The Calcutta Porkaddicts, a group of pork lovers from all across the city, curated a mouth-watering Italian dinner on Friday, June 30, at Ottimo, ITC Royal Bengal. This diverse group of pork lovers unite every month to come up with unique culinary experiences, featuring, of course, pork. Over the last five years, The Calcutta Porkaddicts have curated many such events not only in Calcutta but outside of it too, taking it to different cities.
At the recent culinary meet, 43 members of the group were invited to experience Ottimo’s scrumptious Italian cuisine married to pork. From the salad to the main course, the meat in focus was incorporated into the dishes in various ways. Each dish was paired with an exquisite tipple to add to the flavours. t2 dropped by.
“The theme of the event was pork, so we have articulated all five courses with pork using authentic Italian flavours. Ottimo is known for the pork belly we use which we have today at our dinner. I hope the Porkaddicts enjoy the dinner,” said Hitesh Hinduja, sous chef, ITC Royal Bengal.
Cavolifiore E Nduja was a creamy cauliflower soup with a Nduja toast which was a crusty white bread rubbed with a clove of garlic and olive oil.
Raviola Alla Carbonara was egg-yolk-filled ravioli in carbonara sauce, with pancetta.
To start, there was Insalata Caesar Con Pancetta, a Caesar salad with pancetta, with sliced bacon strips.
Maiale Belga E Risotto was a creamy risotto served with 72- hour sous vide (a cooking method by vacuum sealing) Belgium pork belly and juniper berry jus (gravy made out of meat juices).