The Flying Elephant had an Italian Food Festival curated by a visiting Chef from Naples, Chef Nicola Costa.
Nicola Costa is a young Italian globe-trotter chef, born and raised in Naples. Nicola Costa has worked for one of the most famous Neapolitan restaurants ‘Tavernetta Colauri’. He has also worked with award winning restaurants, like “Casa Mia” or “Le Patiò Operà” with Italian and international Chef Serje Dansereau, one of the gourmet pioneer in Australia with three hats or Yomo Masa, one star Michelin in Tokyo.
This food festival will have a wide spread of authentic Italian dishes like Gattò di patate vegetariano con broccoli (Vegetarian potatos pie with broccoli), Baccalà* mantecato alla Vicentina con polenta e mandorle (Creamed Cod Vicenza style with polenta and almonds), Pollo alla Marengo (con o senza gamberi) con salsa verde torinese (Chicken Marengo style with mushroom and prawns served with Turin green sauce) and other dishes.
I have documented the menu we tried.
Appetizer and salad
Pappa al Pomodoro, mozzarelline fritte e maionese al basilco
Which was a Toatoas tuscany campte, fried Mozarella and basil Maionese
Carpaccio d'anatra affumicata, rape, misticanza, arance e polvere piccante
Spoked duck carpaccioa, crispy salad, oranges and spicy podwer
Nicola Costa is a young Italian globe-trotter chef, born and raised in Naples. Nicola Costa has worked for one of the most famous Neapolitan restaurants ‘Tavernetta Colauri’. He has also worked with award winning restaurants, like “Casa Mia” or “Le Patiò Operà” with Italian and international Chef Serje Dansereau, one of the gourmet pioneer in Australia with three hats or Yomo Masa, one star Michelin in Tokyo.
This food festival will have a wide spread of authentic Italian dishes like Gattò di patate vegetariano con broccoli (Vegetarian potatos pie with broccoli), Baccalà* mantecato alla Vicentina con polenta e mandorle (Creamed Cod Vicenza style with polenta and almonds), Pollo alla Marengo (con o senza gamberi) con salsa verde torinese (Chicken Marengo style with mushroom and prawns served with Turin green sauce) and other dishes.
I have documented the menu we tried.
Appetizer and salad
Pappa al Pomodoro, mozzarelline fritte e maionese al basilco
Which was a Toatoas tuscany campte, fried Mozarella and basil Maionese
Carpaccio d'anatra affumicata, rape, misticanza, arance e polvere piccante
Spoked duck carpaccioa, crispy salad, oranges and spicy podwer
Carpaccio d'anatra affumicata, rape, misticanza, arance e polvere piccante
Pappa al Pomodoro, mozzarelline fritte e maionese al basilco
Pizza
Zuccotta
which had a pumpkin cream, goat cheese, mozarella , toasted hazelnuts, parsley and onion topping.
Lasagna and Pasta
Lasagna verde ai funghi e tartufo
Green Lasagna with mushroom and truffle
Tortelli allo zafferano ripieni di Genovese con salsa al burro noccialo
Saffron Tortelli stuffed with Napoli style tenderloin and onion ragout, burnt butter sauce
Zuccotta
which had a pumpkin cream, goat cheese, mozarella , toasted hazelnuts, parsley and onion topping.
Lasagna and Pasta
Lasagna verde ai funghi e tartufo
Green Lasagna with mushroom and truffle
Tortelli allo zafferano ripieni di Genovese con salsa al burro noccialo
Saffron Tortelli stuffed with Napoli style tenderloin and onion ragout, burnt butter sauce
Lasagna verde ai funghi e tartufo
Tortelli allo zafferano ripieni di Genovese con salsa al burro noccialo
Main Course
Peperoni ripieni con Caponata
which was a dish of stuffed bell pepper and vegetables in " Caponata" style
Branzino al guazzetto zucchine all scapece
Seabass with tomatoes, olives capers sauce and fried zucchini scapece style
Peperoni ripieni con Caponata
which was a dish of stuffed bell pepper and vegetables in " Caponata" style
Branzino al guazzetto zucchine all scapece
Seabass with tomatoes, olives capers sauce and fried zucchini scapece style
Peperoni ripieni con Caponata
Branzino al guazzetto zucchine all scapece
Dessert
Caprese can crema al limoncella
Almond and chocolate sponge cake with Limoncello cream.
Caprese can crema al limoncella
Almond and chocolate sponge cake with Limoncello cream.
Caprese can crema al limoncella
The menu stood out with its authentic Itialian taste without the usual 'Indianization' twist.
The food was excellent as we have come to expect from the Flying elephant.
The Festival is on till the 4th of February dinner at the 'Flying Elephant' Park Hyatt, Chennai.
Don't Miss it.
The food was excellent as we have come to expect from the Flying elephant.
The Festival is on till the 4th of February dinner at the 'Flying Elephant' Park Hyatt, Chennai.
Don't Miss it.
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