At This Special 'Apericena,' Fine Italian Food and Wine Were the Star

The overall vibe was warm and energetic at the special ‘Apericena’ at Chef Margarita Fores’ The Loggia at Palacio De Memoria in Parañaque City one evening in November. The event was hosted by gracious food and wine connoisseurs The Tasting Club in collaboration with the Embassy of Italy and Chef Gaita Fores herself. 

The objective was simple: to highlight different culinary specialties, as well as wines, from various regions across Italy to coincide with the Italian Cuisine of the World Week that week. The country is famous for its rich history, culture, and culinary heritage, and Apericena—which is a contraction of the words aperitivo, or aperitif, and cena, which means dinner—sought to give guests a taste of some of the best Italy has to offer.

Italian Ambassador to the Philippines Hon. Marco Clemente

Photo by The Tasting Club.

ALSO READ

The Tasting Club Wants You To Experience Filipino Craft Gin

E-numan Is Fun With an Award-Winning, Philippine-Made Craft Gin

Chef Gaita and her team outdid themselves preparing a slew of dishes that hewed close to traditional Italian offerings. She started guests off with antipasti that included Pizza Con Burratta (Pizza with Burrata), Gnocco fritto con prosciutto di Parma (Fried Gnocco with Prama Ham), Duetto di olive repiene con maionese al limone (Duet of fried stuffed olives with lemon mayonnaise), Aarnacini di riso ‘al telefono’ con maionese al basilico (Rice arancino ‘al telefono’ with basil mayonnaise). These were paired with Masottina, Prosecco Colleczione, 96 Rosé, an organic wine composed of 90 percent Glera and 10 percent Pinot Noir.

Photo by The Tasting Club.

This was followed by Granchio tenero fritto (fried soft shell crab) paired with Capersante con vino binaco (scallop with white wine) paired with Azienda Agricola Arianna Occhipinti, SP68 Bianco 2021.

Photo by The Tasting Club.

The pasta course was Spaghettini con sardine, finocchi, pinoli e uvetta (or spaghettini with sardine, fennel, prime nuts and raisin) followed by Branzino Fritto de pesca sostenible (fried seabass from sustainable sea fishing) washed down with Marco Barbam Barbabianca 2021.

Photo by The Tasting Club.

After, Chef Gaita served a Crostini con pate de fegato c salvia fritta (costino with liver pate und fried sage) and Tortellini alla panna (Mortadella and parmesan tortellini with cream) paired with Carntine San Marzanom Tramari Rose di Primitivo 2021.

Photo by The Tasting Club.

There was a risotto course: Risotto al formaggio Piave c tartufo (Risotto with Piave cheese and truffle drizzle) that paired well with G.D Varja, Barbera d'Alba 2020, followed by Pappardelle al ragu di anatra e parmigiano (homemade pappardelle with duck ragu and parmesan) and Agnello scottadito con lardo (Lamb sottadito wrapped in lard) with a beautiful Avignonesi, Vino Noible di Montepulciano 2015.

Photo by The Tasting Club.

Finally, dessert was a gorgeous Tartufo al cioccolato fondente (Dark Chocolate truffle) paired with Giculo Cocchi, Barolo Chinato.

Photo by The Tasting Club.

As explained by The Tasting Club co-founder Kevin Charuel, the Apericena was a great occasion to experience oenological innovation and culinary tradition from Italy.