Michelin-starred chef Iside de Cesare is serving up a five-course Italian menu at Souk Madinat Jumeirah’s Trattoria Toscana, to mark the 10th annual Italian Cuisine World Summit.
Dedicated to celebrating the history, heritage and high quality of Italian cuisine, the summit will run from November 19 to 24, with more than 2,500 chefs and restaurateurs from 70 countries collaborating with Italian restaurants and hotels in Dubai.
To mark the occasion, chef Iside has partnered with Trattoria Toscana’s head chef, Antonio Iacovelli, to create a five-course tasting menu, which will be offered at Trattoria Toscana on the summit’s opening night, November 19. The five-course menu will then be available between November 21 and 24 – although it will only be served to a maximum of 50 diners each evening, so guests are encouraged to make their reservations in advance.
Chef Iside has been heading the kitchen at La Parolina, a remote but renowned restaurant in Acquapendente, a small city in the province of Viterbo, Northern Lazio, since 2005. This week, for Dh250, Dubai diners can be transported to rural Italy, and hopefully gain some insight into how Chef Iside’s La Parolina restaurant was able to attain a coveted Michelin star.
“Working alongside chef Iside is always a great learning experience. Her precision, passion and palate permeate the menu," says Chef Antonio. "Our Summit menu does more than promote the intricacies and specialities of Italian cuisine – it gives people a chance to taste authentic Italian dishes, served with love and creative flair, with unique twists from an inspiring chef. When we think about la dolce vita, chef Iside’s culinary art embodies that feeling.”
The tasting menu will start with crema di patate affumicata con lenticchie nere, a smoked potato cream with black lentils, followed by tartar di manzo, maionese alla nocciola, liquirizia, featuring prime beef tartar blended with a hazelnut mayonnaise and liquorice. Next up is gnocchetti di patate con sbroscia e caviale di pesci di acqua dolce, petite potato gnocchi in a trout sbroscia soup, and freshwater fish caviar. The petto di pollo ruspante cotto dolcemente, finocchio selvatico, peperoni, meanwhile, is a free-range chicken breast cooked with wild fennel and sweet Tuscan chili pepper.
Last up, dessert. Chef Iside’s semifreddo al cocco con la sua spuma, frutto della passione e frutti rossi is a rich frozen dessert made with coconut, half-whipped cream, eggs, passion fruit and wild red berries.
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