Winter Truffle Festival at La Terrazza, Hyatt Regency

La Terrazza recently launched the Winter Truffle Festival on the 10th February, dishing out exquisite truffle based dishes by Executive Chef Anirban Dasgupta in collaboration with India’s gourmet guru Karen Anand and Italian truffle specialist Silvia Landucci from Boscovivo.

Truffles are the fruiting body of a subterranean fungus and are highly prized as food. Called as “Black Diamond” or “the Diamond of the Kitchen”, truffles are held in high esteem in French, Croatian, Georgian, Greek, Italian, Middle Eastern, and Spanish cuisine, as well as in international haute cuisine.

The black winter truffle or black Périgord truffle, the second-most commercially valuable species, is named after the Périgord region in France and are harvested in late autumn and winter.

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On the first day, La Terrazza held an exclusive launch cum tasting session which included guests of Karen Anand, Silvia Landucci, Craig Wedge and Hyatt Regency. #TheBTeam was lucky enough to be part of the tasting and certainly made the most of the networking opportunity to learn more about truffles and wines.

Appetizer was white asparagus, truffle caviar, prosciutto di San Daniele and red wine poached pears paired with Fratelli Sangiovese Bianco. Produced in the hilly area around the town of San Daniele in Italy, the prosciutto was thinly sliced and extremely tender and went amazingly well with the crunch of the white asparagus and the softness of the poached pears. An absolute delight! #YumYum

The Sangiovese Bianco, a vintage of 2015, has an alcoholic content of 13.5%. Avoiding overexposure to the sun imparts delicate yet refined aromas of coconut and bougainvilleas. On the palate, hints of vanilla and violets along with a light body characterize this rare white wine.

While the appetizer was being served, Craig Wedge, the brand ambassador for Fratelli Wines informed us about the various wines that were paired with the individual courses. He also informed everyone that the word Fratelli translates to mean ‘Brothers’. It refers to the coming together of the Secci brothers, Andrea and Alessio from Italy, along with Sekhri brothers Kapil and Gaurav and the Mohite-Patil brothers, Ranjitsinh and Arjunsinh.

The Zuppa [Italian for soup] was a butternut pumpkin cappuccino and white truffle oil. Taking the humble pumpkin to dizzying heights, this soup was by far the star of the evening. Smooth on the palate and delicious to the taste. #DeliciousDelicious #HighlyRecommended

The Primi Piatti [Italian for first course] was homemade truffle tagliatelle, pomodoro assortiti, rocket and roasted garlic paired with Fratelli Vitae, Sangiovese. The tagliatelle still retained their trademark al-dente bite while the assorted tomatoes and rocket leaves gave the crunch factor.

The Vitae Sangiovese, with an alcoholic content of 13.5%, has an aromatic wine with nose of raspberries and violets. On the palate, the wine is round and full with lots of young fruit character coupled with silky tannins that makes the wine very attractive.

Italian truffle specialist Silvia Landucci too spoke a few words regarding her association with La Terrazza and Karen Anand and her love for India and Indian cuisine.

The Piatti Principale [Italian for main course] was provolone polenta, grilled Portobello and bianchetto truffle sauce paired with Fratelli M.S. Red. The provolone polenta had the perfect balance of flavors of the cheese and the cornmeal and the mushrooms and truffle sauce simply elevated the entire dish!! #MustTry

The M/S Red is a blend of 60% Sangiovese, 20% Cabernet Franc & 20% Shiraz. A stroke of two geniuses, this wine is skillfully crafted by internationally acclaimed wine maestros, Piero Masi and Steven Spurrier. This blend of Sangiovese, Cabernet Franc and Syrah offers red fruits on the nose and a very good impression of vineyard fruit on the palate with natural ripeness and tannins well-blended in, offering fine “upfront‟ fruit and a long savoury finish.

Dolce [Italian for dessert] was tiramisu nostrano served with Mahabaleshwar strawberries and truffle honey. An absolutely decadent dessert which can instantly transport you to food heaven. The truffle honey too was a revelation and perfectly complimented the tiramisu. #YumYum #HighlyRecommended

The festival is organized in association with Fratelli Wines.

The Winter Truffle Festival is on from 10th February 2017 till the 26th February 2017 over lunch and dinner.

A big shout out to Jayeesha for inviting us and Chef Anirban and Team La Terrazza for hosting us.

La Terrazza is an in-house restaurant at Hyatt Regency at Viman Nagar.

Disclaimer: The invite was for a complimentary food tasting event.

This review is a narrative of my experience at the event. The views expressed in this review are solely mine and others are more than welcome to agree or disagree with the same. The review is in no way influenced either personally or commercially nor has it been lifted, copied or plagiarized from any source however I have done my due diligence on the event via publicly available information on the internet and as shared by the client/PR agency.

All rights reserved.

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