Final Instalment of the Ricciotti Pizza Pasta Grill series

Proudly displayed on the walls of Ricciotti Pizza Pasta Grill are mural drawings of world famous celebrities and historical figures from Italy. See how many of them you are able to distinguish. 

Ricciotti has both indoors and outdoors dining concept. 

Ricciotti Pizza Pasta Grill even has a comprehensive collection of fine wine at its outlet at The Star Vista. 

Many thanks to Mr Lim Jia Wei, Marketing Manager from Ricciotti Pizza Pasta Grill for hosting and organising this Food Tasting Session, and to Executive Chef Gero DiMaria for taking time to cook for us, and being interviewed on STREET FOOD WARMS YOUR HEART. 

For those readers who are patiently reading my blog post, here is a chance to win a mystery prize from STREET FOOD WARMS YOUR HEART. Simply email me at naomicpk@gmail.com your answer to this question below : 

What are the core ingredients to making a  good Supplì ? 

Executive Chef Gero DiMaria Interview - Ricciotti at The Star Vista

After the Food Tasting Session I have the opportunity to interview Executive Chef Gero DiMaria with the questions below :

1. What is the 4  core ingredients you would use in most of your dishes?
2. What is the secret to making great pizza, cozze, pasta?
3. What makes  Italian cuisine differ from other  cuisines e.g. European, Mediterranean, Asian ?
4. Who is the person who most inspires you? 
5. What do you hope to achieve in your  culinary career ?
6. What is the period in  your career that is the most memorable?
7. What is the  dish you created  that received greatest compliments & accolade ?

Pizza Bread - by Executive Chef Gero DiMaria at Ricciotti, The Star Vista

There are four types of Pizza Bread available for diners to choose from at Ricciotti Pizza Pasta Grill. 
PANE CIPOLLA - Red onion, sage, olive oil, parmesan

PANE PAPRIKA - Paprika, chilli, mixed herbs, olive oil

PANE AGLIO E ACCUGHE - Garlic, anchovy, olive oil, parsley, rosemary

HOMEMADE FOCACCIA BREAD - Flavoured with sundried tomato and rosemary. Served with olive oil and balsamic vinegar reduction

For the food tasting I tried the Pane Cipolla - the fresh sage, onion, olive oil, and Parmesan cheese are added as topping for this pizza bread. The hand made pizza dough is chewy to the bite yet maintain  its crispiness on the top. The onion adds a sweetness to this pizza bread.

Bruschetta - by Executive Chef Gero DiMaria at Ricciotti, The Star Vista

Bruschetta is an antipasta from Italy, made with grilled or toasted Italian bread or baguette slices coated with a layer of raw garlic, sea salt, pepper, olive oil, and topped with a variety of ingredients: red pepper, onions, tomatoes(Pomodoro), mushrooms(funghi), beans, cured meat (Parma ham), cheese (Parmesan, Mozzarella). 

At Ricciotti Pizza Pasta Grill, Executive Chef Gero DiMaria serves 6 different types of Bruschetta : 

1. Mista
2. Prosciutto 
3. Salmone
4. Funghi
5. Pomodoro
6. Aglio 

For this food tasting session, Executive Chef Gero presents the Mista : mixed bruschetta platter of pomodoro, funghi, salmone. 

The grill patterns are visible on the thinly sliced Italian bread, seasoned with garlic, extra virgin olive oil, freshly grounded pepper, sea salt. 

The funghi bruschetta (centre) has the shaved Parmesan layered on top of the sauteed mushrooms, with a drizzle of truffle - a delightfully crunchy bite. 

The pomodoro bruschetta (left) has fresh tomato, fresh Italian parsley, basil and extra virgin olive oil  layered on the bread. 

The smoked salmon bruschetta (right) is beautifully curled on the bread on top of the rocket salad, and is chewy to the bite. 

Caesar Salmon Salad - by Executive Chef Gero DiMaria at Ricciotti, The Star Vista

At Ricciotti Pizza Pasta Grill, Executive Chef Gero DiMaria serves up a great Caesar Salmon Salad. He uses fresh Romaine lettuce, smoked salmon, egg garlic croutons, grated Parmesan cheese, season with black pepper in this salad dish. 

The Parmesan cheese give this dish a cheesy layer, and the crisp Romaine lettuce with the freshly boiled egg, blends in well with the thinly sliced smoked salmon, these together with the Chef's special salad sauce, gives  a winning appetizing bite to this dish. 

Supplì - by Executive Chef Gero DiMaria at Ricciotti, The Star Vista

Supplì = Italian for French language's  Surprise, is an Italian snack native from Lazio, Italy, and consists of Risotto rice, with meat sauce (Ragu) and raw egg wrapped around a Mozzarella cheese cube, moulded into an oval or round shape, rolled in flour, raw egg, then breadcrumbs, and finally deep fried in  oil. 

Before I go further to share my experience tasting the Supplì at Ricciotti Pizza Pasta Grill, let me share with you a video from Italian Food Net           (http://www.italianfoodnet.com/eng/video/suppl-eng#social) that teaches you how to make the humble Supplì.

Now having seen how the Supplì is made: the next time you bite into the humble Supplì, be mindful of the many efforts and steps that going into making that chewy stuffed fried Italian rice ball. 

The humble Supplì may look ordinary, but there are many ingredients & steps that goes into making it. 

The core basic ingredients are : Risotto rice, Mozzarella cheese cubes, Ragu sauce, eggs, Parmesan, butter, Extra Virgin Olive Oil, Salt, Meat Stock, flour & bread crumbs ( to coat the Supplì)

Over at Ricciotti Pizza Pasta Grill, Executive Chef Gero DiMaria uses Risotto rice, Mozzarella cheese cubes, Ragu sauce, eggs, Parmesan, butter, Extra Virgin Olive Oil, Salt, Meat Stock, flour & bread crumbs to make Ricciotti's Signature rounded  Supplì. When you bite into the Supplì, the Mozzarella cheese oozes out of the rice ball, and its cheesy texture blends well into the savoury Ragu sauce. The Supplì is best eaten with your hands !