Enjoy the delicacies from Lazio region of Italy in Si Ristorante Italiano & Bar, Saadiyat Rotana Resort & Villa, Abu Dhabi.
You wanna go to Italy but you don't have time, You wanna try the delicacies of authentic Italian dishes but you are looking for places, well the wait is over . Si Ristorante Italiano & Bar in Saadiyat Rotana Resort & Villa currently running the food promotions based ion the dishes from Lazio Region of Italy.
The Culinary lifestyle of Lazio are rich and fertile making it easy to grow vegetables of all types which in turn makes them an important part of the cuisine in this area. They are cooked with liberal amounts of oil, herbs and garlic and more often than not a good portion of anchovies.
The meat dishes in this area tend to be heavy and over flavored, a throw back to the days of poverty when outside the cities the peasants had to eat what was left over when the rich had finished. Unspeakable cuts of meat were eaten then and still are in some more remote places and offal is big business at the butchers. All over this region they still have a tendency to use lesser cuts of beef and pork.
Chicken is used more here than in other regions and they also eat a fair amount of rabbit. Wild vegetables and herbs are gathered eagerly in the countryside along with snails which are a popular dish.
Pasta features strongly but the bigger, chunkier types such as bucatini and conchiglie are favored. One of our best loved pasta dishes, spaghetti carbonara, comes from this region.
The popular pasta sauce arrabbiata, which means 'angry', comes from this region. It is so named because of the flakes of hot pepperoncino that are added to it.
The Chefs in Si Ristorante also doing the same things as they bring authentic starter Fritto Misto alla Romana , which is fried seafood in the style of Rome as they add fried artichokes also in that which is an mostly eaten vegetable there . It is served with Sauce Marinara and Tartare sauce , giving justice with the dish.
As you finished with Fritto Misto , the next course will be the Homemade pasta Pappardelle Alla Amatriciana . The punch of red pepper flakes, the depth of flavor of veal pancetta , the richness of a velvety tomato sauce, and the sharpness of pecorino cheese are perfectly balanced in this Amatriciana Sauce. The pasta is flavored with saffron which makes this pasta more tastier. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. I am sure you will like this pasta .
After the delicious pasta dish , there will be choice in the maine course between Pollo Alla Romana & Scottadito Abbacchio. Both the dishes are very well presented with the authentic flavors.
Pollo alla Romana, or Roman chicken, is a wonderful, savory dish made with braised chicken and roasted peppers. A spice rub mixture of rosemary, sage, and oregano add extra flavor to the chicken itself, while tomato sauce, garlic, and white wine make up a mouth-watering sauce.
This is a classic Roman dish that you will see in many trattorias. Roman chicken is fresh, colorful, and flavorful. The aroma of the roasting peppers is enough to make your guests come running to the kitchen to taste what is cooking in the oven.
This dish is so simple to prepare, and it will introduce you to the tastes of central Italian cuisine. In Sicily, they have a similar recipe, but they substitute vinegar for wine and add raisins to give it a distinct flavor. The dish is perfect for the chicken lovers .
The next course is scottadito abbacchio, which is a Lamb Chop based dish , serves with roast potatoes and lemon. The lamb Chop is nicely marinated with garlic, rosemary ,olive oil and salt. The term abbacchio indicates a little lamb in the local dialect and “a scottadito” literally means “à la burning finger”… I know it sounds funny, but these cutlets are traditionally eaten with your hands and served so hot that you do have to be careful not to burn your fingers with them!
After Having all these superb delicacies , get ready for the dessert which is something you never had it before . Bignè di San Giuseppe
Bignè di San Giuseppe take on different names depending on where they are made- zeppole or sfinci in Sicilia, tortelli in Milano, zippulas sarde in Sardegna and bignè and confetti elsewhere. They were traditionally made with flour and water, shaped like wreaths, deep-fried and sprinkled with icing sugar, sugar and cinnamon or brushed with honey. Today, particularly in Naples, they add eggs and make a type of Choux pastry. In Sicilia they can be filled with a sweet ricotta cream flavored with chocolate and candied citrus peel. In other places they are filled or topped with pastry cream and topped with amarena cherries. Some are flavored with lemon or orange zest, liqueur or rice (Umbria, Firenze and eastern Sicilia). In some places the dough can be yeasted (Lazio and Campania) or include potatoes.
Here in Si Ristorante they are made from a very slightly sweetened choux pastry. They are filled and topped with pastry cream (crema pasticcera), dusted with powdered sugar and crowned with a syrupy Italian cherry
So Book your next treat at Si Ristorante Italiano & Bar at Saadiyat Rotana Resort & Villa , Abu Dhabi