[Rating:4.5/5]
I love mushrooms and love the texture and flavors of every variety I’ve been able to get my paws on. Italia’s Truffle and Mushroom festival therefore came as a very pleasant surprise. Featuring a very well put together menu with a mushroom twist added to every dish, it’s a treat for mushroom and food lovers alike.
This was my first visit to Italia (they pronounce it eye-talia) and they’ve put together quite a nice place really. Four dining areas (private, formal, casual and outdoor), more t han 150 covers, loads of wood, brass, tiles and wall finishes later, you can choose which look and feel you prefer depending on what you feel like. A formal dinner with new in laws, a quick mid-shopping lunch or perhaps relax with a drink on the terrace – it’s all yours.
Did I mention they have a few wall panels that are covered with 18 carat gold leaf? Interesting.
We really pigged out at Italia earlier this evening. Did I mention their wine list is suitably comprehensive and matches their food quite well. Then again, wines aren’t really my thing, so if you’ve been to Italia and have something to share about their wine list, do leave a comment.
We started with Chicken Liver Stuffed Morels with Cognac Cream (fegato di pollo farcito con crema di spugnole cognac), Porcini Dusted Sea Scallops with Cherry Tomato and Fennel Relish (porcini spolverato mare capesante con pomodorini e finocchio gusto) and Scrambled eggs with truffles, bel paese and asparagus on toasted focaccia (uova strapazzate con tartufi, bel paese e asparagi su tostato focaccia). Okay, so I think morels are overrated. Thought. After sampling Chef Arindam Jana’s stuffed morels, I actually like the stuff. Smooth and creamy pate inside a morel does strange things to one palate.
Our second round comprised Portobello, Pizza with Portobello Mushrooms, Pepperoni and Ricotta (pizza con portobello funghi, peperoni e ricotta), Roasted Portobello Mushrooms Stuffed with Basil Pesto, Gorgonzola and Hazelnuts (arrosto portobello funghi con basilica pesto, gorgonzola e nocciole), Pesto and Gorgonzola, Cannellini and Porcini Soup, fresh Tagliolini with Truffle Cream (tagliolini con creme di tartufo) and Risotto with Porcini Mushrooms (risotto ai funghi porcini). The pizza was excellent – thin, handmade crust with crisp sides bursting with the creamy textures of ricotta and all the goodness of mushrooms. I didn’t like the Portobello with Hazelnuts too much, though the soup was excellent. Soups may seem like an easy dish to make, but that’s not really the case. The Cannellini and Porcini soup was excellent and as mushroomy as can be – don’t even think of ordering it if you don’t like mushrooms! The Tagliolini was fresh and is made fresh every time an order is received. Can’t get much better than that.
Main courses for the evening were Oven Roasted Pork Chops with Sautéed Portobello, Dates and Fig Relish (braciole di maiale al forno con saltati portobello, date e fig gusto), Honey Glazed Duck Breast with Porcini & Duck Confit (miele di petto d’anatra glassato con porcini e confit d’anatra), Pan Seared John Dory, Roasted Chanterreles, Cauliflower and Cannellini Beans with Thyme flavored with red wine glaze (pan bruciati san pietro, galletti arrosto, cavolfiori e fagioli cannellini al timo vino aromatizzato smalto rosso) and medium rare Tenderloin Medallions with wilted spinach, baby potatoes and buttered chanterelles (medaglioni di filetto con spinaci appassiti, patate al burro bambino e gallinacci). The pork chops were well executed, though I do feel the pork didn’t blend all that well with the mushrooms. The fish, steak and duck were very good.
As you can imagine, we skipped dessert and opted for a shot of their excellent espresso. Did I mention we drank a Bourgogne Aligote with the meal. A light, white French wine that is usually drunk young, it went well with most of our food.
Conclusion: The service was without reproach, the cooking excellent and am ambiance that’ll keep you perfectly at ease. There were a few rude guests, but that’s a telling for another story. The Truffle and Mushrooms festival is on till the 29th of November 2009 and you must go!
- Sid
PS: Italia has the most divine Pinenut and Basil Pesto, which they serve with their breads along with grated Grana Padano. Do try it.
Click here for the Truffle & Mushroom Festival Menu
Click here for the Regular Menu
Hey,
Abhijit Saha, who used to be the exec chef at i.Talia, has opened his own restaurant in Bangalore, where he recently hosted a truffle-based menu showcasing hitherto unheralded *Indian* truffles. Check it out: http://bit.ly/desitruffle
I think I’d like to eat there.