CULINARY TALES WITH A SUMMER TASTE
La Terrasse Cuisine & Lounge, Roman summer hot spot
Rome, August 2, 2011 – A spectacular terrace, striking view and exceptional food: these are the ingredients needed to enjoy special relaxing moments during summer in Rome. Sofitel Rome Villa Borghese has put together various possibilities to take advantage throughout the day, from lunch to cocktails or from a coffee break to dinner.
On center stage, the creativity of Giuseppe D’Alessio, Executive Chef at La Terrasse Cuisine & Lounge, who has created a special summer menu featuring a tasty combination of Italian, French and Mediterranean flavors which perfectly represent the philosophy at the core of his work.
Giuseppe D’Alessio’s culinary creations bring together tradition and innovation while enhancing taste and flavor of natural products: creativity and desire to experiment in the kitchen along with an unexpected combination of ingredients are the foundation of his dynamic and evolving cuisine, where imagination and simplicity blend together in perfectly.
To begin with there are various appetizers such as: “Burrata d’Andria, “Gazpacho”, Sorbetto & Petalli di Pomodoro”, “Fresh Italian Cheese made from Mozzarella and Cream, ”Gazpacho”—fresh tomato and vegetable soup served cold, Sherbet & Tomato Petals” to “Fiori di Zucca, Scamorza Affumicata Acciughe & Basilico”, “Zucchini Flowers, Smoked Italian Cheese, Anchovies & Basil” from “Carpaccio di Tonno alla Soia & Sesamo Tostato con Guacamole & Verdure Croccanti”, “Tuna Carpaccio with Soy Sauce & toasted Sesame Seeds with “Guacamole”—crushed avocado sauce—and Crispy Vegetables” to “Terrine di Foie Gras d’Anatra con Composta di Pesche”, “Duck Foie Gras with Peach Preserves”, from “Brioche Tostata con Crema di Piselli alla Menta” “Toasted Brioche with Minty Cream of Peas” to “Uova di Salmone & Gamberi Croccanti”, “Salmon Eggs & Crunchy Shrimp”.
As a first course, a choice of three different “risotto dishes” made with “Risotto Carnaroli Gran Riserva”—“Alla Milanese” (Milan style with saffron), with “Fragole & Oro Balsamico”, “Strawberries and Gold Cap Balsamic Vinegar” and “Ragu di Mare & Finocchietto Servatico”, “Seafood “Ragu” & Wild Fennel” or your choice of pasta dishes that includes: “Tagliolini con uova di Parisi, Astice, Zafferano & Peperoni”, “Fresh Egg-pasta made with Parisi’s Eggs, Lobster, Saffron & Peppers”; “Ravioli Freschi di Pomodoro con Vitello, Caprino & Tartufo”, “Fresh Pasta Dumplings—stuffed with veal, goat cheese and truffles—in a Fresh Tomato Sauce” or taste the typical flavors of the Roman tradition with “Bucatini all’Amatriciana”, “Long tube-shaped Pasta made with Tomato Sauce and “Guanciale”—pig’s cheek bacon” ,or “Mezzi Rigatoni alla Carbonara”, “Short Pasta made with Bacon and Eggs”.
To follow a selection of fish or meat dishes with an innovative combination of ingredients: Chef D’Alessio has created the “Spiedino di Mazzancolle, Pollo & Polipo, Cuore di Lattuga, Patate Sabbiose e Salsa Agrodolce”, ”King prawns, Chicken and Octopus on a skewer, Hearts of Lettuce, “Sandy” Potatoes and Sweet & Sour Sauce”, “Filetto di Branzino al Cartoccio con Verdurine aromatizzate allo Zenzero”, “Foil baked Sea-bass Fillet seasoned with Ginger and Vegetables” and “Capesante in Crosta di Mais con Crema di Zucchine, Guanciale Croccante, Emulsione di Crostacei”, “Scallops on a Corn Crust with Zucchini Cream, Crunchy ”Guanciale” (pigs cheek bacon) and a Shellfish Emulsion”. Meat dishes include: “Medaglioni di Coniglio Biologico alle Olive Taggiasche & Pecorino con Taboulé alla Verdure & Tartufo”, “Organic Rabbit Medallions with “Taggiasche” Olives & Pecorino Cheese, Tabbouleh—bulgur wheat salad—with Vegetables and Truffles”, “Filetto di Manzo in Crosta di Parmigiano, con Pomodori Confit al Timo e Patate Pont-Neuf”, “Fillet Mignon in Parmesan Crust, “Confit” Tomatoes seasoned with Thyme and “Pont-Neuf” Potatoes” and “Petto d’Anatra Speziata in Padella con Pera & Cipollotto Caramellato, “Breast of Duck—seasoned with herbs and spices—sautéed, with Pears and Caramelized Onions”.
For a taste of traditional French and Italian dairy products there is a large selection of great cheeses while mouth-watering desserts include colorful “Parisienne”—a platter filled with traditional French pastries, the exquisite “Fragola allo Champagne”, “Strawberries with Champagne”, traditional Neapolitan “Babà & Chantlly”, the revisited “Tiramisù ‘secondo’ Giuseppe”, “Giuseppe’s Tiramisù”, the delicate “Crèmes Brûlées Vaniglia, Pistacchio & Cioccolato, “Vanilla, Pistachio and Chocolate Crèmes Brûlées” and a vast selection of homemade “Gelati Misti & Sorbetti Artigianali”, “Ice cream and Sorbet”.
Giuseppe D’Alessio’s menu is revolutionary yet extremely respectful of traditional flavors: a great opportunity to taste the marvelous food and wine offer offered by Sofitel Rome Villa Borghese.
“La Terrasse Cuisine & Lounge” will once again take center stage with special events organized for September including: “On-set/Off-set, Des instants de Cinéma” an exciting photo exhibit dedicated to international movie stars; a literary event named “Escale a’ Rome”, Roman stopover of the travelling exhibit that celebrates French literature called “Les Escales Litteraires” scheduled to be presented at the Sofitel Rome Villa Borghese on September 27.
For information and reservations: tel. (+39) 06 478022999 – e-mail: H1312-FB1@accor.com
The exclusive Sofitel Rome Villa Borghese is situated near via Veneto, Piazza di Spagna, Villa Borghese and Villa Medici, offering a pleasant harmony of luxury, pleasure and elegance. There are 107 rooms – 3 Suites, 15 Deluxe Rooms, 31 Double Rooms, 29 Superior Twin Rooms, 11 Triple Rooms, 12 Classic Rooms, 6 Single Rooms — all carefully decorated in Neo-classic style. There is also the cocktail bar and restaurant “La Terrasse Cuisine & Lounge” with a breathtaking view of Rome, the ample, elegant “Le 49” restaurant for breakfast and special events, the “Le Boston” bar with its refined English décor, 3 luxuriously decorated conference rooms with modern multimedia technology and the fitness room with highly modern training equipment.
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For further information and/or photos: http://italianconnections.net/...ghese/download/
Director of Communications and Press Relations
Sofitel EMEA Communications Department
Régine Le Brun
www.sofitel.com
IMAGINE Communication
Tel. (+39) 06 39750290
silvia@imaginecommunication.eu
www.imaginecommunication.eu
italianconnections.net
Released: Tuesday, August 2, 2011 14:22 UTC Type of news: Good › Reporter type
Author: IMAGINENews 
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