There are three fine reasons why you might seriously consider having a meal at Forlino tomorrow (Jan 13).
Firstly, their new chef at the helm Chef Patron Mario Caramella will be cooking. And guests on the day will be one of the first to taste the chef’s take on honest and authentic Italian cuisine. Just so you know, he is also president of Gruppo Virtuale Cuochi Italiani (GVCI, or Virtual Group of Italian Chefs), a non-profit organization of over 1,300 Italian culinary professionals based all over the world.
Tomorrow is also the pre-launch celebration of the 2011 International Day of Italian Cuisines (IDIC), organised by the GVCI, which will take place on Jan 17. And as part of this pre-launch celebration, Chef Mario and guest maestro Massimo Bottura of 2-Michelin-star Osteria Francescana in Modena (Italy) will be presenting a 5-course gourmet lunch ($98++ per person) — surely, reason number two.
Reason number three is an all-inclusive wine dinner that same day, featuring an exclusive menu designed by Chef Massimo.
Highlights of this 8-course feast ($258++ per person) include an inspired shallot and leek cake served with Colli Bolognesi black truffle, as well as milk-fed veal tenderloin, slow-cooked in “charcoal dust”.
Firstly, their new chef at the helm Chef Patron Mario Caramella will be cooking. And guests on the day will be one of the first to taste the chef’s take on honest and authentic Italian cuisine. Just so you know, he is also president of Gruppo Virtuale Cuochi Italiani (GVCI, or Virtual Group of Italian Chefs), a non-profit organization of over 1,300 Italian culinary professionals based all over the world.
Tomorrow is also the pre-launch celebration of the 2011 International Day of Italian Cuisines (IDIC), organised by the GVCI, which will take place on Jan 17. And as part of this pre-launch celebration, Chef Mario and guest maestro Massimo Bottura of 2-Michelin-star Osteria Francescana in Modena (Italy) will be presenting a 5-course gourmet lunch ($98++ per person) — surely, reason number two.
Reason number three is an all-inclusive wine dinner that same day, featuring an exclusive menu designed by Chef Massimo.
Highlights of this 8-course feast ($258++ per person) include an inspired shallot and leek cake served with Colli Bolognesi black truffle, as well as milk-fed veal tenderloin, slow-cooked in “charcoal dust”.
Call 6877 6995 to make a reservation or for more information.
Mario Caramella
Massimo Bottura
There should be more “day of Italian cuisines”. Yum.