Kathmandu:

When we think of Italian food, the first thing that perhaps come to mind are pasta and pizza. However, the Italian cuisine is much more than just these two P’s.

As Italy was unified only in 1861, Italian cuisine is highly influenced by the Greeks, Romans, Normans and the Arab civilisation. Just like the language of Italy has many dialects in different places, the way of preparing food too varies from place to place. However, the priority is placed on the use of fresh and seasonal products.

To let our City’s food lovers savour the authentic and native Italian flavours, Al Fresco at Soaltee Crowne Plaza is opening its doors to an all Italian food promotion from February 16-18. This gastronomic festival will will have new creations by master Chef Alberto Bru-ni, who has been flown in especially for the occasion.

At a press briefing organised at the hotel on February 14, it was revealed that an eye-popping 30-35 dishes will be laid out for the City’s gourmets. And the dishes that are most popular among the guests during the festival will be added to the Al Fresco menu.

The Italian menu consists of Antipasto (appetiser) both hot and cold, Primo (first course) consists of pasta, risotto or soup, secondo (second course) is usually fish and meat, contorno (side dish) consists of salad, and Dolce (dessert).

Al Fresco has the Tagliatelle ai Fungi Di Bosco e Mascarpone (Pasta ribbons with wild mushrooms and Mascarpone cheese). The pasta, called yellow ribbons, in its creamy sauce made with mushrooms imported from Italy, and topped with cheese, not only satisfies your taste buds, but also will make you come back for more.

With the weather not showing a sign of letting up and the cold not at all decreasing a degree, why not try the soup ‘hot girl’ made from onion, chickpeas, garlic and sun-dried tomatoes. This is served with garlic bread topped with sun-dried tomatoes and mozzarella cheese.

Or you could try the marinated fresh salmon in extra virgin olive oil, or the baked eggplant rolls filled with Mozzarella, sun-dried tomatoes, Parmesan cheese and black olives or veal tenderloin wrapped in bacon on mushroom risotto and part wine sauce…

The list goes on.

So, the best thing that you can do is rush to Al Fresco between February 16-18 and gorge on these Italian delights.

The festival is on for dinner on Friday and Sunday, and for both lunch and dinner on Saturday.

Bon appetit!