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Mar 18
His new simple, seasonal menus pay close attention to the smallest details, using fresh and top quality ingredients that do not exceed six per recipe so as not to confuse the palate. Fresh, artisanal pasta and bread are made daily following traditional recipes from all regions of Italy. The finest imported products are used, ranging from Burrata, Parmigiano, and Pecorino cheese, to olive oil and Prosciutto San Daniele. The crockery is also imported from Europe, featuring a classic-modern design that emphasizes the presentations of dishes.
Highlights of the new menu offerings include an asparagus tart with Parmesan fondue, Fontina cheese and black truffle; handmade potato gnocchi with duck ragout; and a Beef Tenderloin topped with a potato and Portobello "tortino" and dressed with Mustard Butter and Barbaresco Wine Sauce. Waiters expertly advise on wine pairings from the 47 varietals included as part of the all-inclusive nightly rate.
Prior to his new position, the Genovese Chef Fulvio collaborated with Chef Mauro Elli, a two star Michelin Star holder. He also studied new culinary techniques with Chef Fabio Tacchella, captain of the National Italian Chefs Academy and winner of the 2014 worldwide competition.
Open for adults and children nightly from 6 – 11 pm, the new space in the Ambassador Section of the resort seats 140 people with a birds-eye view of the flora and fauna of the Yucatan Peninsula's jungle. Architect Ernesto Vela is responsible for the interior design of Lucca, which boasts a spacious wine room that can hold over 400 bottles. He previously completed the interior design of the other five gourmet restaurants at the resort and its Presidential Suites.
For more information on Grand Velas Riviera Maya, call 1-888-407-4869 or visithttp://rivieramaya.grandvelas.com/.
Top Italian Chef Helms the “New” Lucca Restaurant At Grand Velas Riviera Maya
Riviera Maya, Mexico (March 18, 2016) Conjuring up culinary visions of what he calls the "Bel Paese," beautiful country, with his Italian cuisine, Chef Fulvio Ferretto has taken the helm at the "new" Lucca restaurant in the Grand Velas Riviera Maya.
His new simple, seasonal menus pay close attention to the smallest details, using fresh and top quality ingredients that do not exceed six per recipe so as not to confuse the palate. Fresh, artisanal pasta and bread are made daily following traditional recipes from all regions of Italy. The finest imported products are used, ranging from Burrata, Parmigiano, and Pecorino cheese, to olive oil and Prosciutto San Daniele. The crockery is also imported from Europe, featuring a classic-modern design that emphasizes the presentations of dishes.
Highlights of the new menu offerings include an asparagus tart with Parmesan fondue, Fontina cheese and black truffle; handmade potato gnocchi with duck ragout; and a Beef Tenderloin topped with a potato and Portobello "tortino" and dressed with Mustard Butter and Barbaresco Wine Sauce. Waiters expertly advise on wine pairings from the 47 varietals included as part of the all-inclusive nightly rate.
Prior to his new position, the Genovese Chef Fulvio collaborated with Chef Mauro Elli, a two star Michelin Star holder. He also studied new culinary techniques with Chef Fabio Tacchella, captain of the National Italian Chefs Academy and winner of the 2014 worldwide competition.
Open for adults and children nightly from 6 – 11 pm, the new space in the Ambassador Section of the resort seats 140 people with a birds-eye view of the flora and fauna of the Yucatan Peninsula's jungle. Architect Ernesto Vela is responsible for the interior design of Lucca, which boasts a spacious wine room that can hold over 400 bottles. He previously completed the interior design of the other five gourmet restaurants at the resort and its Presidential Suites.
For more information on Grand Velas Riviera Maya, call 1-888-407-4869 or visithttp://rivieramaya.grandvelas.com/.