08 June 2011
Posted in WEDDING IDEAS
The weekly Italian Cuisine cookbook, named Best Italian Dishes, presents for this week four gorgeous dishes created by Fabio Lai, Chef of Relais & Chateaux Park Hotel Villa Grazioli, one of the best villa nestled iin a splendid panoramic position just outside Rome.
Fabio Lai despite his young age (he was born in 1982), he has got a really considerable curriculum. He used to work at the best italian restaurants in the Castelli Romani area, a region wellknown and respected for its great eno-gastronomic culture.
Running down his curriculum vitae we can see some of the greatest name of italian restaurant. From Ristorante Rossellinis in Palazzo Sasso (Ravello, Amalfitan Coast), to Villa Feltrinelli in Gargnano (Garda Lake), to Cracco Peck in Milan, we can count exactly five Michelin star. Nowadays, Fabio Lai manages the Ristorante Acquaviva, opened 365 days a year, at the Relais & Chateaux Park Hotel Villa Grazioli.
Fabio Lai's cuisine is inspired by italian traditions but it's full of his genius. He uses only the best quality and fresh products, keeping the biggest part of his inspiration from all the italian cuisine, and roman one in particular. Traditional dishes revisited with simplicity thanks to his huge oestrus, like the swordfish with Mediterranean sauce and spinach that you can see on the photo above.
Another example of Fabio Lai's skills is the Grand Marnier melon soup with shrimp and chopped crispy ham, where the classic combination between ham and melon became a cool soup of melon, with chopped dried ham, completed with the orange fragrance of Grand Marnier and grilled shrimp from Sicily.
Otherwise, what we can say about these stuffed ravioli with amatriciana and cream of pecorino cheese? Here the Chef has been able to combine two tipical preparations of Castelli Romani's culinary traditions, the amatriciana sauce and the pecorino cheese, reborned in a new gorgeous recipe.
The last dish we present today is this lamb chops grilled with cheese and pepper bunch of cherry tomatoes with oregano. Also in this case two milestones of Roman cuisine, the "scottadito" lamb and the delicious "cacio e pepe" pasta, are combineted together to create a dish with a tasty and slightly spicy taste.
We are finished the presentation of the wonderful delicacies that you can find at the Ristorante Acquaviva. Are you feeling more inspired about the choice of your wedding menu? Or are you just hungrier than before?
Relais & Chateaux Park Hotel Villa Grazioli