Chef Gianfranco Pirrone Brings Homegrown Flavour to Rosso’s MenuFoodies Corner
Hotel Shangri-La’s Italian Restaurant and Lounge, Rosso, introduces home style Italian cooking, adding a new concept to its authentic Italian menu. Led by chef Gianfranco Pirrone, diners can savour the latest signature dishes and brand new cuisine at this casual Italian all-day-dining restaurant.
Chef Franco’s menu is inspired by his childhood in Sicily. He spent his childhood cooking with his family, mastering the subtle art of seasoning and heritage recipes which are now exquisitely presented in his signature dishes. He also combines Italian flavour based on his experience in travelling across the region.
Anew starter Tris di Bruschette consists of mixed vegetables, tomato, mozzarella or porcini parma ham), Tortino di Melenzane (Eggplant Cake with Buffalo Mozzarella and Cherry Tomatoes) and Tartare di Tonno (Tuna Tartare with Saffron Sauce), as well as Vitello Tonnato (Thinly Sliced Veal Tenderloin with Tuna Sauce) and Spuma di Dentice Bianco (White Snapper Mousse with Lemon Essence).
Chef Franco also highlights his childhood favourite,the risotto. The menu represents his family’s Sunday brunch routine back in Italy, where it was usually cooked by his mother or grandmother.
The taste of the risotto is influenced by his Sicilian heritage and includes lemon, orange and sun-dried tomato. Pomodoro Limone e Melenzane (Tomato and Lemon Risotto with Fried Eggplants) and Risotto al Nero e Frutti di Mare (Squid Ink Risotto with Mix Seafood).
There is also Tris di Paste (Homemade trio of pasta including seafood ravioli with basil pesto, spinach and pumpkin gnocchi with parmesan cream, and beetroot spaghetti with gorgonzola).
Served in smaller portions, Chef Franco’s gourmet pizza such as porcini foie gras is a must try as is Pizza Porcini e Foie Gras. Chef Franco also presents a Sicilian twist by applying scallop and lobster on a blackened pizza with Pizza Nera Aragosta e Capesante (Black Pizza with Lombok Lobster and Scallops).
For the main course, the menu is adapted by Mediterranean culinary tradition as Sicily is an island city surrounded by the ocean. The abundant of fresh seafood are recreated into chef’s signature such as Misto di Pesce All’Isolana (Grilled Tiger Prawns, Scallops, Salmon fillet, Tuna fillet, Fried Calamari, stewed Mussels, served with Vegetable Caponata), a mixed of grilled seafood with a refreshing zesty taste of citrus.
Chef Franco also presents his mom’s favourite lamb and porcini mushroom dish, Costine d’ Agnello Con Risotto all’ Aglio e Tartufo in appreciation of the person who inspired him to cook.
To end the meal, there are mouth-watering delicacies such as Spuma di Cioccolato Albicocche e Menta (Chocolate Foam with Apricot and Mint Sauce). Other new desserts - the creamy Panna Cotta Alla Vaniglia (Vanilla Panna Cotta) and Cremoso al Cocco E Fruito Della Passione e Frutti Rossi (Creamy Coconut with Passion Fruit) - are also on offer.
For reservations and information, call (021) 2922 9999 or online at www.shangri-la.com/jakarta/shangrila/dining