Invitation to Tuscan Cuisine
By Bae Ji-sook
Staff Reporter
The fashionable districts of Milan and Rome aren't all there is to Italy.
The tranquil and peaceful atmosphere of Tuscany is also worth cherishing.
In the book "Under the Tuscan Sun," the main character, worn out from her divorce and the rat race, goes to Tuscany and finds new energy. In actuality, it's a lot like that ― relaxation and happiness can usher in new life.
Visiting chef Luca Lodovici at the Ritz Carlton Seoul hotel praises that rejuvenating quality. "Everything is abundant there. The sun, the grass, fruits, vegetables, wine and high quality meat," he said.
The nature of Tuscany was the main inspiration for his menu at the hotel's signature restaurant, "The Garden," which will be available through Feb. 5.
"I tried to bring the atmosphere of the soft side of the country. The fish and meat range from halibut to king crab, from Wagyu to lamb. It is all reflected to the menu," Lodovici, the executive chef at Hotel Borgo San Felice in Italy, said.
The ricotta cheese and spinach gnudi with ewe's cheese and sage is one good example of the Tuscan cuisine. The fine ricotta cheese brings a soft and mild flavor and blends perfectly with the texture of the spinach.
It is adapted to one of his other signature dishes, the potatoes ravioli filled with aubergine and king crab.
Lodovici has also focused on the dessert menu. Italian desserts aren't as familiar to Koreans as the main dishes. However, their sweet flavor should appeal to the Korean palate.
Luca Pescarelli, Ludovici's sous chef, presents caramelized vanilla sfogliatina and pears infused with Vin Santo wine.
Though soaked in sweet wine, the acidity of the pear remains. The vanilla cream does not lose its shape and the puff pastry provides a bed for the three very different textures.
"The desserts used to be sweeter. But due to people wanting healthier food, we are adjusting the amount of sugar these days," he said.
To many Italians, Tuscans in particular, dinner means more than simply eating. "Italians love to have long dinners. It's part of who we are," Ludovici said.
Pescarelli agreed. "I sometimes feel that we are always waiting to eat. Having nice meals with great friends is just what we love most in life," he said.