I was invited to Cucina restaurant at the J W Marriott Deira for a lesson on Italian Ingredients
Starting from November 2015 every month Chef Mauro Pio Sanna of Cucina is introducing an ingredient and his adaptation of the same in his kitchen and Italian cuisine .
I loved the warm interiors of Cucina in its old world charm and mezzanine seating, with brick lined pillars and walls adorned with kitchen wares and essentials.
Taking us away from the regular Italian fare, the Cucina Ambassador menu featured chickpea , buckwheat and chestnut flour in Panelle,Pasta and Gnocchi and followed it with Panacota for dessert.
Chef Mauro is passionate about his dishes and he walked us through the courses with detailed explanations of the making of the dishes and pairing the flour preparations with sauces, cheese, meat. Truly this was a celebration of the flours from the Italian Alps as the weather in the region permits abundant growth of buckwheat which is then adapted and used in its flour form.
To complement the lovely meal came the surprise dessert
The staff was very friendly and looked after us very well , under the guidance of the restaurant manager Marlon . We were joined by their Food & Beverage Manager Hector Mendonca who took special care to make us feel very welcome.(thank you for the honey and lemon in hot water to soothe my sore throat)
Having said all this I need to go back to try their regular menu which was really interesting.