La Buona Cucina Italiana at Seda Hotel Atria

Few hours ago, we found ourselves lounging at the Straight Up bar atop Seda Hotel Atria. It was for the press launch for the hotel's upcoming gastronomic event called "La Buona Cucina Italiana".

So how would one translate "La Buona Cucina Italiana"? Among ourselves, we offered our own interpretation but literally and word for word it means "the good Italian kitchen". But before you imagine yourself scuffling around the kitchens of Seda Hotel looking for something Italian to indulge in, Google translates the whole phrase as "good Italian food". And everybody agreed or in Italian "concordato"

"La Buona Cucina Italiana is a travelling themed gastronomic series presented by the SEDA Hotel network across the country" opens up Angela Deocampo-Tan, Communications Officer of SEDA Atria. "It started at SEDA BGC at Fort Bonifacio in Manila and made rounds at SEDA Centrio in Cagayan de Oro City, SEDA Nuvali in Laguna and SEDA Abreeza in Davao City."

"And now in Iloilo, SEDA Atria welcomes Chef Salvatore de Vincentis" adds Angela. Chef Salvatore definitely brings authentic Italian flavors to this SEDA promotional event across the country. Born in Sorrento, Italy (a cliffside hanging resort town famous its lemons and limoncello liquer - thanks Rick Steves!), Chef Salvatore learned to cook the way all great Italian chefs learned to cook - at the side of his mother. “The most important thing is the tomatoes,” he says. With a sparkle in his eyes, an energetic spirit and an Italian accent that is much thicker than the sauce you’ll find ladled over your pasta.

At 15, he enrolled renowned Sorrento Culinary School at the same time worked at his uncle’s restaurant in Naples, an hour away. By the age of 19 he had graduated from the well-known culinary institute and had apprenticed regularly at the side of the masters. With his technical expertise and his practical experience Salvatore has traveled has lent his touch, his flair, his creativity and imagination at some of the most popular restaurants and hotels around the world. The lists includes Sheratons, Hyatts, and JW Marriotts and in places like Barcelona, The Bahamas, Miami, Dubai and Hongkong. And in In the Philippines, he worked with EDSA Shangri-La and Solaire Resort and Casino.

So what's in store for Iloilo? "Chef Salvatore will be preparing well-loved Italian regional dishes presented in modern, creative ways– a first for Iloilo." says Angela. These dishes, she continued, will be as pleasing to the sight as they are to the taste buds as the chef will use only the freshest of ingredients, including famous cheeses and lemons from his country to ensure distinct and authentic Italian flavors.

LA BUONA CUCINA ITALIANA at SEDA ATRIA, ILOILO
Chef Salavtore de Vincentis introduces LA BUONA CUCINA ITALIANA at Seda Hotel Iloilo. Read more >>> http://flavoursofiloilo.blogspot.com/2016/03/la-buona-cucina-italiana-at-seda-hotel.html
Posted by The PR & Events Circuit on Thursday, 17 March 2016

Diners at SEDA can experience La Buona Cucina Italiana at two venues - Straight Up bar and at Misto restaurant. These savory dishes will be served the “apericena” way (combination of “aperitif” and “cena” or evening meal) where dishes are in tasting portions in an appetizer buffet.

At Straight Up bar, these cocktails comes with an Italian "Wine Buffet" - yes, white and red wine to your hearts content! For Misto, it will be integrated within the existing buffet offering with its own Italian corner.

The menu includes an assortment of Italian Cold Cuts, Assorted Italian Cheeses - Pecorino, Fontal and Provolone, a Bruschetta station with assorted Italian breads and crostini with toppings (olives, anchovies, etc) and spreads, Heat Lamp station with Calamari, Italian Meatballs, Pasta in martini glasses, Risotto, Arancini (fried stuffed rice balls, coated with breadcrumbs and filled with mozzarella) and desserts - strawberry/blueberry panna cotta, choco mouse, tiramisu and fresh fruits.

To cap off the night of "good Italian food", Chef Salvatore shares his words of wisdom "I always cook with all my heart because diners can sense a chef’s passion in the way the food is presented. I wish for everyone to have a fabulous dining experience and my message is simple: sit, eat, and enjoy! Indeed, we sat under the starry Iloilo skies, ate deliciously crafter Italian specialties and enjoyed the night, while it was still young.

And to all who will also be trying this over the weekend, we say "buon appetito!"

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.

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

An Ilonggo favorite - Suman Latik

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FLAVOURS OF ILOILO

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