Four acclaimed chefs from Belmond’s Italian properties will take you through the country’s bountiful regions
Epicureans are often adamant that the best way to experience a country is through its cuisine. While we won’t debate the veracity of the notion, it’s hard to deny the appeal of top-notch culinary experiences, especially when the cuisine in question is as vibrant and rich as that of Italy’s. Belmond, in collaboration with Mandala Club, is offering just that; a four-week culinary residency that promises to take discerning Singaporeans through Italy’s sun-kissed regions by way of a meticulously crafted dining experience.
Set for 14 January to 15 February, the culinary experience will see four acclaimed chefs from Belmond’s Italian properties serve a collection of refined menus designed to evoke the country’s most bountiful regions.
Chef Vania Ghedini, head chef of the Michelin-starred Oro restaurant at Belmond’s Hotel Cipriani, will kickstart the experience from 14 to 18 January, bringing a Veneto-inspired menu to Mandala Club. Using the region’s finest ingredients, Chef Vania promises a sophisticated menu, elevated by a touch of Emilia-Romagna and Moroccan-inspired flavours. Highlights from her menu include a tantalizing fried oyster with guanciale and squid ink, spaghetti with chili crab and lemon, and a decadently rich turbot with mugnaia sauce. For dessert, you’ll have the option of classic treats like tiramisu and mille-feuille.
Following her, from 21 to 25 January, Chef Roberto Toro will introduce you to authentic Sicilian cuisine. Executive chef of the Michelin-starred Otto Geleng at Grand Hotel Timeo, Toro’s menu promises a riveting taste of the isles with dishes like rigatoni alla Norma, exquisitely braised veal cheek, and a refreshing lemon dessert. Toro’s dinner service also features sharing plates of octopus and codfish salad, alongside individual dishes that showcase Sicily’s rich culinary heritage.
If neither menu has whet your appetite, perhaps Chef Daniele Sera’s Tuscan-inspired menu will appeal. Presenting the pastoral charm of Tuscany from 4 February to 8 February, the executive chef of Belmond’s Tosca at Castello di Casole, is a staunch proponent of farm-to-table cuisine. His menu, a tribute to Tuscany’s bountiful terroir, focuses on hyper-seasonal ingredients, many sourced directly from the estate’s gardens. Highlights include Tuscan panzanella and Sienese peposo to start, followed by Cappellacci pasta with pappa al pomodoro and Tosca fillet with black truffle.
Rounding off the culinary experience is Chef Armado Aristarco who will be serving his menu at Mandala Club from 11 February to 15 February. The executive chef of Ristorante Belvedere at Caruso, Chef Aristarco’s menu celebrates the Mediterranean lifestyle, showcasing home-style recipes that embrace the region’s natural abundance. Fresh, slowly-cooked seafood will be paired with the region’s greens, so expect robust and earthy flavours.
Reservations will open on 11 December 2024.
