Sheraton Imperial Kuala Lumpur Hotel introduced their new Italian Head Chef, Roberto Panareillo through a special Taste of Italy dinner showcasing a 4 course set menu curated by Chef Roberto...
Chef Roberto joins and leads Sheraton Imperial Kuala Lumpur hotel’s Tuscany-inspired restaurant, Villa Danieli, bringing with him experiences spanning more than a decade long....
The dinner showcased signature dishes from the new menu Chef Roberto recently developed for Villa Danieli...
Chef Roberto’s cooking style is rustic and simple, yet innovative to suit modern iterations of Italian cuisine. It also includes passed-down recipes from the chef's great grandmother... His basic cooking rules for a great Italian dish are to use only the finest and freshest ingredients.
Course 1: Antipasti – Tartare Di Tonno
Premium tuna is the main highlight for this dish. Assembled with the freshest ingredients such as imported green and black olives, sweet Balsamic vinegar from Modena, Italy and the crunchiness of the shallots, enhances the flavour of the fresh succulent tuna. This combination brings mind-blowing flavours for a starter.
Course 2: Pasta – Ravioli Carbonara Di Mare
Three elements that made this dish a winner are home-made ravioli pasta, original Italian carbonara sauce and a hint of innovative to the ravioli stuffing. Chef Roberto stuffed the home-made ravioli with luscious local seafood such as shrimp, mussels and baby cuttlefish which not commonly used as ravioli stuffing.
Course 3: Pesce – Merluzzo Alla Griglia Con Salsa Alla Puttanesca
This recipe has been in Chef Roberto’s family for nearly 80 years! Made at home for family and loved ones, Chef Roberto is now willing to share this great dish from his great grandmother with diners here in Kuala Lumpur, Malaysia. The star of this dish is the Codfish that was air-flown from the North European sea. The fish was grilled to perfection and served with the real Italian tomato-based sauce Puttanesca, alongside steamed vegetables, olives, capers and tomatoes.
Course 4: Dolce – Panna Cotta Al Profumo Di Sardegna
Panna Cotta is known as the authentic Italian pudding. Chef Roberto re-created the Panna Cotta recipe which is perfect as a palate cleanser to this gastronomical journey. With a thought of missing home lingers, he intensifies the original Panna Cotta recipe and added premium Madagascar vanilla and few combinations of citrus fruits, hence, the scent of this pudding when it is perfectly cooked reminds him of home, Sardegna.
Chef Roberto has also evolved the menu for Villa Danieli with a rustic Italian newspaper layout known as Gazzetta, the menu comprises all food sections from Antipasti to Dolce. A wide selection of home-made pasta such as Ravioli di Magro, Pappardelle ai Funghi Porcini, Gnocchi alla Sorrentina Gratinati on top of the Pizza selection which was improved and added with two signature items – 5 Cheese, a combination of Mozzarella, Parmesan, Smoked Scamorza, Gorgonzola, Mascarpone, fresh Wild Rocket and Villa Danieli, tomato-based pizza with Mozzarella, Cherry Tomatoes, Wild Rocket, Bresaola, Sliced Parmesan cooked to perfection in the traditional wood-fired oven.
The new menu is now available, so head on over to this beautiful Italian restaurant and indulge...
For more information and reservations at Villa Danieli, please call +6012 337 9980 or email to dining.specialist@sheraton.com.
Restaurant operation hours:
Closed every Monday
Lunch: 12.00 pm – 3.00 pm
Dinner: 6.30 pm – 10.00 pm
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