“Life is a combination of magic and pasta” wrote Frederico Fellini, the oscar winning Italian film director.
Chef ArjunYadava presents this flavourful blend through a special menu featuring a variety of home-made pastas using seasonal ingredients and delicious sauces to bring a fresh and appetizing taste to this most traditional of Italian cuisine.
Special highlights include home-made “Pappardelle Mamma rossa, with sun dried tomato pesto cream, parmesan and green peas” and “Tagliatelle Creamy basil pesto, olives, smoked chicken and sun dried tomatoes”.
Also available are tempting “Fagottini- Parcel shape Filled with chunky meat Bolognaise, saffron cream sauce” and “Tortellini Seafood filling, dill and shrimp white wine cream ”. Guests get to experience a delectable spread, the freshest ingredients and the most exotic sauces.
(For reservations, call: 91 40 6623 2323).
Venue and Dates:Tuscany, Trident, Hyderabad from March 20 – 29, 2014
Brief history of Homemade Pastas
Nothing says Italy like its food, and nothing says Italian food like pasta. Wherever Italians immigrated they have brought their pasta along, so much so today it can be considered a staple of international cuisine. Unlike other ubiquitous Italian products like pizza and tomato sauce, which have a fairly recent history, pasta may have a much older pedigree, going back hundreds if not thousands of years. Its presence could be traced back to the Etruscans and the Romans as this was popular among them.