The Week of Italian Cuisine in the World is an annual themed event celebrated to promote Italy’s food production and gastronomic traditions abroad. It includes showcasing of the cuisine, wines from the region and more. Recently we were invited to the 080 lounge for a masterclass and meal organised by Consulate General of Italy in Bengaluru in association with BIAL. The newly established Consulate of Italy in Bengaluru has collaborated with Kempegowda International Airport Bengaluru (KIAB/BLR Airport) for The Week of Italian Cuisine In The World food festival that is running until 18th December. If this is too long for you to read, here’s a video that’s quick and no fuss!

VIP Section of 080 Lounge

As part of the promotion for this festival, the 080 Lounge at BLR Airport hosted a special Masterclass by chef Adriano Baldassarre on December 6. Chef Adriano’s restaurant Tordomatto in Rome was awarded a Michelin Star in 2007. Since then he’d been part of several culinary ventures across Europe and Asia. For the masterclass, chef Adriano cooked up some interesting dishes for the session. The menu for the chef’s table after the masterclass included dishes such as Agnello Tonnato, Ravioli Di Ricotta, Pollo Ai Funghi and Crespelle Alle Verdure.

Chef Adriano Baldassarre

The 5 course meal, including the pass arounds had quite a few stars. Starting with Cipolla Ripiena Di Se Stessa, that’s slow roasted onion with truffle oil filling. The Agnello Tonnato is a Piedmontese dish typically made with veal. Here chef substituted with lamb, in tuna sauce topped with caper berry and shallots. This course was paired with 2020 Ricossa Antica Casa Gavi DOCG. That was a white wine from Piemonte, Northern Italy, made from cortese. The crisp citrus notes paired beautifully with the lamb and tuna sauce, as well as the breads of course! From the masterclass, the lemon and ricotta ravioli with butter and sage was quite a delicious mix.

The various courses showcasing Italian Cuisine

The mains had Pollo Al Funghi, a sumptuous helping of Chicken scallopini with lemon and assortment of mushrooms. And there was also Crespelle Alle Verdure. This is an Italian dish that’s a cross between lasagne and dosae. Perfectly described by Mr. Alfonso Tagliaferri, Consul General of Italy in Bengaluru. The mains were paired with Pasqua Chianti DOCG 2019. Then we had some stellar Tiramisu, an essential dessert when showcasing Italian Cuisine. So fresh and creamy, nicely layered with mascarpone – so yum!

The Last Word

Chef Adriano has also curated the special menu for the food festival that will be available at The Quad by BLR and at the Departures. Participating restaurants at The Quad are Windmills, Buffalo Wild Wings, Barley and Grapes, and Bira. At the departures La Alta Vita and La Tapenade will serve the special festival menu, and the 080 Lounge. The festival is until 18th December, definitely worth checking out if you’re traveling through or not. More on the 080 lounge coming soon!

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