A Taste of Tuscany at the Four Seasons Park Lane

Nov 24, 11 A Taste of Tuscany at the Four Seasons Park Lane

Posted by in Food and Wine, Hotels and Spas, Italy

A “Taste of Tuscany”.  An invitation arrived in my inbox shortly after I came back from Florence, Italy to visit the Amaranto restaurant in the recently refurbished Four Seasons Hotel on Park Lane. I love Italy and Italian cuisine so this seemed right up my alley. Having been wined and dined in Florence, I was looking forward to what the Four Seasons Park Lane London had to offer. I was not disappointed as I rolled in one Saturday night. While waiting for my dining companion, I perused the cocktail list which featured artisanal bitters, botanicals and homemade infusions which the bar of the Amaranto uses for its imaginative concoctions.  The cocktails were all updated versions of classics with a special section dedicated to the Negroni with 6 different versions to choose from, I went with the Aromatic Negroni which featured Rabarbaro Zucca, Cinzano Orancio and pear grappa. Good and strong, just the way I like them. For entertainment, there was a 6 ft tall blonde female sax/jazz flute player floating around the bar. Dinner started with a traditional Ribollita, a Tuscan vegetable soup paired with a vermentino, the 2009 Occhio al Vento from Rocca delle Macie. All of the dishes were paired with this particular wineries offerings. Rocca delle Macie is set in the heart of Chianti Classico and is a family run business, founded by an Italian movie director in the early 1970’s. Vermentino is a variety I don’t get to drink often and I do enjoy it’s fresh and vibrant qualities. The next dish, the spicy “pici piccanti” was hand-rolled spaghetti served with garlic and walnuts. Very flavourful and spicy for an Italian dish, the spicy notes of the food were quenched by Vernacchia 2009 that was served along with it. Italian white wines do have those savoury and herbaceous flavours which make them great food wines. The pastas are homemade and Chef Davide DeGiovanni showed us the pastas when we toured the kitchen afterwards, one of which was the wild boar...

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