I had the most scrumptious organic dinner at the most popular Italian restaurant Café at ICC. A quaint place enveloped by luscious trees and bountiful nature, Café sits in a relaxed corner of the Italian Embassy, playing host to the lovers of food and life.
Slow Food International in association with Fisher & Paykel Appliances inaugurated the Slow Food Chef’s Alliance at the Italian Embassy Cultural Centre. This event was the opening Delhi chapter of the alliance marking the visit of Chef Fabio Antonini, an international advocate for the Chef’s Alliance.
In an interactive session Chef Fabio highlighted the Slow Food evolution and values. The session was aimed at increasing community awareness around the benefits of farm-to-market good, clean and local food. Chef, in a live cooking format, cooked up Italian cuisine using the ingredients from the Delhi Organic Farmers Market.
What started as a walk through the educative sessions and a special edition pop-up of the Delhi Organic Farmer’s market, culminated on a high-fibre three-course dinner curated especially by Chef Antonini in partnership with Diva restaurant. In his Indian debut, Chef Fabio is excited to be cooking here as he feels India is a very happening and bourgeoning market. He said, “ I am here to promote the organic; using Indian organic products and giving it an International twist was the main prerogative”.
Crispy Cannelloni filled with asparagus, local ricotta cheese and pistachios from Bronte made up my first course – a cylindrical pasta that was baked with supple Italian whey cheese and asparagus covered with sauce. It was light and unitoned. Awesome! The main course had Green and yellow Courgettes stuffed with cherry tomatoes and buttermilk served with risotto of zucchini flowers, red bell pepper sauce cumin from Alnif. In spring, Italian markets are filled with bright – almost orange edible zucchini flowers. The risotto was made out of these flowers mixed with thick rice, fibrous and succulent! The stuffed zucchini was good enough to fill me up – it balanced the slight pungency of tomatoes. Served with the most nutritious and most popular leaf in the world, Swiss Chard, the dish was complete in nutrition, taste and class.
Last on my plate was the Chocolate lava cake with vanilla sauce, apple syrup and whipped cream. Decadent! Mild chocolate, keeping the healthy slow cooking tradition alive, the consistency of the cream was not too thick – it was fluffy and light. The sauce added the required sweetness to the otherwise low on sugar dessert – apt for my kind of taste!
I ate like a Diva and wish to turn into a healthy one soon – inculcating slow cooking techniques in my dietary regime is actually not a bad idea hereon.