For the Lunch promotion (11.00am till 3.00pm), just add RM6 to your choice of pasta from the Festa della Pasta menu to enjoy a choice of either a salad (Insalata Verde), a dessert (chocolate brownie) or a glass of Pepsi.
As for Dinner promotion (6.00pm till closing), pay an extra RM16 on top of your pasta (from the Festa della Pasta menu) for a choice of an entrée (Gamberi con Aglio), a salad (Insalata Mediterranea) or a dessert (Italian Trifle). Sounds like a really good deal to me.
During the media launch, we were introduced to Mr Andrea Rossi, the Regional Manager of Italiannies and were served the four wines to go with the 8 pasta dishes for this promotion. There's the white wine of Alois Lageder Riff Pinot Grigio Venezie and Adesso Inzolla IGT Sicilia and the reds Alois Lageder Riff Rosso Vigneti Dolomiti and Adesso Nero D'Avola IGT Sicilia (RM17.00 each glass).
There was a demonstration on how to make fresh pasta. The chefs showed us how to whip up a plain dough and a spinach dough. Mr Andrea Rossi explained that the plain one is known as straw due to its colour whilst the spinach dough is known as hay.
Do note that for the dishes served, I've decided to use the photos provided by Italiannies as they were shot in individual portions where else we were served the sharing portion also known as "abbondanza" to emulate Italiannies' "A'more di Merrier" shared presentation menu concept. I've uploaded the shared portion photos on my Flickr album if you wish to do a comparison but of course mine didn't turn out as pretty due to the low lighting condition - read candlelight dinner :p
We started off with the 2 appetisers of Insalata Mediterranea, a Mediterranean salad of black olives slices, cream cheese, tomatoes, onions, rocket and romaine lettuce topped with grilled chicken breast; and Gamberi con Aglio, shrimps sauteed with black olives, tomatoes and red dried chillies which made this dish a tad too hot. If you like it hot, do mop up the gravy with the bread!
Next on we were serve a total of 8 pasta dishes from the Festa della Pasta menu. The first, Mussels & Clams Lombardi con Pappardelle (RM26.90), pappardelle pasta tossed with fresh clams and mussels cooked with white wine. Garnished with fresh herbs and chilli flakes. Paired with Alois Lageder Riff Pinot Grigio Venezie.
Tagliatelle con Salvia, Funghi e Popettine (RM22.90), handmade tagliatelle pasta sauteed with lemon and shiitake mushrooms served with homemade beef meatballs. Paired with Alois Lageder Riff Rosso Vigneti Dolomiti.
The other handmade pasta dish in the menu is Tagliatelle con Pesto al Pomodoro (RM22.90), handmade plain and spinach (straw & hay) tagliatelle pasta served with green pesto and tomatoes with grated Parmesan cheese and pine nuts. Paired with Adesso Nero D'Avola IGT Sicilia.
Cannelloni (RM26.90), cannelloni stuffed with spinach and artichokes served with homemade marinara sauce, rich bechamel sauce and topped with mozzarella cheese. Paired with Alois Lageder Riff Rosso Vigneti Dolomiti.
Paccheri con Ragu (RM18.90), traditional Italian beef sauce cooked with paccheri pasta topped with Parmesan cheese. Paired with Alois Lageder Riff Rosso Vigneti Dolomiti.
Tortellini con Salmone ed Aneto (RM26.90), spinach and ricotta filled tortellini pasta tossed in alfredo sauce with sauteed salmon and fresh dill. Top with rosettes of smoked salmon slices. Paired with Alois Lageder Riff Pinot Grigio Venezie.
Fusilli con Spinaci ed Alfredo sauce (RM22.90), fusilli pasta sauteed with chicken breast and spinach tossed in alfredo sauce. Chilli flakes and crispy spinach to garnish. Paired with Adesso Inzolia IGT Sicilia.
Out of the 8, my personal favourites are the Mussels & Clams Lombardi con Pappardelle as the pappardelle was cooked perfectly and went very well with the white wine sauce and shellfish; and the baked Cannelloni. I did a similar version recently but using Paccheri instead as I have plenty of Paccheri left over from a photo shoot. BoiBoi loved that a lot and asking me to make it again! It's really simple to make as I stuff the Paccheri with a beef ragu, layered with a white sauce and top them up with Mozzarella and Parmesan cheese before baking.
Lastly, we got on to a dessert of Italian trifle, made with layers of Mascarpone, ladyfinger biscuits and topped with dark chocolate powder and chocolate chips.
Do check out this Festa della Pasta promotion at Italiannies before it ends on 30 June 2013!
Capt'n Hook and I would like to thank the management and staff of Italiannies for such a wonderful Italian experience complete with live music by violinists, and Jaslyn of RAPR for the coordination and invitation.
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