An Evening of Exquisite Wines
They say that the best place to eat Italian cuisine is in Italy. In 2010, I was able to visit Florence and Italy, but as a tourist with a limited budget, I had to be practical and limit my choices to pizza, pasta, Insalata, Panini (sandwich), and more pasta.
I was, however, quite surprised that Italian wine was cheaper than bottled water in Rome.
The second-best place to eat Italian cuisine, if you’re in Cebu, is at Acqua in Shangri-La Mactan.
In February 17, 2006, I received an invitation to “Ciao Ciao Paparazzi”, an event that marked the renovation of the resort’s Ocean Wing. Before you refurbish, you have to demolish, and the Paparazzi restaurant was the “casualty” that night. A jackhammer operated by thengeneral manager Timothy Wright marked Paparazzi's demise.
Fast forward to 2024, I was recently invited to a dinner at the resort’s new Italian cuisine resto, Acqua.
Acqua’s elegant table setting sets the tone of formality while eating and enjoying a pleasant dinner. The Regional Brand Ambassador of Banfi, Guillaume Blanchard, was present, and he introduced Banfi’s wines, which are a product of tradition and technology. Only 15 clones (there are around 650 clones in total) of the Sangiovese grape variety are grown in Banfi’s vineyard, and its wines are stored in more than 7,000 customized barrels.
The dinner began with the service of Banfi Le Rime Pinot
Grigio 2021 and this was paired with the Aperitivo, Caviale, Melanzane Affumicate e Panna Acida al Wasabi (Caviar, Smoked Aubergines, and Wasabi Sour Cream) and the Antipasto, Carpaccio di Aragosta, Salsa al Mango Verde, Salmoriglio di Lattuga di Mare e Limone Confit (Lobster Carpaccio, Green Mango Sauce, Seaweed Salmoriglio, and Lemon Confit).
A Western ingredient, Caviar meets its Eastern counterpart, Wasabi and the result was a smooth finish on the palate. It was a good curtain-raiser at this dinner.
The Prima Portata was Spaghettone al Sugo di Baccala e Salsa Verde (Spaghettone with Cod Fish and Salsa Verde). It was paired with Banfi Chianti DOCG 2023. Italian Chefs like Executive Chef Kuca
D’Amora usually served fish with Salsa Verde and the pairing with the Banfi Chanti pushed it to the next level.
The Seconda Portata was Risotto al Ragu di Coda e Barbabietola (Risotto with tail and Beetroot Ragout) and paired with the Castello Banfi Magna Cum Laude Toscana IGT 2019. It took time for me to like Risotto because, in the seventies, Arborio rice was not available and the fake risotto was even inferior to lugaw (rice porridge). Arborio rice has a high starch content and releases its starch slowly creating a creamy texture.
The Castello Banfi Summus Toscana IGT 2018 was poured and the Porta Principale, Bistecca alla Fiorentina (Tomahawk, 1000 Layer Potato, Mushroom, and Salty Zabaione) was served.
Honestly, this was the best Italian food and wine pairing, excuse me, I had in the past 20 years.
The Dolce was Mont Blanc al Rosmarino e Cioccolato (Mont Blanc with Rosemary and Chocolate). The dessert was a great finale to this lovely night with the exquisite wines of Banfi.