|Taste of Sicilian Italy at Rosso|
|Rosso's Executive Chef, Paolo Gionfriddo|
Sicilian cuisine is influenced by many cultures, by virtue of its location and long history of different domination from the neighboring Germany, France, Spain, Greece, including Africa and Arab, etc. It is however, still predominantly Italian, with Mediterranean flavours, but liberal use of fresh seafood abundant from the sea surrounding it.
Together with a few other friends, we were invited to Rosso to sample Chef Paolo's new creations, which may be soon added to the current menu at Rosso. Take a look at the Sicilian influenced dishes by Chef Paolo:
|I Calamari M'Puttunati|
(picture above) I Calamari M'Puttunati - sauteed calamari stuffed with chicory, sun dried tomato pesto.
My first impression of the dish is that it looks pretty, a triplet of stuffed squid domes arranged at certain angles on a bed of sun dried tomato pesto. I have never tasted tomato pesto, so I was quite surprised to find the strong taste (like concentrated tomato). But it complements well with the more bland stuffed squid.
|Niuru dei Sicci|
(picture above) Niuru dei Sicci - squid ink risotto and tartare of calamari
It was my first time eating raw (tartare of) calamari, but turns out it is not completely raw, as the hot risotto slowly cooks the tartare spread thinly on top of it. I had feared the black squid ink risotto would have pungent smell, but was so much relieved to find it odorless and with salty taste. The best is to eat the tartare, risotto and the brown crumbs.
|Headcheese with prawn and asparagus|
(picture above) I didn't know the name of this dish, because it was not stated in the menu. But I knew it was made from pig's head, so I searched online and found a dish that looks just like what I ate. I call this Coppa di Testa - headcheese (as is head and cheese), made from the flesh off the swine's head (or fat, for the abundance of fat covering the head). When I heard the name, I was already shrivelling in fear, because I've never eaten pig's head before.
But really, how bad could it be right? So I tried my luck, and decided once and for all that head cheese is not my cup of tea.
|Cannolo ca' Ricotta|
(picture above) Cannolo ca' Ricotta - Cannolo filled with buffalo ricotta cheese and pistachio.
A combination of crispiness and creaminess in each scoop that is not too sweet and not boring, this dessert is definitely going to be a hit with the customers. A little food fact: Cannoli (plural; singular: cannolo) is a highly popular pastry associated with sicilian cuisine. The 'little tube' dessert is fried pastry puff filled with sweet filling, typically ricotta cheese.
So, the above was actually a set lunch specially prepared by Chef Paolo himself for the select few of us invited for lunch that noon. And although I may not thoroughly share Chef Paolo's Sicilian cuisine roots, I have come to appreciate and understand that Italy is not just about using a lot of cheese and pasta and pizza. Thank you for the privilege, Chef!
|Left: Single shot espresso|
|Interior of Rosso|
Restaurant: Lunch 11.30am - 2.30pm | Dinner 6.30pm - 10.30pm
Lounge: Lunch 11am - 2.30pm | Dinner 5.30pm - 1am
Kota BNI 46 complex
JL. Jend. Sudirman Kav. 1
Ph: +6221 29399562