La Piazza has always been known in Delhi for Serving Authentic Italian food with top quality ingredients. The Ambiance might be out of time but not out of style statement and the open kitchen add to the flare to the restaurant.
Recently Chef Alessandro Sandrolini joined as Executive Sous Chef . Chef has introduced Cantina E Cucina which means wine and dine. It’s an ongoing festival which has paired amazing food by Chef Alessandro and wine pairing by sommelier Viraj Sawant.
Food and Wine Talk
Crème brulee al parmigiano, essenza al tartufo (Parmesan crème brulee, white truffle oil) – An Italian kitchen is incomplete without Parmesan cheese which has a very strong flavor and take a dish to another level. The dish was very nicely made in a form of creame brulee. The wine which was paired with it was a sparkling Luna Argenta brut, Italy. Luna goes very well with sour food such as fish and hard cheese.
Vellutata tiepida di asparagi, cipolla caramellalta pane rye croccante (Warm asparagus veloute, caramelized onion) A simple and delectable soup made from asparagus which is a very powerful ingredient. Went very well with Vila Antinori bianco. Vila is a vintage wine from Antinori. The wine has a flowery fragrance and went very well with the soup
Tartara di tonno, sedano, erbe, riduzione di vino rosso (Tuna tartar, celery, herb, red wine reduction) Veg option also available (Warm ricotta, semi dried tomato, organic green). Blackstone chardonnay which is a very famous Chardonnay from USA felt like medium bodied which smells like Green apple. It went very well with nicely prepared Tuna tartar
Tortellini ripieni di funghi, burro bruciato, mandorle, schiuma di latte(Mushroom stuffed tortellini, brown butter sauce )It tasted elegant and light on a palate. It was paired with Bertani valpolicella which has a light notes of plum and raspberry.
Filetto di maiale, arrostito, gnocchi di patate croccanti, funghi saltati(Oven roasted pork, tenderloin, potato gnocchi) Tenderloin comes from inside of rib cage where the muscles has fat due to lack of its use. As the name suggest it the most tender cut from a PIG. The dish was nicely cooked at the right temperature as over cooking can make it’s flavors vanish. It was paired with La Braccesca, Italy which goes well with red meat
Guscio di cioccolato, mousse al cioccolato bianco, fragole marinate, salsa al rum (Chocolate shell, white chocolate mousse, marinated strawberry, rum sauce) – As good as it looked it tasted even better. Desserts until they are rightly balanced do not give you the joy
A delightful way to experience the many flavours of the region, the set menus offer five delicious courses (with two options per course) and accompanying wines.
Valid from 2nd February – 15th February, 2016
Dinner – 7:00 PM – 11:30 PM
Price – INR 3900 + taxes per person
INR 3500 + taxes per person for Club at Hyatt members