Thus, it is one of the most important and favourite ingredients while handcrafting any dish. Basil Pesto and Focaccia di Recco, a cheese-filled Italian bread are voted as the finest from his region.Add boiled sweet potatoes over the layer of green peas mash.For example, Alessandro Persico, the Italian chef of Celini at the Grand Hyatt Mumbai Hotel & Residences was born in the beautiful port city of Genoa, also the birthplace of Christopher Columbus who discovered America.For the Bruschetta: Slice the bread into 22 mm pieces and toast.After about 5 minutes, add butter and capers for sauce and some lime juice and sprinkle with chopped parsley.As a base, layer and add green peas mash to marinated boiled potatoes on serving plate. It is all because of the traditional way of cooking with select herbs, fresh olives and handpicked tomatoes," says Alessandro, adding, "Tomatoes are the most important ingredient in any Italian delicacy. Repeat the same process one more time."Italian cuisine is the most famous and most loved cuisine in the world..Tiramisu cream is ready.This time arrange the fingers horizontally. Arrange the bread slice on the chopping board and apply sundried tomato paste and basil pesto on it. Whip cream and fold in along with the sabayon. Top it up with lemon and parsley garnishTRADITIONAL BRUSCHETTA WITH SUNDRIED TOMATO AND BASILIngredients:Bread Method:Boil tomatoes, cut into small cubes without seeds and add salt, pepper, parmesan cheese and truffle oil in it and make basil paste along with sundried tomatoes.Bake at 210 degree centigrade.Once it starts boiling, add in the flour off the flame."OCTOPUS SALAD WITH LEMON PARSLEYIngredients:Cooked octopus: 60 gmsPotato: 40 gmsSalt to tasteItalian lemon jus: 20 mlPepper: 10 gmsOlive oil: 15 mlGreen peas: 20 gmsParsley: 10 gmsBoiled sweet potato: 35 gmsItalian lemon: 1 NosMethodTake boiled potatoes and boiled octopus and marinate both together with salt, pepper and lemon juice.Add some parmesan cheese and finish it with butter and parmesan.When the mixture starts to cool down, start to add eggs gradually till all the eggs have been incorporated.Put this mixture back on the cooking range and cook it until it leaves the side of the pan.SWORD FISH UCCELLETTO WITH MUSHROOMIngredients:Sword fish: 160 gmsMushroom: 80 gmsSalt to tastePepper: 5 gmsOlive oil: 10 mlChopped parsley: 10 gmsLime: 10 gms    Onions: 6 gmsGarlic: 8 gmsWhite wine: 25 mlButter: 30 gms     Capers: 12 gmsMethodTake a Sword Fish fillet, cut into 1 inch slices and season it nicely.Make a nice homogenised mixture and beat using a machine.With 20 regions and even more provinces, a culinary map of Italy swiftly turns into an elaborate collage of gastronomic fortes and ingredients.

Then put a layer of tiramisu cream and spread it evenly.CHOUX PASTRY/CHOUX BUNS/ECLAIRSIngredients:Water: 500 mlButter: 200 gmsSalt to tasteFlour: 300 gmsWhole eggs: 9 NosMethod:Mix water, sugar, salt together and boil the mixture.Take a round plate, pour some sauce, arrange the fish and top with the mushrooms.CHARCOAL AND SMOKED SALMON RISOTTOIngredients:Risotto rice: 120 gmsCharcoal powder: 5 gmsSmoked salmon: 50 gmsParmesan cheese: 30 gmsUnsalted butter: 20 gmsOnions: 10 gmsOlive oil: 30 ml    Salt to tasteChives: 5 gmsDeep fried basil leaves: 5 gmsCharcoal Tulle: 12 gmsWhite wine: 30 mlMethod:In a hot pan, pour China Wholesale function submersible pump olive oil, then add onion and chives.Spread the cheese and sundried tomato paste and also put truffle oil and parmesan cheese. (Make sure you use a wooden spoon to mix this).Deglaze with white wine and charcoal powder and also add some smoked salmon to it while adding stock and allow it to cook for 12 minutes.Everyone loves Italian food! Whether it’s a classic Aglio e Olio, a cherry gelato or an impeccably thin crust pizza, we have a lot to thank Italy for — but there’s more! Even though it’s been over a century since Italy became the nation that we know today, Italians still identify more with the county they belong to than with the nation as a whole.  Pan cook the onion, garlic and fish.On the other hand, make Italian meringue and fold it along with the sabayon mix.CHEF’s GRANDMOTHER’S TIRAMISUIngredients:For Tiramisu CreamEgg yolks: 8 NosEgg whites: 4 NosCream: 100 mlMascarpone cheese: 500 gmsSugar for egg white: 4 tbspSugar for egg yolk: 8 tbsp        For Coffee SyrupCoffee espresso: 400 ml       Sugar: 40 gmsMarsala wine: 30 mlVecenzovo classic finger biscuits: 2 packetsMethod:For Tiramisu CreamMake sabayon with egg yolk and sugar syrup. Add risotto and toss together. Soak the finger biscuits in coffee syrup and arrange it on the bottom of the container vertically. Garnish with fresh basil and olive oil before serving. Try to avoid getting any lumps of flour.Pipe this mixture accordingly as per choux bun and eclairs.Then slowly add in mascarpone cheese to the sabayon and set it aside.    Garnish with charcoal tuile and deep fried basil.For coffee syrupMix coffee, Marsala wine and sugar and keep it aside.For Assembly:Take a flat ceramic container. They differ in taste and colour and infuse a unique flavour altogether when used in a dish.Sauté mushrooms in another pan over a slow flame and add some white wine.Further add boiled marinated octopus over both