High Life

42 品 意 大利和日本烹饪传统风格迥异。最近，一位主厨以 意式料理方法结合日本精华食材，技惊四座，上演 味蕾诱惑。 来 自 宝 格 丽 银 座 塔 Bulgari Il Ristorante Luca Fantin 餐厅的意大利主厨 Luca Fantin，是公认的亚洲顶 级名厨之一。他对日本当季本土食材如数家珍，精心烹煮 的各式菜肴口感更是妙不可言。 “许多客人首次品尝我烹饪的菜肴时都误以为是日本 料理。但事实上，它们是地道的意大利菜。”主厨说道。 “精致并非日料专属。” Luca Fantin拿手的海胆意大利面，冷热皆可食用。意 面冷却后的口感令人联想到日本的荞麦面。这道菜肴受经 典的培根蛋面启发，以浓郁绵密的北海道海胆取代鸡蛋， 而后搭配 Q 弹意面，优雅精致的美味吸引美食家争相前往 东京一饱口福。 I taly and Japan are countries that have very different traditions when it comes to gastronomy. Lately, one chef in particular has been rocking the dining scene and seducing connoisseurs’ taste buds with Italian methods of cooking and Japanese ingredients. Considered one of Asia’s best chefs, Chef Luca Fantin at Il Ristorante in Bulgari’s Ginza Tower might be from Italy, but he iswell acquaintedwith Japanese local produce and seasonal specialties. Refined and sophisticated, Fantin’s creations wowwith subtle flavors. “For a lot of guests, when they first taste my dishes they think it’s Japanese, but no. It is Italian,” he says. “Refinement is not necessarily Japanese.” Indeed, Fantin’s signature creation, sea urchin pasta, can be served hot or cold. When it is served cold, the cooling temperature reminds one of the Japanese soba, yet it is Italian pasta. Cooked to perfection with a thick, creamy layer of Hokkaido sea urchin sauce, the work of art is inspired by the classic carbonara, yet instead of egg, it presents a taste of umami on a bed of al dente pasta – delicious enough to tempt gastronomes to head to Tokyo for a night of elegant fine food finesse.