Basilico, one of the leading Italian restaurants in Singapore has just announced the second part of the “Viaggio Italiano” in this year-long culinary adventure. Featuring different regions of Italy, Viaggio Italiano seeks to portray a handpicked region's cuisine beautifully on the plate. With a unique menu that changes every quarter, the Viaggio Italiano will be part of Basilico's Basilissimo dinner menu which comprises of an an appetiser and dessert buffet with a choice of an à la carte main course selection.
The Best of Southern Italy - July to September 2015
Executive Sous Chef Angelo Ciccone will be reminiscing the bold flavours of Southern Italy cuisine from the region of Puglia between 01 July and 30 September 2015.
My personal favourite dish was the Garlic Orecchiette Pasta with Anchovies, Chilli Sauce, Tiger Prawns, Sea Urchin and Wild Broccoletti. The tiger prawns cooked in sea urchin was a beautiful blend of savoury and sweet without being overpowering on the umami. Visually, the dish is stunning as well. Originally from the Southern Italy, the use of orecchiette can not come at a better time.
The first thing you will notice about Slow-braised Beef Sirloin Roll stuffed with Pecorino Pugliese Cheese in Tomato and Red Wine Sauce (do note the photo depicts a tasting portion only) is the beauty of it. The beef sirloin roll is succulent and tender while the cheese helps to augment the flavour even more. This dish packs a might good punch while the tomato and red wine sauce provides a contrasting texture to this meaty delight. To sum up this stunning dish, it is basically edible art on a plate.
For a sweet finish to the meal, opt for the special Amalfi Limoncello Neapolitan Baba with Vanilla Custard and Amarena Cherry. Without being overly sweet, the delicate custard (made from real vanilla beans no less) goes really well with the tartness of the raspberries.
The Best of Northern Italy - October to December 2015
For the last quarter of the year, bring your tastebuds on a trip to Northern Italy. The Vicentina-style Dry Salted Cod Fillet with Soft Herb Polenta is a surprising dish - a soft and fatty texture comes to mind when you speak of cod for the most of us but the use of a dry salted cod (don't worry this is nothing like the salted fish used in Chinese cuisine) strips the fatty flesh off its oils and fatty tissues. The result? An interestingly chewy texture.
Reminiscent of the Risotto alla Milanese I had at La Brezza (St. Regis Singapore) a while back, Basilico's version of the Milanese-style Saffron Risotto comes with Asparagus and Braised Beef Shank Ossobuco with Gremolata Oil served on the side. I am not a huge fan of bone marrow but everyone else was raving about it so if you are a lover of that, you should be in safe hands. I did however like the consistency of the risotto here although the taste of saffron could be strong in my opinion.
Finally, one of the prettiest desserts I have seen in Basilico up to date - the Dark Chocolate Grand Cru Piedmont Bonet with Ameretti Almond Crumble. If you are a huge chocolate fan and you love the richness of dark chocolate, this dessert is sent from heaven.