Ottimo Cucina Italiana
ITC’s signature Italian Restaurants now across Chennai, Bangalore, New Delhi, and Kolkata
Let me start this note by saying that, I have had the privilege of dining in some of the finest Italian Restaurants in the country; however, the one brand that I keep going back to it is, without a shred of doubt, Ottimo Cucina Italiana. What started as an animated and passionate conversation with Masterchef Vittorio Greco back in 2014, turned out to be an important inclusion in my journey as a Foodie. Over the past 2.5 years, he has not only wowed me with his mastery, but also created a team of budding Masterchefs – Sasha in Bangalore, Massimo in New Delhi, and Srinivas in Chennai – all proud torch-bearers of his legacy.
Here are some of my all-time favourites. You might note that they aren’t on the menu!
Jerusalem Artichokes Soup with dark chocolate and gorgonzola cheese, drizzled with EVOO: The Jerusalem Artichoke is not to be confused with regular artichoke. It is tuber with robust texture and taste. The best way to enjoy the soup is not to mix it up once it’s served on the table. Help yourself with a spoonful at a time from different parts of the soup. That way, you’ll experience different flavours ranging from bitter-sweet (chocolate) to salty-sharp (gorgonzola), to richness of Olive oil all fantastically put together by the soup itself.
Purple Potato Gnocchi with Smoked Butter sauce and Asparagus, Pecorino cheese and Mozzarella: By now, it’s a well-accepted fact hat Gnocchi goes best with a smoky basic sauce make with just butter and some herbs (preferably sage). Here, the butter sauce is pretty basic but what does wonders to the dish is the combination of asparagus and purple potato gnocchi. Pecorino cheese is not used that often in Italian Restaurants (except at the 5 stars) and it was a welcome change to the usual Parmigiano-reggiano.
Artichoke Ravioli served with truffle oil, a touch of honey, whole hazelnuts, and tuber chips (small portion): The Artichoke ravioli is wonderfully flavoured and done to perfection. The very slight honey drizzled on the plate made the truffle oil stand out all the more. The crunch of the hazelnut and chips were a great way to finish off the meal.
Spaghetti Al Pomodoro: After so many interesting, diverse flavours, it was tone tone get back to the basics. Good old Spaghetti Al Pomodoro made just the way I demand it: Al Dente.
Every meal that I have had here makes me want to get up and hug the entire team. That’s how much I love what Chef Vittorio and his team. LO ADORO !!!