Aug 04, Colombo: Paolo Gavioli, Ian Fernàndez, and Roberto Vicario first came to Sri Lanka a decade in the past and watched u. S. Remodel as they lower back over time, spellbound by the island and its many various charms.
Of these charms, the Galle Fort captured their imagination the most – wandering via its cobbled streets. They have been strongly reminded of small Italian villages or ‘Borghi’ back ddomestically wherein classic structure units the degree for outstanding Italian delicacies.
Inspired, the trio opened their first Sri Lankan task in May – AQUA Forte is serving up proper Italian food paired with the greatest wines from Galle Fort’s residential Leyn Baan Street. In July, the restaurant becomes commemorated to serve Prime Minister Ranil Wickremesinghe and his spouse, Professor Maithree Wickremesinghe. The reception turned into also attended by Mr. and Mrs. Mohan Selvaraj, the Deputy Ambassador of Italy, A. Illegra Baistrocchi, Ramesh Pathirana, Deepal Wickremasinghe, Raveen Wickremasinghe,
Gratiaen Prize 2018 winner Arun Welandawe Prematilleke, Niranka Perera, Mr. And Mrs. Nilanga De Alwis, and Mr. And Mrs. Suresh Perera. They were hosted by Mail, Ian, and Roberto within the restaurant’s spacious eating location with a seating capacity for 60, including a separate dining room on the upper floor that could accommodate 25 seats.
The VVIP guests dined on a customized 4-path menu created by Chef Roberto Vicario, the restaurant’s Executive Chef, and Managing Director. Chef Roberto brings a historical past in technological know-how to his passion for cooking, experimenting with conventional recipes and creating cutting-edge dishes prepared using traditional Italian cooking strategies with respect for the produce’s freshest.
A reading of the menu at AQUA Forte reminds visitors that everything is homemade on the web page and to order. Even the bread at AQUA Forte is baked each day, including classics like crispy olive-studded focaccia. The pasta is rolled fresh -also each day- for classic tagliatelle and deliciously unctuous ravioli or tortellini. All elements are sourced sparkling when available domestically or flown in from Italy.
Guests may begin their eating experience with refined antipasti choices such as Carpaccio di Zucchine (zucchini carpaccio with truffle oil, pistachio disintegrate, and ricotta cheese mousse) or Baccala Mantecato Alla Veneziana (Venetian style cod with more virgin olive oil on grilled polenta).
The conventional notes of Italian delicacies ring real within the pasta (‘Primi’) segment, paired with the greatest fine premium substances – Ravioli Alla Norma (ravioli full of eggplants, ricotta, a and pecorino cheese with clean cherry tomato sauce) and Tagliatelle al Ragu di Coniglio (tagliatelle with rabbit ragu), as an instance.
Guests can eschew the conventional carbs in choosing main courses like Polpo Alla Barese (octopus sous vide with smoked potato puree, parsley powder, and dry black olives) or Porchetta e Peperoni (rolled red meat stomach with herbs served with roast bell pepper salad and crispy crackling). For ‘Dolci’ (dessert) m,ove classic – tiramisu, panna cotta, Trio di Cioccolato e ricotta, and a fun selection of gelatos and sorbets l,ook forward to.
Each dish will be paired with wine from AQUA Forte’s outstanding wine cellar, housing a curated series of one-of-a-kind labels from Italy’s numerous wine regions. Guests will appreciate the restaurant’s dedication to ensuring that they can pair every direction or dish witahe suitable wine- the massive choice along with the premium labels may be ordered by using the glass or bottle. Non-alcoholic options include premium Italian waters, soft beverages, a spread of freshly pressed fruit juices, and Illy coffee.
The restaurant’s ambiance (designed with Team Architrave’s aid led by Principal Architect Madhura Prematilleke) is ideal for intimate, state-of-the-art food to fit the Galle Fort’s appeal of undying elegance. The dres’ code remains casual- so guests can take a long wander through the fortress’s many pathways before making their way to the restaurant.
Our guests are right here to experience an actual Italian eating experience, which means they must be comfortable and confident. We strongly believe in this philosophy when it comes to the food we serve as well. After all, Italian cuisine is so captivating because it can be state-of-the-art and hearty right now”, says Chef Roberto. Ian introduced: “We constructed this eating place to combine results easily into the Galle Fort as though it’s been right here forever- and we think this unit this e ideal level for the real stars here; real Italian meals and wine created and served in one of the maximum lovely places in the world.
They additionally thanked their companions, announcing, “We’re fortunate to have had terrific support regionally from our Attorney at Law and Public Notary Nilanga De Alwis, Suresh Perera of Sithagi Design and Engineering, nd Antara Solutions, our included employer partners for emblem design and digital advertising and marketing.”
The three friends are so charmed by Sri Lanka that they may be investing in a small luxurious boutique villa known as AQUA Villa with an annex restaurant, AUA Pazza, which will open in Midigama later this 12 months. They are satisfied that Sri Lanka will get better and more potent than ever from recent activities, announcing, “Sri Lanka is so beautiful, we will always go back and recognize others will too.
