With Love from Tuscany

Delhi-based Chef Alessandro Sandrolini gushes about Italian and Maharashtrian food,and how street chaats helped him belong in India.

His first tryst with food was at the age of seven when he baked pizza bread and created a concoction of his own. I enjoyed kneading the dough. But never knew that I would grow up to be a chef someday, recalls Chef Alessandro Sandrolini of La Piazza,Hyatt Regency,New Delhi. He arrives on December 4 to treat his guests with authentic Italian delicacies at La Terrazza,Hyatt Regency,Pune. Bid adieu to the year with some scrumptious Chicken Cannelloni Parmesan Fondues,Green Apple Salads and Almond Cookies with wine,all lovingly prepared by the chef himself.

Chef Sandrolini hails from Emilia Romagna in the eastern part of Tuscany,so he is naturally well-versed in the nuances of Italian cuisine. Beef meat rules the non vegetarian part of all Italian plates,except in Emilia Romagna. We prefer rabbits,chicken and pork delicacies there. We are the home of salamis, he says. Sweet water fish is widely available in this part of Italy,and “is generally cooked in sprouts and low flame to retain its natural flavours.”

Chef Sandrolini began his career in the kitchens of Silverio restaurant in Bologna,Italys culinary center,way back in 1989. He sharpened his skills at many Italian fine dine havens before arriving in the land of spices. Staying true to his lineage,Chef Sandrolini has been treating the Indian capital city with delectable Italian dishes for over two years now.

This will be his first visit to Pune,and he is looking forward to learning to cook some authentic Maharashtrian delicacies. I have heard a lot about the differences in spices in this part of the country. I want to learn the perfect way of making a Maharashtrian meal, he says. Indian food is very spicy,but I do indulge in them once a week, he admits.

His acquaintance with Delhi has also made him a fan of Indian street food. It inspires a strong sense of belongingness. My weekly indulgence in chaats make me feel a part of this country, he reveals. Chef Sandrolini also treats his wife to some authentic Indian chicken curry on holidays. She loves it, he gushes. Zampone,the popular 16th century salami stuffed with pig meat,and cooked over a very low fire,is the chefs personal favourite. “Italian food is restricted to pizzas and pastas in this part of the world. People should experiment more with Lantipasto,the hot and cold appetisers and the Il Primos,the first course, he says.

During his week-long visit to the city though,he does not want to experiment much with the Italian platter. We havent decided on the final menu yet,but I will keep it strictly Italian,only making it spicier on request, he says.

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maharashtrian food