The Philippine Tatler Magazine has recognized Amalfi Cucina Italiana as one of the country’s best restaurants. Already twice on the list, in 2009 and 2011, Amalfi has elevated the standards of an Italian dining experience in Iloilo by offering authentic cuisine using only the finest ingredients, superb dining ambiance and impeccable service. And these accolades inspire Amalfi to come up with even more Italian cookery to satisfy the discerning palate of the Ilonggos.
Within the next few days, the restaurant is set to launch new items on its extensive Italian menu. And I had the utmost privilege yesterday to sample ten (10) of them for the first part of the food tasting session organized by Chef Miner del Mundo, food and beverage consultant of Amalfi Cucina Italiana and through the invitation of Ms. Arvi Sumayo, Marketing Manager of Great Foods Concepts Inc.
It started with Bruschette con Cannellini, Pomodori e Olio Nuovo, an antipasto of bruschetta of white beans, cheese and tomatoes lightly drenched with extra virgin olive oil. A balsamic reduction on the side enhances the taste even more as one takes a bite of the appetizer. A fitting starter of complementing flavours – the subtle tasting beans, the bite-ness of the cheese and the fresh tang of the tomatoes!
Next was the “zuppe” and it was Crema di Ceci con Scampi e Funghi. This cream of chick pea soup with mushrooms and shrimps was thick and full of flavour. A few drops of truffle (or was it olive) oil created more than a presentation, it gave new dimension to the consistency and taste to the soup that I finished mine in no time at all.
A play of colors, flavours and consistency was evident with the Insalata Caprese - a classic Italian salad of tomatoes, basil and orange plus mozzarella and feta cheeses. The strong flavour of the cheeses is balanced with the freshness and tang of the fruit and vegetables. And the best way to eat it to have all them all in one forkful for that one burst of delightful taste!
An interesting mix of squid, arugula and tomatoes with balsamic dressing and olive oil makes the Insalata di Calamari, Rucola e Pomodiri. Using organic vegetables, the freshness of the salad can be seen, smelled and finally tasted. A familiar taste at first but the arugula gives a somewhat bitter and spicy flavour that is really an acquired taste. Nonetheless, it’s a healthy mix of greens and seafood to whet up one’s appetite.
The main entrees started with the visually appetizing Tonno ala Griglia con Salsa Siciliana. It’s grilled tuna with Sicilian sauce made of anchovies, olives and tomato sauce. As what I always say, “looks good tastes even better”, it was a good and delicious start for the main gastronomic event. Even without the sauce, the tuna was delectable but the salsa made it even more delicious. And by just looking at this photo, I can still savour the goodness of the dish.
Next was a grilled chicken recipe with mixed peppers, garlic, olives and feta cheese that went by Costollette di Pollo ai Pepi. Using free range chicken - no it didn’t taste like inasal if that’s your idea of “free range chicken”, but instead the oven dried tomatoes and peppers gives it a different taste yet having some familiarity. The feta cheese gives it body mixing it with the tomato sauce with the marble potatoes giving it another familiar touch.
But everybody’s favorite turned out to be an unfamiliar meat to most – lamb! And it was among the best lamb dishes I’ve had. The Brassato di Agnello con Polenta al Burro or braised lamb shank served with buttered polenta should be a must-order. I was fortunate to have the first piece having some fatty portions and it just melted in my mouth. The meatier part was just a tender that ….. I’m lost for words, it’s was just plain delicious! Again, I emphasize, it should be a MUST-ORDER!
And we still had pasta and rice that started with the basic pasta with seafood, chili and tomatoes that went by the name Linguine A’ Masaniello. It was a savoury mix of the familiar seafood pasta with fresh and chunky tomato sauce with a taste that stands out even after that scrumptious lamb dish.
The Penne di Spinaci e Tartufo could be the most expensive pasta I have ever eaten –lol. It’s made with spinach and truffle cream. Yes, it’s the “truffle” that is synonymous with expensive. The mix of spinach and bacon completes the ultimate pasta one can have, in Iloilo that is.
And finally, Rissotto di Granchio e Salsa Zafferano. This combination of risotto and crab cakes with saffron sauce was a delicious ender. Those who love to eat crabs but hates the process of getting the meat would surely find solace with this order. The crab cakes were indeed very good and I would have them anytime as even kids would surely enjoy them. Those not familiar with risotto would surely complain why they were served almost uncooked rice and get those plain rice ready for it will be the next order to go with the delicious crab cakes!
True to its label as one of the best, Amalfi Cucina Italiana is Iloilo’s toast to an unforgettable fine dining experience. With new items on the menu coming out in a few days, it will surely up the level of the playing field in the Italian gastronomic scene for the Ilonggos. And another recognition might be in the works…
P.S. Did mention this is just the first part? More to come very soon …