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Italy’s diverse landscape gives rise to a wide range of regional dishes, all deserving to be sampled, according to Salvatore de Vincentis, multi-awarded chef who will serve as an informal ambassador of the country’s cuisine during a two-month promotional series at Seda hotels throughout the country.

“La Bouna Cucina Italiana” begins on February 10 running up to February 20, 2016 at Seda Centrio, offering an extraordinary range of specially-designed buffet selection for dinner with a prime selection of Italian wines available at the hotel’s Misto Bar and Restaurant.

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Chef Salvatore will be drawing from the aromas and flavors of his childhood in Sorrento where he would assist his grandmother and later, restaurateur-uncle, in the kitchen. At Seda, he promises to remain true to the traditional ways of preparing well-loved regional dishes whipped up from the freshest of ingredients, including famous cheeses and lemons from his country, to ensure distinct and authentic Italian flavors.

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Chef Salvatore says he is excited by his stint at Seda Centrio’s Misto, which is sure to draw both patrons and other guests as he gives a unique touch to the hotel’s regular dinner buffet spread. The twist is that these traditional Italian regional dishes will be presented in modern, creative ways that are as pleasing to the sight as they are to the taste buds. His version of caprese in a glass, for instance, consists of a delightful cream with the flavor of fresh mozzarella over a tomato-flavored foam and touched with basil in liquid form. Layered to represent the colors of the Italian flag, the dish teases the palate in just the right amount, encouraging diners to partake of the next item on the buffet and enjoying as much as they could of the special all-Italian selection. At Misto, the offer is irresistible: take part of the dinner buffet for only Php750 nett per person.

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Chef Salvatore will also design an exquisite menu for Valentine’s Day guests on February 13 & 14 featuring the best-known dishes that represent various Italian regions. He cites risotto from the mountainous north, amatriciana and carbonara sauces from Rome and central Italy; and seafood and other flavors of the Mediterranean from Southern Italy. The south is also home to pizza and pasta, in particular, the highly-prized “pasta di Gragnano” or dry pasta.

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The chef promises, “I always cook with all my heart because diners can sense a chef’s passion in the way the food is presented. I wish for everyone to have a fabulous dining experience. My message is simple: sit, eat, and enjoy!” he charmingly concludes.

For inquiries and reservations, call: 088-323 8888 / 0917 577 5910

all photos by Vincent Tom Udasco

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