Toscanini's Offering Authentic Italian Dining on Jamaica's Coast
Kamis, 17 Januari 2013
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Along Jamaica's coast, nearing the border of St Ann and St Mary, visitors can indulge in Mediterranean cuisine, the Italian way of course.
Operating for 12 years, Toscanini is a secret among few, but a treasured restaurant item among major diners. Sibling owners, Lella and P.G Ricci, keeps the cuisine as authentic as possible, but incorporating fresh Jamaican products such as fresh local fish, live lobster, fresh vegetables and herbs which are cultivated locally. The ever-changing menu is among the best assets of the restaurant, complimenting the cuisine prepared by the loyal chef PG.
This makes the dining experience all the more memorable, its mind blowing.
Instead of a typical menu card, a black board, updated daily with the dishes is the personal responsibility of host Lella who goes through each option with her guests. Menu chosen, and set aside for preparations, guests sip pre dinner cocktails and nibble on freshly baked focaccia bread, enjoy lively conversation, and the ever cool of the open air or seize opportunity to visit the Harmony Hall Gallery decked with the finest of Jamaica's art and craft upstairs.
Traditionally Northern Italian cuisine from areas such as Parma where the Riccis hail from is traditionally rich with heavy sauces made of butter and cream. In fact it is the exact source for the healthiest cheeses in the world which is Parmigiano Reggiano, popularly known as parmesan.
The Ricci's, however have tailored their menu to utilise more olive oil, as is common to southern Italy which has a hot temperature to match Jamaica's tropical weather. The traditional 10 courses are now tailored to three courses at the Toscanini's as she says in keeping with changes worldwide. No one has time to prepare all those dishes anymore she says, and such 10 courses are only reserved for special occasions such as on Easter or Christmas in these modern times.
At the Toscanini, however, ordering an antipasto (starter), primi piatti, (main course) which is kept original Italian is just as filling. Antipasto can be the assorted pork cold cuts which include prosciutto ham, salame, mortadella served with olives and sundried tomatoes or caprese salad of fresh buffalo mozzarella or chunks of parmesan cheese. There is also the fresh super vitamin protein salad of mixed baby greens and arugula lettuce topped with avocado pear, roasted beetroot, fresh broad beans cooked with extra virgin olive oil and rosemary topped with gruyere. Or the antipasto could be seafood as a Spicy Saute' Shrimp or a Fresh Vegetable Bisque.
The pasta variations include daily homemade fettuccine All'Ortolana with fresh roasted vegetables or Pappardelle with fresh local lobster in a creamy parmesan scallion sauce. Other main courses are the freshest local fish, Mahi Mahi, Red Snapper, Grouper or Amber Jack all off the bone, served with "Acqua Pazza" sauce, a roasted tomato fish reduction sauce made with wine, fresh herbs and scotch bonnet. There is also Chicken Mediterranean, which is a breast of chicken stuffed with mozzarella, homemade pesto and sundried tomatoes, cooked in a basil and wine sauce.
Desserts include Swiss Chocolate profiteroles, homemade choux pastry puffs filled with Chantilly fresh cream or a Lemongrass Panna Cotta served with local blackberries prepared as compote or with fresh pineapple.
Succinctly summarising, Lella says that dining in Italy is not just for the purpose of nourishing the body while filling the stomach, but it is also the major social event of the day. She therefore recreates the atmosphere to be relaxed and enjoyable at the Toscanini's. Complimenting the old plantation house at Harmony Hall with the beautiful lattice wooden staircase, cupola, and old stone masonry architecture, the table settings veer away from the traditional red, white and green to blend with the natural setting of semi alfresco eating and the lush gardens.
Toscanini's colours are associated with food; the tables are set in fine damask linen in bitter chocolate brown, pale lime and butter scotch she maintains. Each table is decorated by fine flat ware, stem ware and crystal.
Good ambience, clean crisp fresh air, personal attention, well kept tables and a fine spread just beside the garden makes a good compliment to the display of Jamaica's art and craft always showing in the Gallery of the Harmony Hall, also situated on the old pimento plantation telling enough tales of Jamaica's history.
You won't regret joining the many Italians voting this restaurant as among the best in offering authentic Italian cuisine, and at reasonable prices.
Operating for 12 years, Toscanini is a secret among few, but a treasured restaurant item among major diners. Sibling owners, Lella and P.G Ricci, keeps the cuisine as authentic as possible, but incorporating fresh Jamaican products such as fresh local fish, live lobster, fresh vegetables and herbs which are cultivated locally. The ever-changing menu is among the best assets of the restaurant, complimenting the cuisine prepared by the loyal chef PG.
This makes the dining experience all the more memorable, its mind blowing.
Instead of a typical menu card, a black board, updated daily with the dishes is the personal responsibility of host Lella who goes through each option with her guests. Menu chosen, and set aside for preparations, guests sip pre dinner cocktails and nibble on freshly baked focaccia bread, enjoy lively conversation, and the ever cool of the open air or seize opportunity to visit the Harmony Hall Gallery decked with the finest of Jamaica's art and craft upstairs.
Traditionally Northern Italian cuisine from areas such as Parma where the Riccis hail from is traditionally rich with heavy sauces made of butter and cream. In fact it is the exact source for the healthiest cheeses in the world which is Parmigiano Reggiano, popularly known as parmesan.
The Ricci's, however have tailored their menu to utilise more olive oil, as is common to southern Italy which has a hot temperature to match Jamaica's tropical weather. The traditional 10 courses are now tailored to three courses at the Toscanini's as she says in keeping with changes worldwide. No one has time to prepare all those dishes anymore she says, and such 10 courses are only reserved for special occasions such as on Easter or Christmas in these modern times.
At the Toscanini, however, ordering an antipasto (starter), primi piatti, (main course) which is kept original Italian is just as filling. Antipasto can be the assorted pork cold cuts which include prosciutto ham, salame, mortadella served with olives and sundried tomatoes or caprese salad of fresh buffalo mozzarella or chunks of parmesan cheese. There is also the fresh super vitamin protein salad of mixed baby greens and arugula lettuce topped with avocado pear, roasted beetroot, fresh broad beans cooked with extra virgin olive oil and rosemary topped with gruyere. Or the antipasto could be seafood as a Spicy Saute' Shrimp or a Fresh Vegetable Bisque.
The pasta variations include daily homemade fettuccine All'Ortolana with fresh roasted vegetables or Pappardelle with fresh local lobster in a creamy parmesan scallion sauce. Other main courses are the freshest local fish, Mahi Mahi, Red Snapper, Grouper or Amber Jack all off the bone, served with "Acqua Pazza" sauce, a roasted tomato fish reduction sauce made with wine, fresh herbs and scotch bonnet. There is also Chicken Mediterranean, which is a breast of chicken stuffed with mozzarella, homemade pesto and sundried tomatoes, cooked in a basil and wine sauce.
Desserts include Swiss Chocolate profiteroles, homemade choux pastry puffs filled with Chantilly fresh cream or a Lemongrass Panna Cotta served with local blackberries prepared as compote or with fresh pineapple.
Succinctly summarising, Lella says that dining in Italy is not just for the purpose of nourishing the body while filling the stomach, but it is also the major social event of the day. She therefore recreates the atmosphere to be relaxed and enjoyable at the Toscanini's. Complimenting the old plantation house at Harmony Hall with the beautiful lattice wooden staircase, cupola, and old stone masonry architecture, the table settings veer away from the traditional red, white and green to blend with the natural setting of semi alfresco eating and the lush gardens.
Toscanini's colours are associated with food; the tables are set in fine damask linen in bitter chocolate brown, pale lime and butter scotch she maintains. Each table is decorated by fine flat ware, stem ware and crystal.
Good ambience, clean crisp fresh air, personal attention, well kept tables and a fine spread just beside the garden makes a good compliment to the display of Jamaica's art and craft always showing in the Gallery of the Harmony Hall, also situated on the old pimento plantation telling enough tales of Jamaica's history.
You won't regret joining the many Italians voting this restaurant as among the best in offering authentic Italian cuisine, and at reasonable prices.
TERIMA KASIH ATAS KUNJUNGAN SAUDARA
Judul: Toscanini's Offering Authentic Italian Dining on Jamaica's Coast
Ditulis oleh Unknown
Rating Blog 5 dari 5
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Rating Blog 5 dari 5
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