If Margarita Fores is cooking, it’s hard to refuse an invitation.
What more if it is for a special Artusi degustazione meal prepared by Margarita Fores and Casa Artusi executive chef Carla Brigliadori.
Dinner was at was Alta, Margarita’s new restaurant located at the Ascott Residences, Bonifacio Global City.
It was part of a three-day event to launch Cucina all’Opera, Musica e Cibo in Emilia-Romagna (The Operatic Kitchen, Music and Food in Emilia-Romagna), a book celebrating the food and music of the Emilia-Romagna region of Italy.
The book features short biographies of legendary musical masters of the country like Arcangello Corelli and Gioachino Rossini, their indelible contributions to the society, and traditional recipes promoting quality produce.
Written by Giancarlo Fre and translated to English by his wife, Margherita Spinazzola, it provides a unique literary, musical and gastronomic taste of Italy.
Before dinner, cocktails and a buffet of antipasti were served at the poolside of Ascott Residences.
Guests enjoyed Formaggi e Marmellate (cheeses and marmalade), La Frittura (fritters of sage, mushroom and squash flowers), Salsiccia coll’Uva (sausage with grapes), Trippa alla Parmigiana (tripe alla Parmigiana), polenta, cured meats, pickled vegetables and a Romagna-style bread.
Then everyone moved to Alta where the dinner started with Sformato di Cavolfiore (cauliflower mold) with US scallop and Batangas lobster.
After that was Tonno Fresco Coi Piselli (fresh tuna with peas, red wine and tomato). A orange ice of dalandan, Manille Dalandan Liquer and mint was served next to clear the palate.
The next course was Papperdelle all’Aretina, papperdelle noodles with organic Batangas duck, Parmigiano Reggiano and thyme.
We also had Cinghiale Al Vino Rosso (wild boar in red wine and served on adlai, a kind of grain) and Bollito Misto (boiled meats consisting of beef belly, ox tongue, organic duck and cotechino) with duet of mostarda, cremona and Philippine fruit.
For dessert, guests had Latteruolo—milk pudding, Batangas chocolate and Philippine mango.
The recipes of the dishes served that night were culled from Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi and Cucina all’Opera.