Italy is a country full of affection and passion, which is evident in almost all Italian dishes. In Tuscany, food is a way of life, prepared with utmost details and taste. Acqua’s Italian Chef Marco Ghezzi had prepared a Tuscan feast for Cebuanos and guests of Shangri-La Mactan. “Treasures of Tuscany” features Chef Marco’s recommendations [...]
Italy is a country full of affection and passion, which is evident in almost all Italian dishes. In Tuscany, food is a way of life, prepared with utmost details and taste.
Acqua’s Italian Chef Marco Ghezzi had prepared a Tuscan feast for Cebuanos and guests of Shangri-La Mactan. “Treasures of Tuscany” features Chef Marco’s recommendations from his favorite region in Italy, Tuscany! I was really excited to go to Acqua for lunch that day so drove fast to Shangri-la with me forgetting to bring my DSLR’s memory card, hehe, so pardon my photos because I have to use my handy dandy Iphone camera to shoot the oh-so-luscious Tuscan offerings.
For starters, we had classic Tuscan appetizer served with crostini. Thin slices of parma and Fennel Salami hams which we paired with crostini with duck liver paste . The duck liver paste had a mild earthly taste which was perfect with the crostini.
Traditional Tuscan seafood soup was then served. “Caciucco alla Livornese” is a fish stew made in the Tuscan port of Livorno. Chef Marco recreated the dish and added shrimps. The taste of fresh plum tomatoes with a dash of chili that sipped deep into the fish chunks that made the fish taste juicier and tender.
T-Bone steak Florentina with cannellini beans. A whopping 800g of grilled T-bone steak. I had my slab of meat done “medium well” just right not to dry out the taste of beef and retain its tenderness. You have an option to have it “well done.” Best paired with a fine italian red wine! If you are more like of a pasta person, then you can have ‘Pici all’ Aglione’ for your main course. Freshly -made flour pasta with tomatoes, garlic and parsley.
Cantucci cookies served with vin Santo accompanied by pistachio and chocolate cream. I had a bite of the Cantucci cookies without spreading any cream at first and it was nutty and zesty! The orange rind and sweetness complemented well with the almond and nutty taste of the cookie. Next piece, I had it with the Pistachio cream, smooth and silky cream with crunchy bits of pistachios, aaaah, very addicting.
Be sure to experience this limited menu and have a genuine taste of Tuscany at our very own locale! Call Acqua at 032-2318224 now.
And yeah, a must try at Acqua is their Tiramisu. Yuuuum!
Know more about Acqua’s Chef Marco Ghezzi here: http://www.iluvcebu.com/shangri-las-new-italian-chef/
Text and Photos by Andrew “Doyzkie” Buenaviaje