(MENAFN- Khaleej Times) Members and guests of the Capital Club recently enjoyed a five-course Italian meal prepared by three Michelin-starred guest chefs as part of the Italian Cuisine World Summit 2015.
During the evening the guest chefs, Claudio Sadler of Ristorante Sadler, Tano Simonato of Tano Passami L'olio, and Giuseppe Stanzione of Le Trabe discussed the unique Italian ingredient, bottarga, the name of which comes from the Arabic word "butarkhah." Originally from the island of Sardinia, bottarga is made from mullet, and undergoes a drying process that transforms it into a solid block ready for slicing or grating.
During the presentation, Chef Sadler explained, "The final product is used in a range of dishes. Bottarga is the white truffle of the sea in many ways, but many people don't know how to use bottarga - not only in the kitchen but how to handle it. So we decided to collaborate with chefs and artisans from Sardinia to create something called the Academy of Bottarga - an organisation that is devoted to improving the promotion of bottarga, not only on a commercial level but mainly on a gastronomic level."
david@khaleejtimes.com
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