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Spring brings a wealth and variety of wild flowers that explode
with colour and invite pollen-loving bees to the area, resulting
in the delicious honey used in many of the exceptional cakes, pastries
and breads of Sardinia. Spicy Sardinian dishes make good use of
saffron, myrtle, basil, olives and of course the tomato. The regional
dish is suckling pig or newborn lamb cooked on an open fire, however
rabbit, game and a variety of meat dishes are also very popular.
Visitors to Sardinia enjoy an extravagant combination of scenery,
cuisine and service, so famed that the area has become one of the
most exclusive travel destinations in the world.
It is said that loyalty and hospitality to strangers characterize
the Sardinian code of honour and
Phuket's
own resident Sardinian gastronomist Salvatore Cossu, stands as testimony
to this declaration. In presenting a new 'degustation' menu this
October, Salvatore offers his staunch clientele, as well as visitors
to the island, samples from Sardinia, which will surely augment
his already prestigious reputation. Salvatore's Restaurant located
on Rasada Rd. in Phuket
Town, enjoys substantial success due to the authenticity of the
cuisine, having a good selection of Italian wines and the excellent
level of hospitality that Salvatore personally ensures.
The newest creations from Salvatore's kitchen are not all listed
in his menu and will generally be featured as daily specials. With
each day, Salvatore will devise a number of exciting gastronomic
delights, based on regional Sardinian cuisine, to wow his first
time guests and in particular, his loyal regular customers. Salvatore's
enjoys a healthy patronage from local expatriates and Thais and
it is at these people that the new degustation menu is aimed. A
first time visitor to Salvatore's will have a pleasantly difficult
time deciding what to order, as the menu contains dishes from all
regions of Italy and caters to most preferences. Now, with the regular
customers in mind, Salvatore demonstrates his creativity and invention
with Sardinian cuisine, so that they too may find themselves delightfully
indecisive. Salvatore modestly stated that, "I have some people
who come here to eat everyday and I want to give them something
special. Also, I would like to take advantage of the products that
are coming into season. Specialties from Sardinia can be made here
in Phuket
due to the abundance of local suppliers. "
During a recent visit to Salvatore's, a group of local expatriate
business-people were treated to a preview of the new Sardinian flair
as well as some of Salvatore's quintessential specialties.
For starters, we were presented with a large platter of antipasti,
loaded with salami felino, dates and celery stalks stuffed with
bitey gorgonzola and parma ham accompanied by the obligatory cantaloupe
melon. In addition, Salvatore prepared carlozza, a typical Sardinian
dish consisting of special bread, which is filled with parma ham
and mozzarella and lightly fried. The flavoursome ham, combined
with the soft melted cheese was delicious and dangerously more-ish
for mozzarella lovers.
The pasta course introduced the party to fregola, another regional
speciality of Sardinia. Fregola is made from semolina in what is
a very time consuming and labour intensive manner. The chef, after
preparing the dough, must knead away at it, until small beads of
dough form and separate from the ball. These 'beads' are
similar in appearance to risotto but much firmer in texture. Served
traditionally with meat, seafood or pork ribs in a tomato and basil
sauce, fregola is unique in taste, texture and well worth a try.
Our main course consisted of breaded lamb with chicory served au
gratin with parma ham and tomato. The tender New Zealand lamb was
cooked to perfection and its flavour combined admirably with the
bitter chicory leaves. In addition, Salvatore prepared some exciting
looking mushrooms. These large, dark mushrooms were dressed with
mozzarella and herbs, forming a strange-looking yet tasty dish.
Strong in taste, these mushrooms would be an excellent selection
to accompany game.
Salvatore's wine cellar is stocked with a variety of quality
Italian wines, such as Gavi de Gavi, Cartello Banfi and Ca Montini.
Salvatore himself personally selects all these wines for their excellence
but not all of his picks are top end. Red and white wines are available
in a range of palates and prices. A worthy companion to our meal
was the Zinfandel, smooth and mellow, an exceptional compliment
to the Sardinian spread.
Salvatore serves his own brand of Sardinian hospitality six days
a week, closing only on Sundays until November. What better compliment
to a Chef can there be than even one regular customer? One expatriate
businessman pointed out that, "Salvatore's has a rare
mix of strengths; the restaurant is not too big; you can always
get any type of specialty foods, so long as Salvatore has the ingredients
and Salvatore himself is always here to personally take care of
his guests. "A second patron voiced that, "the restaurant
is one of the few places in Phuket, away from a 5-star hotel, where
you get excellent, attentive service. "Another guest offered
great praise by stating that he and his wife "holiday in Italy
twice a year but this year we won't go because we can go to
Italy in Phuket. "For the kind, modest and ingenious Salvatore,
all this adulation is an added bonus to what he loves doing the
most, cooking. "After 34 years I think I know what people want
and I try to give them a good experience. "
Reservations are recommended at Salvatore's
Restaurant, 15 Rasada Rd. Phuket Town,
Tel: 076 225 958.
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