01 December 07

Features

21 DISHES you never thought to order

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Carme Marsa, Spain
Head Chef, Forestier Restaurant at the AC Miramar, Barcelona
Carme is head chef at this gourmet, à la carte restaurant located in one of Barcelona’s top five-star hotels. People book a table here to experience its fresh take on Mediterranean cuisine, and enjoy spectacular views over the sea and Montjuïc gardens.

13 MEMBRILLO
“Spain is renowned for its love of unique and traditional desserts. Membrillo is a fine example of one of the typical and deliciously sweet dishes loved by Spaniards. Made from the yellow, pear-shaped fruit of the quince tree, this dense paste can be eaten alone, or makes a fantastic accompaniment to cheese. It can also be just as enjoyable served with toast.”

14 BACALAO
“Dried salt cod is a classic delicacy and a key ingredient in many Spanish kitchens. It may not sound appealing, but when rehydrated, the fish is white, delicate and tender and traditionally served sautéed with tomatoes, olives, sherry and garlic.”

15 TRUFAS ESPAÑOLAS
“From October to March, enthusiasts visit Catalonia to root out the truffle from its underground hiding places with specially trained dogs. But, do not let this put you off – like the Italian version, Spanish truffle is renowned as being a gastronomic delight! It can be served in many guises, but simple dishes are best. A Catalan favourite is fresh truffles served with grilled vegetables and ham.”

Fabrizio Cadei, Italy
Executive Chef, Principe di Savoia, Milan
After hopping around some of the most prestigious hotel kitchens on the planet, Cadei has returned to his native Italy to combine his newly acquired international styles and flavours with sparkling local ingredients and Lombard traditions at the five-star Acanto, one of Milan’s finest restaurants.

16 BATTUTA DI MANZO FASSONA CON SENAPE IN GRANI
“Make sure you hunt out some Fassona beef during your stay in Milan. From nearby Piedmont, the meat is famed for its strong taste, best showcased in this dish – a local take on the classical carpaccio, in which the raw beef is thinly sliced and served simply with mustard grains.”

17 TAGLIOLINI ALL’UOVO CON RAGOUT DI SCAMPI ELIMONE
“On paper, an ordinary sounding dish, but the best Italian cooking is the simplest. Egg tagliolini should be made on the very day it is cooked, which distinguishes it from everyday fresh pasta. The Milanese use live Italian langoustine, cooked whole to preserve the special sweet flavour of the flesh, which needs no flavouring beyond a touch of fresh lemon.”

18 MAIALINO ALLO SPIEDO
“Look out for maialino on Italian menus. With its tender, pale meat, the suckling pig is a true delicacy and roasting (allo spiedo) really brings out its succulence. The Milanese often serve a pig thigh cooked in the oven, with onion, carrot, honey and celery – Cosciotto di Maiale a la Broche. At the Principe, our version uses shoulder of suckling pig spiced with Szechuan pepper.”