- Posted on October 25, 2014Posted in: Columns, Invited Reviews, Rohini Ghosh, South Delhi
After a while, I was introduced to the Executive Sous Chef Luca Digirolamo who was running his own home style restaurant Refectorium in Italy. Coming from the Umbria region of Central Italy, he is keen on adding some Tuscan-Umbrian (the cuisine is famous for its use of herbs like thyme and sage and beans) delicacies to the new menu in La Piazza. An important thing I learnt from him is that he uses extra virgin olive oil for all his cooking as against our belief that it is only good for salads. He shared an interesting nugget of personal information : "In fact, the reason why I started cooking was because my mother was not a great cook. She used to work and come late and when she would return in the evening she would serve us cold cuts and say, 'Ok, so we have one hour, have your dinner and go to bed.' I wanted to eat something better so thought it will be better if I would cook on my own. I cooked for the first time when I was 11 while I was on a holiday with my parents. I cooked some canapés". He also used to take Arabic, Italian and Thai Cookery Classes back home in Italy.
Melting Chocolate with Rosemary Ice Cream - the melting chocolate pouring from the heart of the muffin with the flavored ice cream and a red berry sauce was actually the icing on the cake.