ITC Gardenia Presents The Spring Asparagus Sojourn

ITC Gardenia Presents The Spring Asparagus Sojourn

Ottimo – Cucina Italiana, the pioneering Italian restaurant at ITC Gardenia, truly captures the organic and vibrant spirit of Italy. ITC group is well known for its immaculate quality of service, posh interiors, and great food, and when it comes to their restaurants ~ Ottimo, which translates to “excellent” ~ strengthens that belief. The restaurant offers a signature Pan-Italian dining experience that commemorates quintessential Italian cuisine prepared from the finest local and imported ingredients. Headed by Chef Vittorio Greco, a renowned culinary expert with over 25 years of experience working across numerous regions of Italy, who is assisted by sous chef Sasha Fernandez ~ ‘Ottimo’ is ITC Gardenia’s endeavour to bring a slice of Italy to our beautiful city.

ITC Gardenia Presents The Spring Asparagus Sojourn: Ottimo, this season, pays homage to the delicious superfood ‘Asparagus’ in the finest manner possible. Handling a full range of dishes using asparagus is an art in itself, and only an expert like Chef Greco could have curated this bold, innovative cuisine. “The Spring Asparagus Sojourn” is royal artistic elegance perfectly curated, ensuring Bangaloreans are treated to delectable, distinctive delicacies that tantalise the senses and leave your taste buds begging for more!

A little secret: Chef Vittorio Greco is sentimental about this superfood, because it reminds him of his home in Italy, whereas a young boy on walks with his grandparents, he would rush to pick wild asparagus growing in the countryside. The Asparagus menu at Ottimo came about to bring those memories alive.

I began the evening with a lovely Gruner Veltliner from the Gobelsburg Winery in Austria ~ a perfect way to whet my appetite.

The expressly compiled menu at Ottimo lets you pick your way through carefully composed creations:

INSALATA DI ASPARAGI, SESAME OPINOLI E SCAGLIE DI GRANA PROFUMATA AL LIMONE

Salad: Insalat di asparagi, Sesame opinoli scaglie di grana profumata al limone or Asparagus salad sesame seeds pine nuts and shaved Parmesan in citrus dressing

An apt start to the menu, this classical salad featuring perfectly steamed asparagus with a flawlessly balanced dressing that showcased fresh spring flavours and fresh, seasonal ingredients was delicious! Good chefs know how to cook, but all great chefs will know how to bring out the right flavour; Chef Greco’s usage of burnt onion powder as a garnish was the magic touch. The Asparagus salad was just the start that I was hoping for.

MILLEFOGLIE DI ASPARAGI E CAPESANTE

Hors d’oeuvre: Millefoglie di asparagi e capesante or Thyme scented asparagus and scallops mille feuille

Delicate seafood paired with an equally delicately flavoured asparagus; pecorino romano cheese and garlic foam adding depth to their subtle flavours. The garlic foam, prepared from a traditional bagna càuda sauce, was a tad more robust in flavour beautifully complimenting this dish.

TORTELLI DI ASPARAGI CON CREMA AL PARMIGIANO

Soup: Tortelli di asparagus con crema al parmigiano or Asparagus tortellini served with Parmesan and herbs broth

According to Chef Greco, there is no soup course in an authentic Italian menu; hence this broth served as an intermediary between soup and pasta. The broth is prepared using the crust of the Parmesan {resulting in an intense flavour} simmered in a mix of milk, water, and thyme. The whey that separates gives us the beautiful Parmesan broth. The tortellini in this broth is stuffed with earthy green asparagus and creamy ricotta.

The result is tender asparagus and comforting tortellini, in an aromatic and flavourful, soothing broth with just a hint of saffron. It is interesting to note how the tortellini absorbs the flavourful broth, bestowing more flavour than mere water could.

TARTARA ASPARAGI, POMDORI SECCHI E BURRATA

Cheese course: Tartara asparagi, pomdori secchi burrata or Asparagus tartare with sun dried tomatoes and burrata

This dish is a take on tartare {raw seafood/raw meat}, where blanched asparagus is served with a buttery burrata {a unique fresh cheese originally from Puglia} and sun-dried tomatoes. Simply divine!

ASPARAGI MOLECHE E POLENTA

Entrée: Asparagi moleche e polenta or Green asparagus, soft shell crab with truffle oil scented creamy polenta

Both Chef Vittorio Greco and sous chef Sasha Fernandez being avid seafood lovers, love incorporating seafood in the main courses that they create; with the Asparagus menu, they decided to serve a main course using the seasonal soft-shell crab.

The crab is marinated overnight is milk, herbs, garlic, and a little bit of chilli; allowing the shell of the crab to soften while at the same time absorbing those flavours. It is then coated with breadcrumbs and pan-cooked, and served with asparagus and soft polenta {another of Chef Greco’s favourites} prepared in truffle oil with a hint of saffron. A culinary delight!

“5 years ago I would not have thought of saffron or sesame seeds as authentic Italian ingredients. But, Chef Greco keeps reminding me that the seaports of Italy have had a rather large influence on Italian cuisine, resulting in flavours from many different places,” Sous chef Sasha told me during the course of my delicious meal.

TORTINO DI ASPARAGI BIANCHI E RICOTTA CON ZABAGLIONE DI ASPARAGI VERDI

Dessert: Tortino di asparagi bianchi e ricotta con zabaglione di asparagi Verdi or White asparagus and ricotta tarte with green asparagus foam

Based on a Sicilian style of dessert, there was white chocolate, candied asparagus, ricotta, and mascarpone in an almond-based tart topped with green asparagus foam! What a great way to serve asparagus!

This dessert is a true reminder that not all ingredients should be seen as having this limited role in cuisine; that they should be served as one has always thought. I do not think I will ever be able to look at asparagus quite the same way after the gorgeous creations I was privy to this evening.

Tanya Fontes in the company of Vinita Bartlett, Public Relations Manager at ITC Gardenia

To conclude: The gastronomic choices at Ottimo are an extraordinary fusion of traditional Italian and contemporary creations, highlighting the importance of nutrition and fresh ingredients for the well-being of their guests. A seamless merging of gourmet cuisine, impressive interiors, and superior service make Ottimo the perfect place to indulge and unwind with friends and family.

Disclaimer: This review was done on an invitation from ITC Gardenia, Bangalore. Due judgment and care have been applied by the author to remain objective and unbiased in the review.