On arrival at Ferringi Grill ,where the pinnacle of gourmet dining experience collides with connoisseurs of all fine things in life,Mr Vincenzo Spinosi,touted by the press as ‘The prince of pasta’ hastened to welcome me in his signature style – open arms and an affectionate hug.
After the introduction by Chef Franco,the executive chef of Shangrila’s Rasa Sayang Resort and Spa,I was greeted by a fiery exchange of Italian between the two men .Little did I know that I was about to interview a famous Italian who spoke only the language of Don Corleone. Unprepared for this scenario in which Mr Spinosi spoke rapidly in his native tongue , I felt rather lost .This confusion lasted for at least 10 minutes before the charming English speaking chef Marco peeped out from the kitchen.He has joined Mr Spinosi to lend his creative touch to Spinosini 2000,the Ferrari of Pasta,I was informed.
Due to Vincenzo Spinosi’s tireless effort and colourful personality ,he has stamped his product with his personal charm .He did not seem to be aware of the language barrier as he navigated his explaination to the delight of his audience.From his suitcase,Mr Spinosi whipped out fresh eggs from his farm in Marche, extra virgin olive oil and all the equipment for the instant preparation of Spinosini 2000 which has risen to the status of International haute cuisine owing to the imprenditore’s vision to put his innovation in every kitchen of fine restaurants in London,New York,Hong Kong ,Tokyo,Paris and many other glittering cities.Spinosini pasta can be enjoyed in Petrus in Hong Kong ;San Domenico in New York and many michelin star restaurants in Italy and other cities.Embraced by celebrity chefs like Paolo Antinori and Michelin star chef,Igles Correli,Mr Spinosi is well respected among the culinary circuit worldwide. Although Spinosini 2000 has won him the ‘Five Star Diamond Award’ from the American Academy of Hospitality and Sciences of New York,he remains modest.His spirit of generosities is one personality trait that one can’t help but be touched by.
He explained through his partner in crime ,chef Marco,the representative from Executive Committee of the Italian Federation of chefs, that
‘ my father started making hand made pasta for his friends in the year 1933 and now Spinosini can be found in Harrods but we still retain the traditional way of making pasta .’
Chef Marco, explained that this was the first time in the history of Spinosini 2000 that an attempt was made to create appetizer ,main course and desserts with the versatile pasta.I was puzzled how one achieves that but sensing Chef Marco’s confidence ,I eagerly await the experience.
Before lunch was served at the much anticipated event organised by Foodfriends, an animated kitchen theatre performed by Chef Marco and Mr Spinosi had the crowd in stitches .Holding the audience captive with his signature dish, Mr Spinosi explained that’ Spinosi pasta is like a beautiful woman that needs little makeup’ .At this,he gave his pasta a twirl to show its softness .For him,the pasta is the star and the sauce an accompaniment.’There are 10 fresh farm eggs added to each kilo of flour in pasta Spinosi compared to 4 eggs as required by the law in Italy.These eggs come from Livorno hens raised in my own farm and they are fed with a diet of cereals and cold pressed sunflower oil rich in Omega 3 and vitamin E.’He cooked the pasta in a boiling pot of water for about 2 minutes before removing it to cook in a flat saucepan with low fire.Afterwhich he added a good measure of extra virgin olive oil, lemon zest and a pinch of salt and his masterpiece is almost ready .Sprinkle some freshly grated permesan and viola,the dish is complete with a lemony fragrance that wafted through the room.The ladies took a good whiff and it almost sent them into a dreamlike state.
From the laughter to the enthusiastic applause,the performers delighted the audience with their light hearted demonstration.Chef Marco and Mr Spinosi made a hilarious couple.Where one is fiery and colourful in nature,the other is calm and worldly.The juxtoposition is comical and theatrical.
The 3 course lunch menu prepared by Chef Marco featured the following:
Egglant Cannelloni Filled with Basil,Tomato and Spinosini
Spinosini with Saffron cooked with Sea Harvests
Spinosini Tart with Citrus Cream
While main course was being served,Mr Spinosini plonked himself in the middle of our table and regaled us with his gallery of memorabilia collected over the years ….these showed pictures of Ferragamo enjoying his pasta; there were pictures showing chefs of the Pope and the late Princess Diana visiting his factory ;it even depicted a newspaper cutout featuring Mr Spinosi cooking pasta 10,000 metres above sea level.
A pasta maestro and a stylish Italian chef made a good pair -they offered the guests a feast for all 5 senses and a glimpse into the pasta world.What a delightful morning orchestrated by Foodfriends.
