Guest Chef Vito Mollica from Il Palagio at the Four Seasons Hotel Firenze prepares a special dinner menu and a delicious Brunch for Aqua Restaurant at the Four Seasons , February 5-10, 2013
Chef Vito Mollica will prepare a special dinner menu with his most loved signature dishes beginning February 5, and the event will end with the carnival-themed Sunday Brunch on February 10, 2013 at the Acqua Restaurant of the Four Seasons Hotel Istanbul at the Bosphorus.
Chef Vito bases his kitchen philosophy on “knowing the man behind the produce,” personally scouring the markets and Tuscan countryside for independent producers who share his passion for quality. “The main value of any dish is the quality of the ingredients,” he explains. “If they have been produced with care, it comes through in the taste. Then the more simply you cook the ingredients, the more you will allow the flavour to come through.”Known as a Chef with a detailed obsession to find the best ingredients, he came to Istanbul for a pre-visit in January to work on his menu with Aqua’s culinary team and meet the local suppliers.
“My favourite cuisine is Mediterranean, and Turkish food is part of that. During my visit to Istanbul, I was impressed about the assortment of bread, quality of the lamb, fresh vegetables and delicious soups; something that I really want to learn is the dessert with pumpkin,” says Chef Vito when he is asked his thoughts on Turkish cuisine and his favourites.
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