Last weekend The Ritz-Carlton Bahrain, hosted a special lunch at their Italian restaurant, Primavera. A seven course tasting menu prepared by two star Michelin Chef Oliver Glowig and the restaurants team of chefs. The new dishes inspired from different regions in Italy will soon be included in the restaurant menu and as expected, each dish prepared with a focus on quality ingredients with the freshest of flavors.
Hot and humid outside, the chilled Aperol Spritz was a refreshing pre-lunch drink. Served with a smile and with the recipe pegged to the glass, thought to include it at the end, the summer heat is not over yet… well at least in our part of the world.
Cotto e Crudo di Berdure e Frutta | Cooked and Raw Vegetables and Fruits
First course was a beautifully presented garden salad, a medley of raw vegetables and fruit sitting on a bed of cooked abuergine. This dish gave me a good excuse to enjoy the freshly baked foccacia.
Magatello di Manzo Funghi Sott’olio | Marinated Beef Carpaccio with Mushroom Oil
As part of the preparation of this dish, the beef is cured in house (rather than served raw), giving the thinly sliced beef a firmer texture and a more flavorful taste.
Crema di Fagioli con Agnello | Beans Cream with Lamb
Creamed cannellini beans with lamb and fried rosemary, not a heavy dish and loved the lightness of the puréed beans, complimenting the flavor of the lamb.
Risotto allo Zafferano Ossobuco di Pescatirce | Saffron Risotto with Fish Ossobuco
A gorgeous creamy saffron flavored risotto with Monkfish, drizzled with Ossobuco broth and lemon, a very flavorsome dish.
Tortello di Coda Di Bue alla Vaccinara | Oxtail Tortello “Vaccinara” Style
Tortello filled with an oxtail stew served in a light broth flavored with vanilla and star anise, interesting combination of flavors.
Fiorentina alla Griglia | Grilled Fiorentina
The flavor of grilled beef T-bone was excellent, perfectly seasoned and cooked. Char-grilled vegetables and a creamy mashed potato with a lovely smokey taste… perfect sides with this juicy and tender Fiorentina.
Paired with the meal and both very pleasing wines, a white Gewürztraminer Alto Adige San Michael Eppan 2015 and a red La Selvaccia Brunello di Montalcino 2010.
Each dish had its own merits but my firm favorites were, the risotto, beef carpaccio and Fiorentina. All dishes beautifully presented on colorful handmade tableware from Vitiri, in Italy.
The media event was also hosted by Ms. Ghizlane Rahali, Associate PR Director and Carolina Campita, Marketing and PR Coordinator. I attended the event as a guest.
40ml Aperol Liqueur
dash of soda water
1 slice orange or lemon
How to make:
Add a few ice cubes into a chilled wine glass. Pour over the Aperol followed by the Prosecco. Stir once or twice then add a dash of soda water. Add a slice of orange or lemon. Serves 1