#Nomnom : Avanti Italy at ITC Sonar

“There is in the DNA of the Italians a bit of madness, which in the overwhelming majority of cases is positive. It is genius. It is talent. It’s the masterpieces of art. It’s the food, fashion, everything that makes Italy great in the world.”
-Matteo Renzi

As a part of the ongoing Italian Food Week (on till 27th November), the city bloggers had the pleasure of lunching at the West View Bar and Grill, ITC Sonar which has Chef Vittorio Greco from Tuscany curate some of the most exotic Italian delicacies ever. Avanti Italy showcases the theme of the Week of the
Kitchen, with the focus on The Extraordinary Italian Taste. Featured are diverse cuisines of Piedmont, Parma and Versilia, highlighting Italian
gastronomy as role as an ambassador of excellence in the realm of fine dining. The accent is on authenticity and taste crafted through the use of local products.

“I am Italian. There is no vegetarian or non vegetarian but only soulful food that’s good to the taste buds”, said Chef Vittorio Greco who after delighting Gourmands in Bangalore with his expertise with Michelin Starred restaurants in Italy and Australia lends his touch to this festival. True to his words, the spread had equally delightful vegetarian and non vegetarian options. Our gastronomic journey started with the Antipasti or the Appetiser consisting of Filleto di Pollo o Alle Erbe e Lemone con Salsa Tonnata e Pane Al Sesamo, Sous vide Chicken breast with Tuna sauce and sesame seeds crispy bread. Next came the Zuppe (soup in Italian), Zuppa di Carciofi con Gorgonzola e Cioccolato Fondente, which was an absolute vegetarian delight. The creamy artichoke soup with gorgonzola and dark chocolate tasted different with every spoon and was heavenly. We were advised to not mix the soup together and go with the flow and intensity of taste. Next on our plate was the Ravioli di Ossobuco, a lamb ossobuco ravioli in citrus sauce. The Ravioli had tender lamb filling and the citrus sauce left a distinctly blissful aftertaste. The Secondi Piatti or the Main Course consisted of the Filleto di Branzino Capperi e Olive, Sea Bass braised with celery, capers and olive in a thyme and white wine scented broth. I loved the way how the broth perfectly balanced the taste of the Sea Bass. The best of the lot, the dessert had us digging into the Tiramisu which was beautifully mild in sweetness.










Besides the delicacies mentioned above, the ala carte menu for Avanti Italy offers scores of other Italian choices as well. I would definitely recommend a visit to the festival which is on till 27th of this month.

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