La Dolce Vita: A True Italian Culinary Experience

There is more to the real Italian palate than pizza and pasta, so go beyond the surface with Italy’s delectable dishes! Starting this February 4, experience an Italian feast for your senses at The Promenade in Days Hotel, Iloilo City.

Start your gastronomical experience with the sumptuous choices of Antipasti (appetizers). You’ll never say no with Focaccia, oven-baked Italian garlic bread delightfully smothered with herbs. Also, try some of Grissini, the special, crisp Italian breadsticks.

Pair these with Carpaccio, the thinly sliced meat that have been marinated in capers, olive and lemon, served with Parmesan slivers, and you’re in for a great start!

Now you’re ready for the next best thing: The Entrata (Main Course), and Italians certainly have a gift when it comes to cooking meat. One recommended choice is the Pork Saltimbocca, pork marinated in wine and scrumptiously topped with prosciutto and sage.

Another Entrata favorite is the alla Cacciatore. One cannot go wrong with delicious veal meat splendidly cooked in wine, herbs, mushrooms and tomatoes.

Naturally, there will be pasta and pizza, and La Dolce Vita buffet, every pasta lover’s dream has come true – the Pasta Station. Choose your favorite pasta and pair with a wide array of sauces and toppings, and the attendant will prepare these for you on a hot pan. Pizza is also served in this station, and heated to give you that crisp, flavorful slice that you’ve always loved!

Now, down to everyone’s favorite, Dolce (dessert)! The dessert table in La Dolce Vita looks like it came out of a story book. Take pleasure in selecting through a line of luscious Italian desserts simply waiting for you.

To give you a peek, one absolutely delicious choice would be the fusion of crème brulee and tiramisu with creamy chocolate, aptly named Crème Brulee Tiramisu, served in adorable little cups.

Another recommended dessert is the Semi Freddo Trifle which is a melt-in-the-mouth cake made of layers of lady fingers, together with lemon custard, blueberry, and cheese.

Those with a taste for fruit will certainly enjoy Vin Santo Zabaglion, which is a luscious custard dessert flavored with red wine, grapes and strawberries.

There definitely are many more delectable Italian dishes that you can indulge in at La Dolce Vita, the Italian Buffet in The Promenade at Days Hotel, Iloilo City. See for yourself and, every Friday, go ahead – indulge in a true Italian culinary journey!

La Dolce Vita Italian buffet is available every Friday at The Promenade, Days Hotel Iloilo.

For reservations, please call (033) 337-32-97

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

FLAVOURS OF ILOILO

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