What else could one describe it as other than “wonderful” when one is personally hosted by Michelin Star Chef Francesco Apreda. Here in India for the ongoing Italian festival at Travertino, organised by The Oberoi Hotel and Qatar Airways, the well-known chef is dishing out his signature delicacies to the guests. But more than food, it is his hospitality and warm smile that ensures one a fabulous meal ahead. Apreda also happens to be executive chef of Italy’s legendary Hotel Hassler Roma. The highlight of the place is its popular Imàgo restaurant. “It was the first restaurant placed on the top floor of a hotel, an important novelty at the time, considering that Romans were used to dining in restaurants located on the ground floor.
The greatest personalities from the 20th century came to this restaurant including John Fitzgerald Kennedy, Richard Nixon, Grace Kelly, Audrey Hepburn, Federico Fellini and others. It also offers you a terrific view of the city of Rome,” he says, as we are offered an onion and mushroom soup with red miso and goat cheese. The mushroom part is indeed great though the freshly made soup is a pure delight. Next offering is risotto with sparkling wine and a blend of pepper and sesame, caciotta cheese and balsamic vinegar. How is it madeIJ “Carnaroli rice grain is cooked to perfection with aromas of prosecco.
The risotto is enhanced with a pepper spice blend comprising of white sesame, black sesame, toasted poppy seeds, nigella seeds, telli cherry black pepper, muntok white pepper, venus pepper corn, cubeba pepper. Then it is garnished with soft caciotta cheese paired aged balsamic,” he explains. Though the chef says his Michelin experience has made him more intense about his recipes and passionate about cooking, which he earned in 2009, it was always his dream to join Hassler which materialised much before in 2003. It is fascinating to see how the chef rules out assistance and personally takes care of everything being cooked and served.
He has been visiting India once every year from last eight years and is in love with food. “I love Indian food especially because of the spices. I also try to incorporate Indian spices in some of my recipes. My favourite Indian dish is lentil soup (masoor dal),” he shares. In fact, he feels India is one of the best places for good food. The chef also has Japanese influence since he managed a restaurant there. “Working in Japan made me a better chef as I was an Italian chef outside my own country. There is a lot of Japanese influence in my food and I like to create my own recipes which reflect my experiences,” he says. We conclude the chat with a unique dessert of sfogliatella with green tea ice cream and red fruit coulis. The chef fondly calls it a sweet Indian samosa with ice cream.