Risty Nurraisa (The Jakarta Submit)
Tue, March 29, 2022
Surrounded by a view of the capital metropolis’s skyline on the twentieth floor of 4 Seasons Resort Jakarta in South Jakarta, the Alto Restaurant & Bar has welcomed Bali-based largely Italian chef Maurizio Bombini as a customer chef solely this thirty day interval.
Chef-operator of his award-winning and namesake Mauri Restaurant in Seminyak, Bali, Bombini is famend for his good eating aptitude, and is within the nation’s cash collaborating with authorities chef Marco Violano on the savory dishes featured in The Puglia Trilogy at 4 Seasons Jakarta.
Flavorful major: Handmade agnolotti pasta filled with creamy burrata cheese is served in a pool of pleasant seafood consommé and lobster meat at 4 Seasons Jakarta’s The Puglia Trilogy, which celebrates the southern Italian space of Puglia. (Courtesy of 4 Seasons Lodge Jakarta) (Courtesy of 4 Seasons Resort Jakarta/Courtesy of 4 Seasons Resort Jakarta)
The resort’s govt pastry chef Lorenzo Sollecito completes the trio web internet hosting the “trilogy”, a meals celebration that highlights the southern Italian area of Puglia wherever Bombini and Violano happen from, and to the place by Sollecito traces his roots on account of his grandfather.
The three cooks mentioned why they have been being selling Puglia as a journey vacation spot.
“Vacationers typically go to the northern facet [of Italy]. However now, Puglia has grow to be fashionable. Puglia is real and people start to get psyched concerning the location,” chef Maurizio knowledgeable The Jakarta Put up on the sidelines of a four-training course lunch preview for chosen media on Monday.
“They begin out to find [Puglia] delicacies that may be very focused on seafood. The climate circumstances in Puglia is critically superior for seafood and veggies,” he additional.
“You’ll be able to see plenty of seafood [on the menu], which Puglia is famend for. Most components we use are from Puglia. However we twist them with a contemporary contact,” chef Marco suggested reporters.
Puglia trio: Maurizio Bombino (acceptable), the chef-proprietor of award-winning Mauri Restaurant in Seminyak, has teamed up with the 4 Seasons Jakarta’s authorities chef Marco Violano (middle) and govt pastry chef Lorenzo Sollecito to current The Puglia Trilogy, a particular two-day meals occasion highlighting the southern Italian location of Puglia, through which all three cooks have their roots. (Courtesy of 4 Seasons Lodge Jakarta) (Courtesy of 4 Seasons Resort Jakarta/Courtesy of 4 Seasons Resort Jakarta)
The lunch course commences with three amuse-bouche, or bite-sized hors d’oeuvre: a seafood taco, a spring roll with cod and a truffle panini.
Gravlax di Tonno e Ricciola attributes tuna and amberjack fish with salsa verde will make the appetizer. The dish is manufactured end with orange and onion carpione (an Italian pickling technique) that enrich the freshness of the fish.
Home made agnolotti pasta then will include pleasant seafood consommé, which in accordance to chef Maurizio, is made from seafood stock that’s “decreased for 9 hours”. The pasta can be filled with creamy burrata cheese that’s accurately matched with lobster meat.
“The burrata cheese is well-known in Puglia for its light traits,” chef Maurizio suggested the Article. “It is without doubt one of the a number of types of cheese that may go very properly with seafood.”
The principal system is Merluzzo, fragile Alaskan cod with bell pepper and potato espuma (foam) with dehydrated olives. Lastly, chef Lorenzo introduced Pumo Pugliese, a refined dessert inspired by Puglia’s affluent heritage.
Picture of luck: The Pumo Pugliese is a fragile dessert that features Gargano lemon and ricotta crème formed like a flower bud, and was motivated by the story of Pomona, the Roman goddess of fertility, fruits and flowers.
(Courtesy of 4 Seasons Resort Jakarta/Courtesy of 4 Seasons Resort Jakarta)
“For the dessert, we have now to soar to three,000 a few years in the past when Puglia was dominated by the Romans,” he described. “At the moment, the Romans thought in [many] gods. 1 of them is Pomona, goddess of fertility, fruit and flower. The individuals, in get to you should definitely her, usually produced [decorative] flower buds for incredible luck.”
Pumo Pugliese traits Gargano lemon and ricotta crème shaped like a flower bud, with a sprig of fragrant lemon. Cracking open up the bud reveals a pistachio praline topped with strawberry compote. Paired with Primitivo wine, the delicate dessert tends to make for a candy ending to the eating working expertise.
The Puglia Trilogy at Alto Restaurant & Bar is on the market solely on March 30 and March 31 for lunch (12 p.m. to three p.m., Rp 588,000++ for every human being) and meal (6 p.m. to 10.30 p.m. Rp 1,470,000++ per human being). E guide by mobile phone or WhatsApp data at +622122771888.