Wednesday, February 07, 2018

Rosso Sets Out to Bring New Flavours to Savour

Tris de Paste

Led by Italian Chef Gianfranco Pirrone, Rosso, the Italian restaurant and lounge at Shangri-La Hotel, Jakarta, presents new menu, in addition to the list of Rosso’s Italian classic dishes.

Spuma di Cioccolato Albicocche e Menta

Italian Chef Franco presents the new creations with his own twist for this season. He is known as Rosso’s favourite guest homemade pasta and pizza maker. The new dishes will be available on the a la carte menu during lunch and dinner.

Spuma di Cioccolato Albicocche e Menta

Franco’s Signature Pasta
Among the many varieties of fresh pasta available at Rosso, Chef Franco highlights his childhood favourite – Cappelletti di Agnello con Crema di Parmigiano e Tartufo (Homemade Lamb Cappeletti with Parmesan Cream and Truffle Butter). Shaped like small hats, the menu represents his family’s Sunday brunch routine back in Italy, where it was usually cooked by his mother or grandmother. Additionally, Chef Franco will serve risotto and pasta cooked in a parmesan wheel, presented personally in the trolley. Other new pasta menu for this season are: Tris di Paste (Homemade trio of pasta: Ravioli Seafood with Basil Pesto Sauce, Spinach and Pumpkin Gnocchi with Parmesan Cream, and Beetroot Spaghetti with Gorgonzola Cheese), Risotto Zucca e Gamberi (Pumpkin Risotto with Shrimp), Tagliolini al Ragout di Funghi Porcini (Homemade Tagliolini with Porcini Mushroom Ragout and Parma Ham) served in a Parmesan wheel and Risotto allo Zafferano e Foie Gras (Saffron Risotto with Foie Gras).

Spuma di Cioccolato Albicocche e Menta

Gourmet Pizza
Chef Franco’s gourmet pizza is expected to elevate pizza to a new level. It is presented in smaller portion, thicker dough and made with premium ingredients, such as porcini foie gras can be tried in menu Pizza Porcini e Foie Gras (Pizza with Porcini Mushroom and Foie Gras).

Chef Franco also presents his Sicilian twist by applying scallop and lobster on a blackened pizza with Pizza Nera Aragosta e Capesante (Black Pizza with Lombok Lobster and Scallops). Meat lover is recommended to try Pizza Tartare di Manzo (Pizza with Classic Beef Tartare).

Spuma di Cioccolato Albicocche e Menta

Dessert
For the desserts, the seemingly simple Chef Franco’s Spuma di Cioccolato Albicocche e Menta (Chocolate Foam with Apricot and Mint Sauce) is the highlight of the season. Other new desserts that available to choose are the creamy Panna Cotta Alla Vaniglia (Vanilla Panna Cotta) and Cremoso al Cocco E Fruito Della Passione e Frutti Rossi (Creamy Coconut with Passion Fruit).

Spuma di Cioccolato Albicocche e Menta

About Chef Gianfranco Pirrone
Chef Franco was born and raised in Sicily, Italy, where the beautiful landscape and natural beauty inspire the flavours and richness of all his culinary works. Inspired by the region’s cultural and natural resources, this personable gentleman appreciates cooking creations using fresh, healthy ingredients. He spent his childhood cooking with his parents and sibling, mastering the subtle art of seasoning and heritage recipes, which are now exquisitely presented in his signature dishes.

Aside from his traditional Sicilian influence, Chef Franco draws inspiration from the fresh taste and perfect balance of Italian flavours from other regions where he implemented each of his dishes. The chef takes delight in tailoring dishes to guest preferences and considers himself a “creative perfectionist”.

About Rosso
Rosso is located on the hotel’s lobby level, clad in red. Rosso, which means “red” in Italian, is a colour associated with passion and represents warmth and elegance.

Rosso is committed to serving authentic Italian dishes created using only the finest selection of fresh products. This combination is designed to stimulate the well-known Italian passion for vibrant food and lifestyle.

Rosso restaurant and lounge is open for lunch from 11:30 a.m. to 2:30 p.m. and for dinner from 6:00 p.m. to 10:30 p.m. For information, call (62 21) 2922 9999 or access the website at HERE.

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