Presenting flavours from the shores of Italy
Presenting Italian Fair at Focaccia with Chef Alessandro Persico where he will be serving dishes from a menu of four course authentic Italian delights which will be paired with interesting wines by Sommelier Sachin Shetty. The thematic set up at Foccacia will be reminiscent of a typical Italian market fare, bustling with people and chefs who will be seen live in action as they gear up to cook up a storm to serve signature Italian specialties, that will leave one spoilt for choice. Also on offer will be ‘DIY’ dishes where you pick your ingredients/veggies with your choice of meat to make your own dish.
Few of his signature dishes include: Appetizers-Carpaccio di Parma Agli Agrumi e Bocconcini di Bufala (Parma ham carpaccia with citrus vinaigrette and cherry buffalo mozzarella); Ravioli di Barbaietola, Caprini e Tartufo Neroin Salsa Verde (beet root ravioli with truffle goat cheese and Parsley Salsa verde). Soup-Crema di Pollo Patate Dolci (chicken and sweet potato cream). Risotto- Risotto con Balsamico, Gorgonzola e Cipolle Confit (Balsamic reduction, Gorgonzola Cheese and Onion Confit); Risotto con Salmone Affumicato, Zafferano e Limone (smoked Salmon, Saffron and Lemon Risotto), Spaghetti con Parma, Arancia e Cipolla Brasata (Spaghetti with Parma Ham, braised onion and orange zest); Linguini con Aragosta e Rucola (Linguini with lobster, fresh tomato and arugula). Main Course-Scallopine di Pollo Piccata (Eggs Chicken Scollopini with Lemon Caper sauce and root vegetable). Dessert- Zabbaione con Composta di Fragole e Meringa Soffice (Champagne Sabayon with Strawbrery compote and soft meringue)
Chef Alessandro says, “It is my first time in Chennai and I am extremely excited to be visiting the city and present my signature specialties at Focaccia. I started working at the age of 17 and since then there has been no looking back. I love to experiment and understand the diners palette before presenting my own signature specialties.”
As chef de cuisine at Grand Hyatt Mumbai’s Celini restaurant, Alessandro Persico, brings over 17 years of culinary expertise as he gears up to visit Focaccia at Hyatt Regency Chennai. Born in northern Italian and seaport of Genova, Chef Alessandro went under formal training in food and beverage at the culinary school of Nino Bergese and then went on to train at the Grand hotel, Monaco. He started his culinary journey at Veliero restaurant in Geneva as chef de partie and then moved on to Zeffirino Ristorante, where he spent 12 years in multiple destination, including Las Vegas. Chef Alessandro was a member of the team that earned the restaurant the status of one of Las Vegas’ best restaurants.
And as for Sachin Shetty, he started his career as a sommelier with ‘La Trompette’ Restaurant (Michelin Star) London where he worked there for two years before he moved back to India. Some of his responsibilities during his stint at ‘La Trompette’ were helping diners choose the right wine for a meal or budget and selecting and buying wines based on various tastings. Presently he is working with Berkmann Wine Cellars India Private Limited and his purpose of being a Sommelier is to create awareness for wine and how wine can be savoured with food and as well as, on its own.