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How to eat Italian Meal ! |
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Balanced. Healthy. Fun!
The main characteristic of Italian cooking is its healthy balance, the excellent basic ingredients being simply cooked in such a way as to retain their original goodness and freshness. Simple and yet with such a variety of flavors and rich inventiveness in preparation, that even the most demanding gourmet is delighted. |
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Italian Breakfast
is unlike American or English feast. Colazione is usually light: cappuccino (coffee and milk) and a brioche (sweet pastry), or simply espresso (black-short-strong coffee). |
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Pranzo (lunch) is the big meal except in the industrialized cities. It consists of antipasto (starter) a primo piatto (pasta, rice or soup), a secondo piatto (meat or fish) with contorno (vegetable or salad), then frutta (fresh fruit). Finish-off with espresso and maybe a grappa or amaro (strong digestive liqueur). |
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Cena (dinner) is quite similar to lunch. Nowadays there is a tendency of having a light lunch, and then the dinner becomes
the major meal. |
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Gelato (ice-cream) has hundreds of different savors and can be enjoyed anytime of the day as well as also the granita (crushed ice with flavored syrup). |
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Special Recipes !
‘FLAVORS’ is an Italian refectory, run by an Italian Chef, catering to a multitude of
guests: over the last 11 years, we succeeded balancing our recipes acceptable to the
largest majority. And when the owner itself is a chef, then the ‘quality’ is of course
never in doubt.
Defeating the scope of our menu offering a broad choice, stewards are sometime
requested extra thin, extra crispy crust pizza with double or triple topping, very spicy
or extra cheesy or more saucy or meaty preparations.
Inherent of some dishes there is a technique in conflict with special requests: definitely committed to cook your pasta or risotto ‘al dente’ if you make a clear request with your order, please appreciate that is more … complicated to change the ‘colour’ of lamb meat
or the texture of calamari (squids) or ‘produce’ 100% boneless fish.
The Chef is in a perennial doubt: is it right to accommodate ‘indefinable’ requests (for instance: how to measure spiciness?), warping the very ‘fundas’ of Italian food or is it
right to take a pragmatic stand at customer satisfaction?
We are unable to give a final definition of dos and don’ts: it frankly depends on how
clearly is the request formulated and motivated &/or how busy or ... moody is the Chef!
At FLAVORS, our focal point is customer satisfaction. To transform ‘guests’ to ‘regular guests’, it’s important that they move out of the restaurant satisfied. And you’ll definitely
see that trend carrying out here.
For queries (excluding booking under any circumstance), please contact the on-duty supervisor: 9810938825. |
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