A passionate Italian

Spaghetti is Italian; mascarpone cheese is Italian; osso bucco is Italian; lots of kitchen equipment in hotels and restaurants are Italian; and Giovanni Bet is a passionate Italian gentleman who, a few days ago, introduced us to the new products of his company, A Taste of Italy. Based in Genoa, Northern Italy, it has a showroom on Pres. Quirino Avenue in Paco, Manila.

Our talk ranged from the quality of kitchen equipment to true, authentic pesto sauce, the original recipe referred to as pesto ala genoese, since it originated from Genoa.

An awesome display of equipment in the showroom greets the visitor. These include kitchen and bar equipment and dining flatware, most of which are for hotels, restaurants, ships and other institutions with such culinary needs.

While Italy is the proud leader in exporting wines, it is also the undisputed source of quality equipment that is manufactured with strict adherence to US regulations on materials or alloys that go into each and every stainless product they export to various countries.

We took note of a pasta boiler which can be programmed for a specific number of persons, gas-powered pasta cookers, an electric oven big enough to roast a whole medium-size lechon, and a stewing cart on a hardwood trolley.

The little things they have include a unique micro teeth knives in sets of six at less than P300 a set, and a mortar and pestle set made of soft wood.

Then there is the grand collection called Luxury Art, which uses a technique that makes flatware look as if it is made of gold and other precious metals. This is what some Mid-Eastern royals have ordered from the company.

Food, of course, figured prominently in the course of our conversation with Mr. Bet. He told us about an exclusive club (he refuses to equate this with the more popular grouping of gourmets), L’Academia de Italiana della Cucina (the Academy of Italian Cuisine), founded in 1953. The members are the “guardians” of authentic Italian cuisine and at this point of our discussion, Mr. Bet became very passionate about the real Italian pesto sauce. We await the proper recipe and technique from him.

We were filled with nostalgia last week when we walked through the lobby of the Century Park Hotel on Vito Cruz, Manila. Up to the end of September, the hotel is celebrating its 36th year. Years have indeed gone by so fast. We remember frequenting this hotel in its early years, the Café in the Park, the Aoi Japanese restraurant, now called Century Tsukiji, and most specially our friends in the marketing and sales department, some of whom have moved on to other hotels while others have pursued other endeavors. We also fondly remember its Filipino general manager.

We were met by the young PR man Eric, who led us to the café and introduced us to the congenial general manager, Philippe Bartholomi, a long-time friend of the country. We talked food, of course, while partaking of fresh sushi and sashimi from the Japanese selection, salads, and the Italian equivalent of our lechon, the porchetta.

Mr. Bartholomi shared some people’s regret that Filipino food has not yet “crashed” the international tables. Why, when most of the dishes are delicious and rich with flavors?

The reason, as some international chefs have pointed out, is the general look of our food. Adobo is either very brown or white, pochero or cocido is a mix-match of colors, hito is black, etc. Perhaps, the new chefs among us will do something to “beautify” our cuisine.

Back to porchetta. We were also introduced to the Filipino executive chef, Ric Loteria, who studied culinary arts in Italy, thus he knows what Italian cooking is all about. He explained that porchetta is done with pork belly rolled and tied with twine. It is allowed to cook in the oven for at least eight hours to achieve full flavor and tenderness. He serves this with a sauce much like our lechon.

The anniversary offers 36 percent discount while dining at Century. Take advantage and visit the bakery and deli as well.

Have a good Sunday meal.

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