The Italian Cultural Institute Sydney and Italian Trade Agency Sydney joined forces to celebrate the 8th Week of Italian Cuisine in the World with an exclusive event – Culinary Gems of Eset Lombardy: A Gourmet Expedition. The event was held in the popular new Italian restaurant Bottega Coco, located in Barangaroo. A Masterclass and Degustation hosted by esteemed Chefs Eleonora De Marchi and Matteo Zamboni in conversation with journalist Roberta Muir promised to be a feast that would transport the audience to the rich flavours and culture of Esat Lombardy.
Kent and I were excited to be invited. The dress code for the event was Business Casual. Kent put on his ecru linen suit with a soft pink shirt, a festive red tie, and his Panama hat. My Business Casual choice was a gold beaded top (think of those golden bubbles in Prosecco) to break a black suit. And a pair of fun gold tassel earrings.
Feeling Festival At Bottega Coco Restaurant
Before this event, I had not yet been to Bottega Coco in Barangaroo. So I was glad to be given this chance to check it out. Luxury red velvet dining couches, a large fluorescent clock, a bar with funky lights, floor-length drapes… we liked what we saw. The atmosphere was relaxing and cheerful when we arrived and joined the crowd. I started with a glass of Prosecco and was immediately in festive mood. Kent and I caught up with a few familiar faces and happily chatted with our chef friend Sandro Isabella, and Rachele Grassi, CEO at the Italian Chamber of Commerce and Industry in Australia.
Bottega Charcuterie Share Platter
The first plate of our five-course tasting menu tonight was this shared platter. Bresaola, Prosciutto san Daniele la contessa 18 months, Taleggio DOP, Parmigiano Reggiano 24 months, and Gorgonzola Dolce. Selected by Chef Pier Davide Maiuri, the Head Chef of Bottega Coco. I sipped my Prosecco and let Italian parmesan cheese and prosciutto from San Daniele del Friuli transported me to East Lombardy…
Roasted Polenta By Chef Pier Davide Maiuri
An elderly and well-dressed Italian lady sitting right next to me was telling Kent and I that polenta originated in Northern Italy where it was essential to many peasant and working-class families. Much to her shock (oh yes, she was shocked!), this humble food had made its way to the fine dining table! ‘Every peasant food has its glorious day!’ As I cut a piece ready to sample, I replied to the lady. This simple polenta dish had a rich mushroom taste which I found satisfying.
Trout Risotto By Chef Matteo Zamboni
Served With A Glass Of 2021 Selva Capuzza Lugana DOC
Renowned for his mastery of the art of risotto, Chef Matteo Zamboni unveiled the secrets of crafting the perfect risotto through a masterclass at the event. With the step-by-step demonstration, he immersed us in the flavours of Trout Risotto and shared tips and stories behind this Italian classic.
The Editor and Co-Author of A Lombardian Cookbook Roberta Muir, was in conversation with Chef Zamboni at the cooking stage. Roberta shared with us her food journey in Lombardy. She also revealed a must-try from Chef Zamboni’s Paddington restaurant – Civico 47, which was not a risotto but a duck dish!
The portion of our Trout Risotto was very generous! It was thick and creamy. The rice had a firmness to it and each rice grain maintained its individual shape. What I enjoyed most about it was it absorbed the seasoning from the ingredients, especially the fish broth. Our paired white wine was refreshing, a great choice for a light meal like this!
Pollo Alla Stefani By Chef Eleonora De Marchi
Served With A Glass Of 2021 Selva Capuzza Chiaretto Garda Classico
The English translation of this course would be Stefani’s Capon with Pear Mustard and Shaved Grana Padano. ‘This recipe dates back to 1662 and was invented by Bartolomeo Stefani, Head Chef to the House of Gonzaga, Lords of Mantua,’ explained Chef De Marchi. Instead of demonstrating the cooking, she shared the background stories with us while in conversation with Roberta. ‘The version that nowadays is served in Mantuan restaurants is the one that has been reinterpreted by the owners of the renowned Trattoria Martini.’
And if you read the recipe, it would explain why it was challenging to cook live – the boiled chicken breasts needed to rest for a few hours, or even better overnight! When this ‘medieval dish’ was brought to me, at first glance, I thought it would be dry-ish, like most of the chicken breasts I had. But this plate of chicken proved me wrong. Not only was it tender and moist, but it had enough seasoning. So, not the bland chicken breasts after all! The jelly-formed pear mustard was fruity and sweet, an ideal addition to lift the chicken, and so was the Grana Padano cheese.
Our paired wine was a glass of rosé from the south of Lake Garda. It was a fantastic choice for a summery dish like this!
Sbrisolona Share Platter By Chef Eleonora De Marchi
Served With A Glass Of 2019 Ca Dei Frati Ronchedone IGT
Chef De Marchi’s Classic Sbrisolona Crumble Cake looked rustic and tasted delicious yet very, very crunchy. If you had bad teeth like Kent and myself, then it’s better to break it with your hands than bite into it. Chef De Marchi showed us a tray of freshly made Classic Sbrisolona Crumble Cake while talking with food writer Roberta. Soon joined the conversation were Trade Commissioner Simona Bernardini and Dr. Paolo Barlera, Director of the Italian Institute of Culture in Sydney.
‘The main ingredients to make this crumble cake are white flour, extra fine corn flour, almonds, butter, egg yolks, and sugar…’ explained Roberta. While Kent was surprised it was paired with a glass of red, I quite enjoyed the combination. The best thing about this dessert for me is its nutty aroma and flavour. Besides almonds, peanuts were heavily used in this version we had at the event.
Toward the end of the celebration, the Italian officials who made this event happen took centre stage to thank and farewell guests and had their group photos taken. They were very proud of their food and culture and worked very hard to promote it to the rest of the world. As a Chinese-Taiwanese, I often wonder if we, or should I say I, have done enough to advocate and support our food and culture for the rest of the world to enjoy and understand…
Before I wrap this post, Kent and I would like to thank the Italian Trade Agency in Sydney again for the invite. This would be my final post for the Year 2023… it also set the tone for what’s to come in 2024! We wish all White Caviar Life’s readers and followers a safe and joyous festive season. Happy holidays! We look forward to seeing you online in 2024!
