Sanjeev Satgainya

Kathmandu:

Want to try the best Italian cuisine in town? No sweat! Just head to Al Fresco, Soaltee Crown Plaza where you’d experience not only Italian delicacies but also an ambience that would take you to the land of gondolas and the leaning tower. In fact, a replica of the tower at Pisa is one of the aesthetic artifacts about the place that puts through to any guest there for the evening the message of a hearty, hearty welcome.

“Continuing the trend of giving out the best, we thought of putting in more endeavour so that locals as well as expatriates around town can relish Italian cuisine and we have chef Alberto Bruni who is redoing and adding more on the menu card,” informs Pralhad Raj Kunwar, executive assistant manager, F&B, Soaltee Crowne Plaza.

Enter Chef Bruni. A chubby man of 55 odd years with a pleasing personality, Bruni does not just cook food. He lives the life. “Chefs don’t create anything, they just make an attempt to transform stuff with different approaches and techniques. That’s precisely what I do. The ultimate happiness of the guest always lies first on my mind,” explains chef Bruni.

Surya Raj Adhikari, senior captain, is so generous to offer a platter of seafood salad, which oozes of the complete Italian essence and aroma. A warmed seafood salad on marinated grilled vegetables and rosemary dressing, it is a perfect non-veg starter. Or trying Antipasto Misto All’ Italiana - Italian style mixed appetisers with roasted peppers, mozzarella caprese, black and green olives, artichoke — could be another favourite for veggies.

While trying out new food, it’s always better to have someone to guide you and it’s too good to be true to get suggestions, information and guidelines from the horse’s mouth. “Polenta Soffice AI Quattro Formaggi Con Pomodori Secchi is cornmeal with foruse cheese sauce and sundry tomato. Corn is heavy and it is a good filler, in Italy it is one of the most eaten foods. It could be hard or soft depending upon the area it is grown,” explains Chef Bruni. And it’s as tasty as it looks.

Chef Bruni left Italy when he was 24 and has travelled around the world. Currently he looks after Sofitel Central Plaza, Bangkok. “The more you travel, the more you learn. A course of cooking does not make a good chef. A knack for innovation even in specialised gastronomy is the most important factor and without giving inputs of local products that are available, nothing can be sold or admired and that’s why I am here. I will review some of the things and train local boys,” chef Bruni shares an insight. A keen lover of music and photography, Chef Bruni is an engaging talker. “Because food is life,” he philosophises. “Music for me is harmony, sensitivity and balance. That’s what is needed in photography and there is no denial that food, too, is much the same. Without striking a perfect balance, without creating a harmony and without knowing the sensitivities, one cannot make good food.” For Chef Bruni, cooking is a passion and he sees life in every dish he produces. “Passion transforms into genius and although it’s a long way to go to become a genius I definitely have great passion for cooking and I equally relish the platter,” says the chef as he disappears.

Adarsh Dhungel, restaurant manager of Al Fresco, accompanies me along with Mrs Bruni who tells me about her experience in Kathmandu. But wait! The chef is back with another delight. Braised chicken breast on sauté spinach with raisins and pinenuts, creamy salsa with asparagus and Parmesan cheese - a delightful gastronomic experience indeed. Yet another platter he suggests is open lasagne with salmon fillet on stewed lentils and basil pesto. “I love this, it’s wonderful,” exclaims the chef and so do I. Fabulous! It’s soft and goes down the gullet with great smoothness but I keep on relishing the flavour. “Yes, like food needs flavour, we have to add flavour in our lives as well. I want to live my life 100 per cent. I travel, learn, experience and live my life the way I want to. I love Nepal because I know that I can blend very well with the people. The serene beauty of this country has always charmed me and the beautiful temples around are marvellous,” he says. He does not forget to mention his visit to Changunarayan Temple which he cites as one of the best places he has ever visited.

By the time dessert is on the table I am stuffed to the gills. “This is the best known dessert outside Italy and it’s fabulous,” the chef insists, tempting me to taste a sampling. Of course, he is spot on, again.