From acrobatic pizza-making to exquisite risotto, Chef Pasqualino’s visit to Sorrento is a feast for Delhi’s gourmands, writes ABHI SINGHAL
Shangri-La Eros New Delhi, presented a unique culinary experience at Sorrento with Chef Pasqualino Barbasso from Palermo, Italy. Chef showcased his mastery of acrobatic pizza-making. The culinary journey Chef Barbasso brought spanned continents and prestigious venues, making this five-day engagement a must-attend for Delhi’s connoisseurs.
The menu presented by the chef read like a tour of Italy’s diverse regions and seasonal treasures. Seafood enthusiasts could savour the King Sea, where premium smoked salmon met pistachio pesto and parmesan fondue, while the luxurious Bolero showcased Italy’s finest ingredients with creamy burrata, delicate bresaola, and a sophisticated merlot reduction that elevated this pizza to extraordinary heights.
The assortment demonstrated the Chef’s versatility and creative vision, from the Red Passion Risotto, where earthy beetroot meets creamy burrata and Grana Padano, to the indulgent Seafood Risotto, brimming with succulent shrimps, mussels, and squid. Each dish showcased a masterful balance of flavors and textures, elevating the risotto experience.
The dishes were available on à la carte selections allowing guests to fully appreciate the breadth of his Italian food vision. Whether opting for an intimate lunch or a celebratory dinner, patrons witnessed first-hand masterful techniques from the Chef.
