MANILA, Philippines - As a follow-up to its highly successful Roman menu, La Piadina is introducing the Renaissance Menu starting May 6 at the Glorietta 4 store and on May 7 at the Solaris One-Legazpi Village outlet. To prepare this exciting menu from the regions of Veneto, Lombardy and Tuscany, La Piadina is bringing to Manila for the first time Tokyo-based Italian chef Paolo Colonello courtesy of the chic Italian boutique restaurant Gliese.
Chef Paolo hails from Pordenone near Venice and studied Design at the Polytechnic of Milan before pursuing his passion for food at the Altopalato Centro di Cultura Enogastronomica (Center for Wine and Food Studies) under the tutelage of Toni Sarcina, Altopalato cofounder and well-respected Italian food critic. Mr. Sarcina and Gualtiero Marchesi, the other owner of Altopalato (distinguished palate), are the original purveyors of Italian nouvelle cuisine.
Chef Paolo worked at Innocenti Evasioni, a one-star Michelin restaurant in Milan, then at the Ristorante Acanto of Hotel Principe di Savoia before moving to Tokyo. Together with Giorgio Matera under Passion Food Catering, one of Tokyo’s most-respected and sought-after catering companies, they have organized events for some of today’s most important luxury lifestyle and fashion brands like Fendi, Bally Tod’s, Etro, Gucci, Ferragamo, Giorgio Armani, Bulgari, Harry Winston, Damiani Lamborghini, Maserati, Aston Martin, Ducati and Rolls Royce. One of their most recent projects was a dinner in honor of Italian Prime Minister Mario Monti during his state visit to Japan in March.
Chef Paolo Colonello was drawn to the Renaissance because the food from that time remains relevant to Italian cuisine today. The Renaissance Menu is a nod to Italy’s period of rich gastronomic and cultural history and its creative masters and geniuses Leonardo Da Vinci and Boticelli; many of us know Leonardo Da Vinci as a great inventor but he was also a very good cook.
Chef Paolo’s interpretation of the Cod Mousse on Fried Polenta is a modernized version of the baccala, a favorite food of the pope then, Pius V. His take on the tortelli or ravioli, as we know it, is reminiscent of the “food of choice” of aristocrats and noble families from 1,500 years ago when they celebrated marriages between their families.
Chef Paolo’s favorite is the Venere black rice dish with shrimps and lemon; it is his tribute to the Philippines because the black rice used was developed at the International Rice Research Institute (IRRI) in Los Baños, Laguna. According to chef Paolo, if not for the IRRI, this very special kind of black rice would no longer exist.
“The Renaissance cuisine is carefully prepared to please both the palate and the eye,” he says. When asked what his trade secret is in cooking great-tasting Italian food, his answer is “simplicity.” He believes in using no more than three main ingredients in a dish so he can highlight their special features: smell, color, texture and nutritional properties. He is also a great believer in respecting the traditions and food cultures of all the regions in Italy. “Every region has its own particular characteristics, geographic composition, climate and produce, all full of unique nuances,” says the amiable chef. “If you take all of these to heart and blend it with passion, you will surely get authentic Italian food.”
For La Piadina at Solaris One building, he will also prepare an Aperitivo Menu for the evenings, an exciting mix of Italian appetizers that will go hand-in-hand with the store’s selection of fine Italian red and white wines, Spumante and Prosecco. Aperitivo first became popular as a way of dining in Milan and has since spread to other cities in the world.
“We wanted to create a place for people to unwind at night, have a taste of different kinds of food in small portions and come away relaxed and satisfied,” says Giorgio Matera, owner of La Piadina. “We envision it as a short walk away, a no-hassle stopover for the residents and corporate types in Legazpi Village to enjoy great Italian food and chill before heading home. Now, that is ‘la vita bella.’”
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