Authentic Italian flavors at Italianni’s

DAVAO CITY (MindaNews/28 February)–On some days, when I want to take things slow, I enjoy good food by learning about foreign dishes and discovering the creative process involved in exploring flavors carefully.

I got the chance to do this recently when Italianni’s launched a new set of dishes called “Tastes of Italy.”

During a food tasting session held in their lone branch here at the Abreeza Mall, I caught a glimpse—err—-taste of the passion and flair that Italians are known for.

Instead of munching down hurriedly, I paced myself down and studied the process of eating and deconstructed it the Italian way.

Created by Bistro Corporate Chef, Josh Boutwood, the dishes were inspired by the authentic flavors of the region using fresh ingredients.

These are available in big servings that are made for sharing, staying true to the Italian tradition of celebrating with family and friends over mounds of food on the dining table.

The dishes include Osso Bucco di Fattoria, a Milanese specialty of veal shanks braised in a richly-flavored sauce of vegetables and wine. The heartiness of Italian cuisine is also apparent in Agnello Brasato, lamb shanks cooked in a robust mixture of vegetables, red wine and other seasonings.

Pancetta Croccante e VongoleThe Pancetta Croccante e Vongole. MindaNews photo by Jesse Pizarro Boga

My favorite was that generous serving of Italian pork belly–Pancetta Croccante e Vongole, crispy fried pork ribs and Manila clams served with Arancini (or Italian rice croquettes).

For a lighter option, there’s also a seafood dish: Parmesan & Garlic crusted Atlantic Cod, a light but filling fish dish seared with lemon potatoes and little neck clam sauce.

Wine lovers will also enjoy pairing their drink with the Pan-Seared Peppered Fish. Italianni’s has opted for the popular Tilapia and melded it with mixed fresh almond-infused pappardelle, artichoke, sundried tomatoes and olives.

For dessert, I indulged in a serving of Italianni’s Panna Cotta served with mango sauce.

Italianni's Panna Cotta served with Mango sauceThe Panna Cotta served with mango sauce. MindaNews photo by Jesse Pizarro Boga

I enjoyed antipastos and primos, dishes that lovingly tease the palate; I slowly took in secondos, which are savory main courses that immediately satisfy; and ended my meal with dolces, sweet and decadent desserts.

Delizioso! I’m now ready for a pop quiz.