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2020-09-28
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義大利歷史最悠久的米其林二星餐廳 摘星捷徑在漢來海港

201810180002 (3)

義大利歷史最悠久的米其林餐廳San Domenico,自1977年起連續榮獲二星殊榮至今長達41年,傳奇靈魂主角Massimiliano Mascia主廚應漢來美食之邀即將首次來台,與漢來海港攜手合作,展現四道招牌料理,這場「米其林二星傳奇在海港」將於2018年10月18日至11月11日在全台漢來海港登場。

一家餐廳要獲得米其林二星的殊榮本就不容易,遑論是連續41年得到米其林的肯定。San Domenico主廚馬西米雅諾家中三代均為廚師,從小就在家族餐廳跟著他的祖父和舅舅學習廚藝,現已成為San Domenico餐廳掌舵人的馬西米雅諾Massimiliano身上流著家族廚師的血液,更將義大利美食的精髓融進了他的靈魂裡!

201810180002 (4)現已成為San Domenico餐廳掌舵人的Massimiliano身上流著家族廚師的血液,更將義大利美食的精髓融進了他的靈魂裡!現年35歲的他,雖然經營著米其林二星的餐廳,但也不忘記自我挑戰、追求進步,他不但橫掃歐洲勇奪多個廚藝大獎,美國前總統比爾柯林頓、好萊塢巨星強尼戴普、世界冠軍賽車手舒馬特、世界男高音帕華洛帝等多位名人更都曾慕名前去品嘗他的手藝。

首次前來台灣與餐飲集團合作,Massimiliano主廚提到,他在所有的食材選用過程堅持選用最新鮮的食材,同時盡量避免於一道料理中使用過多的調味及太多不同的食材。這在他開出的四道料理中可以窺見其料理精神。一道「脆皮鮮蝦佐巴薩米克慕斯」只用了明蝦和巴薩米克醋調味。做法上是將大明蝦外層裹上以氣泡水調製的天婦羅炸粉,再沾附玉米片油炸增加酥脆感,再將濃稠巴薩米克醋打成帶有空氣感的慕斯,讓酸甜度更加平衡細緻;簡單而純粹的料理,卻讓人驚艷。

201810180002 (2)「茴香鮭魚佐橘汁特級初榨橄欖油」,油脂肥厚的鮭魚經過醃製或煙燻,風味更飽滿之餘,佐以橙香結合茴香獨特的香氣更襯出鮭魚爽口甜味。

有「美食王國」之稱的義大利,當然不會只有義大利麵和燉飯。其實除了這些,義大利人還很喜歡吃波倫塔(Polenta)。主廚特別為台灣的饕客帶來這道義大利老菜「炭烤牛肉佐波倫塔起司粥」,波倫塔源自古羅馬時期,是以不同的穀物研磨成粉末狀熬煮而成的義式粥品,金黃色澤和綿密口感搭配以義式香料、紅酒燒烤三小時的牛肉,濃郁入味肉汁配著波倫塔的甜味,讓人寧願事後減肥,也要大飽口福。

這道古老神祕的甜點「英國湯」並非來自英國,而是十六世紀英國人將其配方帶入義大利,融合義大利的特色而成的甜點,便是加了義大利利口酒,一層卡士達餡、一層濃郁醇厚的巧克力與香草蛋糕優雅融合、綿密的口感,入口品嘗散發淡淡的香甜酒味。這道歷史悠久的甜點更有此一說,英國湯在17世紀是提拉米蘇的雛形,這道名為湯卻不是湯的神祕甜點就在漢來海港揭開他神祕面紗。

「米其林二星傳奇在海港」即將於10月18日到11月11日在全台漢來海港登場,午餐、晚餐兩個餐期均可品嘗的到,想大快朵頤義大利米其林二星餐點,海來海港絕對是您今年摘星的最佳捷徑。

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