was soft and went deliciously well with the mashed potato and cherry tomato and capers salad.

If our meal began with great expectations that were met during the course of dinner,it ended on an even higher note. The Tiramisu was simply divine. The mascarpone cheese was of top quality and the dish exuded class. The different layers of the dessert were distinct and yet merged beautifully together. We even tried their Ferrero Rocher home-made ice-cream,its creamy texture and taste blowing us away. But,if you have to pick one,the Tiramisu it is.