Aug 04, Colombo: Paolo Gavioli, Ian Fernàndez, and Roberto Vicario first got here to Sri Lanka a decade ago and watched the usa transform as they lowered back over time, spellbound by using the island and its many various charms. Of those charms, the Galle Fort captured their maximum creativity – wandering through its cobbled streets, they have been strongly reminded of small Italian villages or ‘Borghi’ lower back home, wherein classic architecture sets the stage for super Italian cuisine. Inspired, the trio opened their first Sri Lankan assignment in May – AQUA Forte serves authentic Italian food paired with the best wines from Galle Fort’s residential Leyn Baan Street.
In July, the restaurant became commemorated to serve Prime Minister Ranil Wickremesinghe and his spouse, Professor Maithree Wickremesinghe. The reception was additionally attended by Mr. and Mrs. Mohan Selvaraj, the Deputy Ambassador of Italy Allegra 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. Paolo, Ian, and Roberto had hosted them inside the restaurant’s spacious dining location with a seating capacity of 60, including a separate dining room on the upper floor that could accommodate 25 seats.
The VVIP guests dined on a customized 4-route menu created by Chef Roberto Vicario, the restaurant’s Executive Chef and Managing Director. Chef Roberto brings a heritage in science to his passion for cooking, experimenting with conventional recipes and developing modern-day dishes prepared with traditional Italian cooking techniques with an appreciation for the hottest produce.
A reading of the menu at AQUA Forte reminds guests that everything is homemade on-site and to reserve. Even AQUA Forte’s bread is baked daily, including classics like crispy olive-studded focaccia. The pasta is rolled clean daily for classic tagliatelle and deliciously unctuous ravioli or tortellini. All substances are sourced sparkling while available locally or flown in from Italy. Guests can also begin their dining with delicate antipasti choices together with Carpaccio di Zucchine (zucchini carpaccio with truffle oil, pistachio crumble, and ricotta cheese mousse) or Baccala Mantecato alla Veneziana (Venetian fashion cod with more virgin olive oil on grilled polenta).
The conventional notes of Italian delicacies ring real within the pasta (‘Primi’) section, paired with the best excellent top-rate ingredients – Ravioli alla Norma (ravioli filled with eggplants, ricotta, and pecorino cheese with fresh cherry tomato sauce) and Tagliatelle al Ragu di Coniglio (tagliatelle with rabbit ragu), for instance. Guests can eschew the traditional carbs in the desire of essential guides 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), cross traditional – tiramisu, panna cotta, Trio di Cioccolato e ricotta, and an amusing choice of gelatos and sorbets await. Each dish may be paired with wine from AQUA Forte’s extraordinary wine cellar, housing a curated collection of one-of-a-kind labels from Italy’s numerous wine regions. Guests may appreciate the eating place’s dedication to ensuring that they can pair each direction or dish with the best wine- the massive choice and premium labels can be ordered by way of the glass or bottle. Non-alcoholic options include top-class Italian waters, soft drinks, a variety of freshly pressed fruit juices, and Illy coffee.
The eating place’s atmosphere (designed via Team Architrave led by Principal Architect Madhura Prematilleke) is ideal for intimate, sophisticated meals to fit the Galle Fort’s charm of timeless elegance. The dress code stays informal- so guests can take a protracted wander through the fort’s many pathways before going to the eating place. “Our guests are here to revel in a real Italian dining experience, meaning they need to be comfortable and comfortable. We strongly consider this philosophy in terms of the meals we function well. After all, Italian delicacies are fascinating because they can be very sophisticated and hearty at once”, says Chef Roberto.
Ian added: “We built this eating place to combo results easily into the Galle Fort as though it’s been here forever- and we assume this unit the best degree for the real stars right here; real Italian food and wine created and served in one of the maximum lovely places in the world”. They also thanked their companions, saying “We’re fortunate to have had remarkable help domestically from our Attorney at Law and Public Notary Nilanga De Alwis, Suresh Perera of Sithagi Design and Engineering and Antara Solutions, our included employer companions for emblem design and digital marketing.”
The three pals are so charmed via Sri Lanka that they are also investing- a small luxurious boutique villa called AQUA Villa with annex restaurant AQUA Pazza will open in Midigama later this year. They are satisfied that Sri Lanka will get better and more potent than ever from recent occasions, saying, “Sri Lanka is so stunning, we will continually return and recognize others will, too.”