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THERE'S still time to enjoy some of the treats the House of Peroni are providing at Harvey Nichols this week, centred on the theme ‘Amare l’Italia’ (for the love of Italy).
Francesco’s take on an Italian brunch will be served in the Second Floor Brassiere this weekend.
Each evening until Friday 11 November, the Second Floor’s head chef Matthew Horsfield is preparing A Private Dining Experience: a five course feasting menu created by acclaimed chef Francesco Mazzei.
It costs £65 a head and filters the rustic food of Francesco’s native Calabria through the sophisticated focus of his Mayfair restaurant Sartoria.
Sharing antipasti dishes include Battuta di Salmone (a salmon dish, akin to a tartare) and Insalata di Carciofini (artichoke and pea shoot salad). Melt-in-the-mouth tortellini filled with the softest burratta is followed by liquorice-cured baccala (salt cod) and magnificent roasted lamb. Dessert is a fragrant Crema al Bergamotto (bergamot cream) served with cherries and a selection of handmade pasticcini (fine Italian pastries).
For something simpler, on Saturday 12 and Sunday 13 November from 11am-3pm, Francesco’s take on an Italian brunch will be served in the Second Floor Brassiere.
Stand-out dishes include Purgatorio (spicy baked eggs with njuda), Gratin di Asparagi (gratin of asparagus with duck eggs and Grana Padano), along with the show-stopping Un Colpo All'Italiana – translated as the ‘Italian Job’ – a delicious Italian interpretation on the full English.
Confidential was lucky enough to join in a Negroni Masterclass hosted by master mixologist Simone Caporale, sampling five delicious versions of the classic cocktail where Peroni beer was included alongside the usual gin, sweet vermouth and Campari (and the very unusual blueberry extract, baby pear and white port). Sample these cocktails at the bar or maybe just pick a cool Peroni out of the bucket.
We also got hands-on at the Pasta-Making class with the experts from London's Burro e Salvia restaurant. Duo Gaia and Livia got us aproned-up and ready to roll, and before long we had freshly-made dough for tagliatelle, penne and farfalle. We now want a pasta machine for Christmas.
The pasta-making classes are running on Thursday and Friday evening at 6pm and 8pm. Light-hearted and easy-to-follow, they're a great way to learn this traditional craft.
For full details on all the Amare l’Italia events this week at Harvey Nichols Manchester,
Harvey Nichols Pasta Making from Manchester Confidential on Vimeo.
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