ITAL­IAN FOOD FI­ESTA IN TOWN

HI Weekly - - FRONT PAGE - STORY SHRUTHI NAIR

Omede at Hol­i­day Inn Seeb will open your eyes to the world of Ital­ian cui­sine every Mon­day. The spread there are far be­yond the piz­zas and pas­tas.

To all those who think that Ital­ian food is limited to fast food or just pas­tas and piz­zas, then here’s some de­li­cious news for you. Omede at Hol­i­day Inn Seeb will open your eyes to the world of Ital­ian cui­sine every Mon­day be­tween 7pm and 11pm.

Ital­ian cui­sine is a com­bi­na­tion of dishes from dif­fer­ent re­gions across the na­tion that come to­gether to pro­vide a range of in­gre­di­ents and recipes that is en­joyed by peo­ple across the world. Ital­ian cui­sine heav­ily re­lies on veg­eta­bles, sauces, cheese, meat, and fish. Ital­ian food is never too spicy or elab­o­rate and is usu­ally fresh and sub­tly sea­soned.

Through­out the win­ter, Omede will be serv­ing dif­fer­ent vari­a­tions of Ital­ian cui­sine in their own unique style. The base­ment res­tau­rant is a spa­cious place with a buf­fet counter ex­tended along its length. The warm am­bi­ence makes you want to spend more time here, than just the great food that can be re­filled over and over again. I made that my ex­cuse to over­stay my wel­come.

Chef Rami, who has worked with many Ital­ian chefs in his ca­reer, has pre­pared an ex­clu­sive menu com­pris­ing high qual­ity in­gre­di­ents and Ital­ian recipes.

At the Bella Ital­iano’s flavour­some cel­e­bra­tions, I was con­fused by the num­ber of dishes I had to choose from. There was a sta­tion with the usual warm and cold starters in­clud­ing all kinds of sal­ads and mezzes to warm up the palate.

Br­uschetta, an Ital­ian an­tipasto is the next sta­tion on the counter with de­li­cious vari­a­tions in­clud­ing bread topped with tomato, basil, cheese, and even meat.

We all know that pas­tas are one of the high­lights of Ital­ian cui­sine. What makes the pas­tas here worth try­ing is the fact that it is home­made. The bat­ter is hand-pre­pared, the dough is care­fully mixed and kneaded, so it will be a re­fresh­ingly new taste com­pared to the pro­cessed pasta we all usu­ally eat.

Some of the home­made pasta you should try are pap­pardelle, which are the large, broad pasta noo­dles sim­i­lar to the fet­tuc­cine; tagli­atelle and tagli­olini, which is the long cylin­dri­cal spaghetti-like pas­tas.

Risot­tos, the North Ital­ian sta­ple, is another must-have. You can­not go for an Ital­ian meal and miss out on the de­li­ciously brothy rice dish with meat, veg­eta­bles, and lots of but­ter. I would call the risot­tos here juicy and non-bland un­like the risot­tos I have had else­where in Oman.

You will also have a kind at­ten­dant com­ing to you with the clas­sic Ital­ian piz­zas that are rare to find in Oman. Th­ese are ex­actly how piz­zas are meant to be, and are ex­tremely cheesy and de­li­cious.

The au­then­tic Ital­ian piz­zas are prob­a­bly the only type of pizza that I can have with­out the chicken, sauce, and over­load of veg­etable top­pings – it is good with­out it all.

Choos­ing the right dessert got tricky for me as I had stuffed my face with ev­ery­thing that was served, but since it all looked de­li­cious, I thought it would be un­fair to not give it a try.

So I took some can­noli with ri­cotta cheese, a creamy sweet dish wrapped in a pas­try tube. It’s a mouth­ful but a sump­tu­ous mouth­ful. What I call the Ital­ian mousse, pan­na­cotta, is the one thing that you will re­gret not try­ing.

The smooth Ital­ian dessert thick­ened with gelatin and aro­ma­tised with vanilla will melt in your mouth and make you melt in a Si­cil­ian won­der­world.

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