Tuscan Food Festival @Bene - Sheraton Grand, Bengaluru

Executive CHEF ROBERTO Apa digs deep into the past curating a menu around his childhood days and all about Tuscany at the ongoing “The Essence of Tuscan Food Festival”, hosted at the award winning Italian Restaurant Bene - Sheraton Grand, Bangalore.

The heirloom recipes and stories behind every dish transported us to Tuscany instantly. Just like Indians, Italians believe in preparing all dishes from scratch and no leftovers goes to waste. 

Ambiance 

Chef Roberto talks about his fond memories from childhood days spending time watching his grandma, aunties and mom prepare delicious dishes with hand rolled pastas, stale breads and seasonal veggies, creating a well balanced meal for their large family.

Chef Roberto Apa

We got to taste...soft and smooth homemade testaroli pasta, stale bread marinated with tomato and veggies, Italian black cabbage soup, chicken liver pâté, prawns cooked in lemon butter and raisins, minced rabbit stuffed in pancetta was paired with cocktails and wines. 

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Drinks Menu for the Festival

Peach and Orange Mojito

Negroni Sbagliato

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Negroni is a popular Italian cocktail paired with heirloom tuscan delicacies @sheratongrandbangalore #tuscanfoodfestival #negroni #negronicocktail #tuscany #tuscanfood #vidyascooking #vidyastravel #italianfood #nammuraotta #nammabengaluru #sheratongrandbangalore #bengaluru

A post shared by Vidya Lakshmi (@vidyascooking) on May 28, 2019 at 6:43am PDT

Tuscan Cider

Lemon Breezer, Cranberry Crush, Blue Lagoon

Chianti Fizz

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Testaroli pasta freshly made, tossed in aromatic pesto, lamb ragu and topped with parmesan cheese. Dish that reflects Tuscan region. Must visit #tuscanfoodfestival @sheratongrandbangalore #testaroli #vidyascooking #vidyastravel #tuscany #nammuraotta #nammabengaluru #bengaluru #italianfood #tuscanfood #lambragu #sheratongrandbangalore #pesto

A post shared by Vidya Lakshmi (@vidyascooking) on May 28, 2019 at 6:32am PDT

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Wood fired chicken pizza @sheratongrandbangalore #tuscanfoodfestival #vidyascooking #vidyastravel #sheratongrandbangalore #woodfiredpizza #woodfirechickenpizza #nammuraotta #nammabengaluru #bengaluru #pizza #pizzamania

A post shared by Vidya Lakshmi (@vidyascooking) on May 27, 2019 at 9:32pm PDT

Bread Basket

Vegetable Pizza

Chicken Pizza

Chicken Pate

Bruschetta

Panzanella

Day old bread marinated in tomatoes, onion and basil. Mixed with crunchy bell peppers, zucchini and virgin olive oil served with ricotta cheese.   

Gamberi in Dolceforte

Prawns cooked in lemon butter, pepper powder, flour and raisins. Sweet prawns and delicate taste from cinnamon. 

Ribollita

Soup made with seasonal veggies,beans and black cabbage. Italian mother's would soak stale breads to give the soup a texture of meat taste.

Testaroli

Freshly made in house pasta tossed in pesto and lamb ragu garnished with parmesan cheese. Silky and smooth pasta with mild herb flavors and lamb was delicious.

Coniglio in Porchetta

Minced rabbit rolled in pancetta, garlic, parsley, black peppers and served with spring vegetables.

Sponge with Gelato

Tiramisu

Chef Roberto and team efforts reflects in the food and drinks served to us. Very calm afternoon spent around friends, it was great learning all about tuscan food and culture. I enjoyed the subtle flavors from every dish paired with sparkling cocktails. 

Till 31st May, 2019
Price: Starts 600++ 
3500++ with cocktails