Luxurious Dining
World-class cuisine is a crux of luxury travel. It is not uncommon for discerning diners to plan an entire vacation based on the availability of memorable culinary experiences. The options are limitless, from Michelin-rated restaurants to farm-to-table menus and exotic ingredients highlighted by a once-ina-lifetime ambiance. Read on to explore a few dishes (and destinations) that are totally worth the trip.
THE SWEET MASTERPIECE OF SARDINIA
Set along Southern Sardinia’s lush coastline, Forte Village is a haven for sunshine, seaside views, spa treatments, and sports. Sandy beaches and sparkling cerulean waters only add to the sweet appeal of this Italian destination, a popular summer vacation spot for families and couples. Enjoy La Dolce Vita by making seadas, a doughy, fried Sardinian dessert with a sweet, cheesy filling. fortevillageresort.com
A HEALTHY SPIN ON GOURMET
Palazzo Fiuggi’s primary focus is holistic Wellness. Michelin-starred Chef Heinz Beck and Prof. David Della Morte Canosci are at the helm of the retreat’s good-for-you gastronomic delights. Like mineral-abundant water and oxygen-rich air in its wellness treatments, food is viewed as natural medicine at Palazzo Fiuggi.
Chef Heinz Beck brings bold flavor and creativity to his healthy recipes, including this steamed cauliflower dish with yogurt sauce, lemon gel, and capers.
Acquolina’s Sunchoke Carciofo at The First Arte
Photos courtesy of Acquolina & The First Arte. Recipe courtesy of Chef Daniele Lippi.
CREATED BY CHEF DANIELE LIPPI AND SERVED AT THE TWO MICHELIN-STAR RESTAURANT ACQUOLINA
Decorated in modern gallery style, The First Arte is a haven in the heart of the Eternal City, just a quick walk from the Spanish Steps and upscale shopping. The hotel’s rooftop terrace offers breathtaking panoramic views, while luxurious accommodations, which include recently renovated rooms and suites, are adorned with delicate pieces of curated contemporary art. The boutique hotel’s unique style is aptly matched by the innovative cuisine of its Two Michelin-star restaurant, Acquolina. Here, Chef Daniele Lippi’s take on Rome’s famous carciofo dish utilizes sunchokes’ earthy, nutty flavor. pavilionshotels.com
INGREDIENTS (SERVES 4):
- 700 g of large sunchokes/Jerusalem artichokes (the hulling waste must be kept)
- 50 ml of extra virgin olive oil
- 50 g of fresh peppermint
- 50 g of parsley
- 2 cloves of garlic
- 500 ml sunflower oil (for frying)
- Salt and Pepper
METHOD
For the sunchokes:
Peel the sunchokes, keep the skins, and toast them in the oven at 200 degrees for 10 minutes until they are caramelized. Then, they are put in a pan with ice, developing a very dense and shiny base obtained through the sugars in the sunchoke. Slice the largest sunchokes finely. Put them back together, one slice on top of the other, and place them in a vacuum bag with oil, garlic, mint, parsley, salt, and pepper. Cook in a vacuum bag in a steam oven for 10 minutes at a temperature of 95 ° C.
For frying:
Once cooled, compose a rose with sunchokes. Tie it with string and fry, thus obtaining a very golden and crunchy sunchoke with a shape similar to an artichoke. For the Jerusalem artichoke cream: Peel the sunchokes and cook at 95 ° C for 1 hour in a vacuum bag with oil, salt, and pepper. After that, blend to obtain a very smooth and creamy cream.
For the mince:
Chop the garlic, parsley, and mint, place them in a pan, and let them fry gently in the cooking oil from the sunchokes. Reposition the filling inside the fried sunchokes.