Amalfi Cucina Italiana launched new items on their menu and I had the privilege to have a preview (and "pre-taste") of it all during a two-day, 22-dish food tasting session organized by its F&B consultant, Chef Miner del Mundo through the invitation of Ms. Arvi Sumayo, Marketing Manager of Great Foods Concepts Inc. And Day 2 turned out to be just as appetizing and delectable as another set of appetizers, soups, salads, main course, pasta and pizza. Read more about Day 1.
An appetizer named Crostini di Fegatini di Anatra al Ouva Caramelisato commenced our gastronomic afternoon. If I had a hard time looking for the right angle (and finally settled for the view from the top), finding this antipasto very delicious was just as easy as 1-2-3. The ciabatta bread had the perfect crisp then it becomes somewhat chewy. The goose liver pate went perfectly with the caramelized grapes - I didn't know this combination would really complement each other in a big gastronomic way. Everyone really enjoyed, that Chef Miner asked for another to be served at our table ...
The soup was a Shrimp Bisque with Lemon and Truffles (Crema di Scampi e Tartuffo al Lemone). Its made from shrimps shells, wine and vegetables all blended together to create a flavourful concoction that's a good way whet up one's appetite.
An anchovy salad came next and it had arugula, soft boiled egg, tomatoes and herbed mozarella drizzled with red wine vinagirette (Insalata di Acchiuge e Arugula). It was a blend of strong flavours but mellowed out the fresh tomatoes and softboiled egg.
Another salad - Insalata di Tiepidadi petto di Pollo e Arancia came to the table next and it was a visually appetizing one. The poached chicken breast salad had mesclun orange and roasted shallot vinaigrette. The sweetness of the oranges went well with the balsamic "dash" making the chicken ooze with flavour in each bite.
Our pasta came in the form of Penne di Pollo e Ceci. A blend of penne pasta in chick pea puree with strips of free range chicken. Also there was Gnocchi al Ricotta e Tartufo. Gnocchi is a ball/round shaped pasta with Ricotta, Truffle Oil and Parmesan Shavings. It has a nice texture to it combined with the creamy and flavourful sauces and mushrooms.
Off to the main dishes and it started with Filleti di Branzino con Salsa Pomodori e Zaferano. A fillet of sea bass in tomato and saffron sauce garnished with crisps vegetables, the sauce brings out the goodness of the mildly flavoured fish.
A confit of pork with roasted bellpeppers, balsamic reduction and marble potatoes (Bocconcini di Maile e Pepe Arosto di Oliva) had a blend of delicious flavours. The pork was soft and having that yummy roasted skin was a major turn-on. But the balsamic reduction created a burst of flavour that made this an enjoyable dish.
Next was the Stracotto al Peppoli. made with US certified beef belly and braised in red wine. I just love the way the beef separates like corned beef when sliced that you can actually see the strands. Its soft and savoury, perfectly cooked to look and taste good.
And saving the best for last (in my case), was the baked salmon with artichokes, lemon and pine nuts (Filleti di Salmone al Forno con Carciofi). Perfectly cooked! Seared light just to give some crisp outside and it very juicy inside.Even just the salmon, itself tasted so good, even more so with the sauce. It reigns on top of my list for the second day of food galore.
But wait there's more, just two more and it's the Italian specialty pizza. But Chef Miner created cream based pizzas with cheeses serving as the "sauce" topped with mixed seafood or shrimps. Fresh arugula are placed before serving not only as garnish but the pizza is eaten rolled with or in the leaves, which ever way.
Two days and 22 dishes after, this gastronomic tour of Italy showed that there's more to pizza and pasta from this boot-shaped European country. And Amalfi Cucina Italiana strives to bring only the best and authentic Italian cuisine to the Ilonggos, to live up to the accolades of being of the the Philippines best restaurants!
