Dining in true Italian style

By JAYAGANDI JAYARAJ

Photos by LOW LAY PHON

DINING in true Italian style means plenty of food, drinks, and stories to share at the dining table over a few hours.

And that was how it was at a recent food review at new Italian outlet Il Divo in Desa Sri Hartamas.

Healthy option: Grilled Fresh Tuna Steak in Dijon Mustard served with Grilled Artichoke and Taleggio Cheese.

Hosted by restaurant managing director Vincenzo Cuomo, the StarMetro party dined for four hours, just like the Italians do.

It was a session of eating and more eating, interspersed with lots of conversation. There was also plenty of red and white wine with sparkling water in between.

By the end of the fourth hour, we were stuffed with pasta, seafood, meat and cheese.

“In Italy, the women start preparing food in the morning and by the time the table is set, it is already about 2pm and then we start eating.

“The dining affair can last until 7pm.

Pasta offering: Seafood spaghetti.

“Italians take pride in preparing and consuming their food,” said Cuomo, who hails from Naples, Southern Italy.

Il Divo was set up in mid-March and some recipes on the menu were inspired by Cuomo's parents.

The fine dining restaurant, tastefully decorated by Cuomo himself, can seat 47 people. There is also a bar.

The menu is a collective effort by Cuomo and the outlet's executive chef, Filippo Morelli, who is from Emilia-Romagna in the Ferrara province in Northern Italy.

Yummy: Chocolate Mousse and Strawberry

“So we offer a combination of Northern and Southern Italian cuisine,” said Cuomo.

The menu consists of eight starters, nine pasta, 10 main courses, four side dishes and seven desserts.

Among the starters served at the review were Bresaola with Rocket Salad, Parmesan Flake and Balsamic Reduction, Sauteed Fresh Clams with Cherry Tomatoes, Asparagus and White Wine Sauce and Vitello Tonnato.

The last is a combination of the Northern and Southern Italian styles and is usually served during summer.

Morelli said it was a classic summer dish that was quite rich as it was creamy and salty.

“It is basically veal, poached and sliced, then marinated for a day in mayonnaise flavoured with tuna, lemon and capers,” he said.

Next came the pasta in huge servings. Morelli makes all the pasta served in the outlet.

Seafood Spaghetti, Angel Hair Aglio Olio and Peperoncino and Homemade Fresh Paste with Torchio Machine and served in aluminium foil.

The Seafood Spaghetti or Spaghetti Allo Scoglio comes with clams, prawns, mussels and baby octopus.

“Scoglio refers to a rock by the sea. In Italy, we find our seafood clinging on to the rocks, and from this comes the term for this recipe,” said Morelli.

For a better taste, the spaghetti is sautéed for a few minutes with a sauce prepared from fish stock before it is served.

The Homemade Fresh Pasta with Torchio Machine, served in aluminium foil, is prepared using a double cooking method.

“Torchio” refers to a hand-pressed machine used to make the pasta.

The Lamb Scottaditto is pan-fried lamb with kalamanta olive, sundried tomatoes and white wine.

“The lamb is seasoned with wild herbs and sauteed with extra virgin olive oil,” said Morelli.

Seafood lovers ought to try the Pan-fried Aglio Olio Jumbo Prawns with Sundried Tomatoes, Kalamata Olives served with Italian mixed salad and the Grilled Fresh Tuna Steak in Dijon Mustard served with Grilled Artichoke and Taleggio Cheese for healthy options.

The desserts served were Tiramisu, Pannacota with Cherry Amarene, Chocolate Mousse and Strawberry and Creme Brulee.

The Creme Brulee is a must-try.

The glazed sugar topping is a crusty golden sheet that breaks crisply as the spoon digs in.

As the spoon goes deeper, it slides smoothly without diving straight to the bottom of the bowl.

“Texture is important for a good Brulee and it goes well with a nice cup of coffee,” said Cuomo.

The outlet also offers free valet parking for its dinner guests.

IL DIVO, Jalan 26A/ 70A, Wisma Prisma Ville, Desa Sri Hartamas, Kuala Lumpur (Tel: 03-6201 4445). Business Hours: Daily, lunch (11.30am-3pm); dinner (6.30pm-midnight). Pork-free.

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