La Piadina (La Cucina Regionale Italiana) at Glorietta 4
I was among those invited to preview La Piadina's authentic Italian dishes hailing from various regions of Italy last Sept. 21, 2010.
While waiting for the other guests to arrive, I decided to have a cup of Cappuccino (P95, pictured above). Excellent coffee, I must say. I didn't even feel the need to add any sweeteners.
We were served with I Crostini with Liver and Tuna Pate (P230, pictured above) to start us off. Several buttered slices of toasted bread was laid out alongside two small bowls of flavorful pate. I couldn't decide which one was better as both were delicious.
Next up was Le Linguine ai Funghi Con Olio di Tartufo (P320, pictured above). I swear, I could smell the truffle oil as soon as they laid the dish on the table. I loved how the sauce was both creamy and light. The mushrooms were very juicy and flavorful too. This is a great alternative to the usual carbonara most of us order when hankering for some pasta with white sauce.
Il Risotto al Pesto con Scampi (P340, pictured above), or Italian-style rice cooked in pesto sauce with shrimps, was brought out after the series of bread and pasta dishes. Matera explained how difficult it is to cook risotto properly, since it can easily come out like porridge if certain details are neglected. Talk about carbo overload!
ABOUT THE AUTHOR
A skincare-obsessed 40-something mom who refuses to look it. I eat, I shop, I conquer! Game on!