The Galle Face Hotel, renowned for its legacy of luxury and culinary innovation, has set a precedent by pioneering the debut of the esteemed 'Spiedo d’Alta Marca’ spit concept outside Italy, which was endorsed by the Accademia Speido d’Alta Marca and presented to the Chairman of Galle Face Hotel Sanjeev Gardiner. This ground-breaking culinary affair unfolded as the highlight of the hotel's wondrous “Italian Week," a celebration of Venetian gastronomy and culture.
From November 14th to 19th, the Galle Face Hotel played host to a joining together of gourmet enthusiasts and discerning patrons, inviting them to embark on an unparalleled journey through the heart of Italian culinary heritage. The event, meticulously curated by culinary maestros Chef Leonardo Ricci and Chef Mario Berghini, featured two distinct and captivating experiences: "A Venetian Culinary Experience at 1864" and "The Altamarca at The Chequerboard."
The "A Venetian Culinary Experience at 1864" served as a testament to Italy's rich culinary tapestry, offering guests meticulously crafted dishes that resonated with the essence of Venetian cuisine. Each culinary creation, skilfully curated by Chefs Leonardo and Mario, provided an exploration into the flavours that define Venetian gastronomy, leaving an indelible mark on the palates and memories of guests.
The spotlight of this unprecedented event, however, shone brightly on "The Altamarca at The Chequerboard." Here, guests were treated to a spectacle of the 9-hour spit barbecue slow- cooking technique, an ancient tradition originating from the Altamarca Hills during the Prosecco Wine harvest season. This gastronomic extravaganza, accompanied by an array of expertly crafted antipasti dishes, perfectly complemented the unique flavours of the Altamarca barbecue, offering a delightful experience for friends and family alike.
Rohan Fernandopulle, the General Manager of Galle Face Hotel, emphasized the significance of the occasion, stating, "Our 'Italian Week' not only celebrates the global festivities of Italian Cuisine Worldwide but also marks a pivotal moment as we proudly present the 'Spiedo d’Alta Marca’ spit concept for the first time outside Italy. This event embodies our commitment to pushing culinary boundaries and providing unparalleled experiences for our guests."
The collaboration between Chef Leonardo Ricci, an Italian gastronomy expert and President of the Scientific Committee of the “Fondaco del Gusto” foundation, and Chef Mario Berghini, a distinguished Venetian cuisine ambassador, showcased the finest of Venetian culinary arts.
Their combined expertise blended traditional techniques with innovative approaches, offering guests an unprecedented insight into the rich tapestry of Italian cuisine.
Galle Face Hotel's "Italian Week" not only celebrated gastronomic excellence but also symbolized the hotel's dedication to offering unique, globally inspired experiences.
From November 14th to 19th, the Galle Face Hotel played host to a joining together of gourmet enthusiasts and discerning patrons, inviting them to embark on an unparalleled journey through the heart of Italian culinary heritage. The event, meticulously curated by culinary maestros Chef Leonardo Ricci and Chef Mario Berghini, featured two distinct and captivating experiences: "A Venetian Culinary Experience at 1864" and "The Altamarca at The Chequerboard."
The "A Venetian Culinary Experience at 1864" served as a testament to Italy's rich culinary tapestry, offering guests meticulously crafted dishes that resonated with the essence of Venetian cuisine. Each culinary creation, skilfully curated by Chefs Leonardo and Mario, provided an exploration into the flavours that define Venetian gastronomy, leaving an indelible mark on the palates and memories of guests.
The spotlight of this unprecedented event, however, shone brightly on "The Altamarca at The Chequerboard." Here, guests were treated to a spectacle of the 9-hour spit barbecue slow- cooking technique, an ancient tradition originating from the Altamarca Hills during the Prosecco Wine harvest season. This gastronomic extravaganza, accompanied by an array of expertly crafted antipasti dishes, perfectly complemented the unique flavours of the Altamarca barbecue, offering a delightful experience for friends and family alike.
Rohan Fernandopulle, the General Manager of Galle Face Hotel, emphasized the significance of the occasion, stating, "Our 'Italian Week' not only celebrates the global festivities of Italian Cuisine Worldwide but also marks a pivotal moment as we proudly present the 'Spiedo d’Alta Marca’ spit concept for the first time outside Italy. This event embodies our commitment to pushing culinary boundaries and providing unparalleled experiences for our guests."
The collaboration between Chef Leonardo Ricci, an Italian gastronomy expert and President of the Scientific Committee of the “Fondaco del Gusto” foundation, and Chef Mario Berghini, a distinguished Venetian cuisine ambassador, showcased the finest of Venetian culinary arts.
Their combined expertise blended traditional techniques with innovative approaches, offering guests an unprecedented insight into the rich tapestry of Italian cuisine.
Galle Face Hotel's "Italian Week" not only celebrated gastronomic excellence but also symbolized the hotel's dedication to offering unique, globally inspired experiences.
