Bahía del Duque begins its 25th anniversary events with Gastronomic Days dedicated to truffles
The Chef of “La Trattoria”, Simone Millico, creates a monographic tasting menu on the 26 and 27th of January
January 2018.- The Hotel Bahía del Duque begins the year of its 25th anniversary with a monographic tasting menu dedicated to the truffle in its Italian restaurant La Trattoria. With these Gastronomic Days begins a year of celebration that will include a variety of activities which will create a journey into the past, present and future of the hotel.
Italian chef Simone Millico, ambassador of Italian cuisine in Spain and member of the ITCHEFS, the association of Italian chefs abroad, pays homage in the First Gastronomic Days of the Truffle, to this fungi, where some varieties are considered gastronomic gems, through a tasting menu which will be presented on the 26th and 27th of January in La Trattoria.
The chef’s proposal includes different textures of the truffle through a tasting menu that consists of main courses such as: artichoke and burrata, lardo di colonnata and black truffle; venison tartare (Battuta di cervo), mushroom Carpaccio and truffle texture; fresh tagliolini, royal pumpkin, truffle flakes and aromatic marjoram; wild sea bass, truffle and Taittinger Carnaroli risotto; Fassone Piemontese steak with Barolo wine, truffled polenta and Taleggio fondue; and fiordipanna, orange, boletus, hazelnut and truffled chocolate.
Simone Millico, settled in Tenerife for the past 20 years has been the chef of La Trattoria since 2012. Trained in the in the School of Gualtiero Marchesi, he is also certified with the Cinque Stelle d’Italia, which distinguishes chefs as technical specialists in the use and preparation of Italian products. In his menu we can highlight the raw materials used and traditional dishes of this cuisine such as fresh pasta, pizza o the Mozzarella di Bufala.
According to Michel Burgio, F&B manager for Bahía del Duque, “through the First Gastronomic Days of The Truffle signed by Simone Millico, we aim to focus on the quality and the potential of a very delicate ingredient, which is highly valued for its deep aroma and great flavour. These monographic culinary days mark the beginning of a very special year in our gastronomic proposal, where we will stay loyal to our vocation of integrating different cultures through haute cuisine, supporting innovation and the incorporation of new trends but always maintaining a classic and exclusive essence”.