I interact with enhancing local ingredients with imported delicacies. I bring to perfection the techniques of Italian cuisine adapting to international palate. I love to fuse the way local eat their food with Italian flavours. Beside the presentation and the plating there is the real flavour, texture and authentic quality ingredients it’s the key of The Italian perfect food experience.
I have passion for my work and Rock the kitchen!
My roots come from my international family, grandmother from Naples who lived in Egypt, mother British, and a long experience of Indian, Ibiza and Rome best Restaurants.
In Goa early 2003 Scirocco in Baga was a success, the Casa tito’s just to name a few and many private villas.
Mumbai was hit by my food From Little Italy, to Olive, Out of the Blue, Al fresco. In Pune La dolce vita and Casanova. Then Kolkata with Taj, Novotel, Mangio, Italian Consulate, Kolkata art centre, weddings. Did work In Delhi for Hans plaza and Hyderabad Novotel.
The menu use a technique were the guest can interact with different ingredients option, veg, vegan and non veg, no carbs, Paleo diet.
Were need I can use professional equipment from restaurants to bring u the best taste in preparations.
BBQ or live food counters like fresh pasta or risottos is my speciality were I explain the origin of dishes and some health notions.
MY FORMATS ARE:
Italian aperitivo: long starters while drinking snacks
Crostini mix, bruschetta, dips and cheese platter with some finger crispy polenta fries arancini, coated olives.
Brunch: combine breakfast and easy lunch
Two gourmet salads like Tuscan panzanella, Siciliana of rocket melon and burrata, Italian frittata with smoked cheese and roast peppers, Caponata with focaccia, open toast truffle parmesan egg benedict’s . Italian fruit crostata and a Puttanesca wholewheat fusilli pasta salad with mozzarella bocconcini.
Buffet Mediterranean party (with helper cook): mix veg and non veg BBQ all in skewers, bread pizza and focaccia basket with dips, live pasta or risotto or gnocchi, organic choice of potato, quinoa or tabouleh salads, caprese and pesto salad.
Four course plated dinner: for the fine dine lovers. Or combine the tree.
Fish: zucchini and herbs stuffed calamari with balsamic sauce, ricotta prawns home-made ravioli, prawns sauce, cherry confit tomatoes, and basil parmesan. Sea bass fillet in saffron orange sauce with crusted rosemary potatoes. Rose flavoured pan pannacotta.
Meat: Beef carpaccio with zucchini spaghetti and parmesan, risotto with wild pepper chorizo, shiraz wine and broccoli, slow cooked pork roast with Himalayan salt organic apples mixed salad, sambuca flavoured tiramisu.
Veg: cauliflower and parmesan soufflé on peppers coulis, home-made broccoli gnocchi on Mediterranean sauce melted mozzarella bocconcini, smoked zucchini parmigiana, strawberry and shiraz wine reduction on artisanal ice cream with pepper balsamic hazelnut.
