DISCOVERING AQUA PAZZA
AN EVENING OF COCKTAILS, CONVERSATION AND A SPECIALLY CURATED DINNER BY FOUNDERS CHEF ROBERTO VICARIO AND PAOLO GAVIOLI
A night of authentic Italian fine dining in the heart of Colombo – and so much more. It was a reminder of the power of food: to create intimate culinary experiences, bring diverse people together, share stories of culture and present imaginative interpretations where tradition meets modernity. It was a rite of passage; a gastronomic journey exemplifying how intricately connected Italians are to their cuisine and the passion with which they embrace it.
PROSCIUTTO DI PARMA E PAPAYA An elegant presentation of slow aged Parma ham from the Parma region of Italy with an unexpected local infusion; cured papaya. The slightly sweet, savoury flavour and silky texture of the paper thin ham, presented alongside a well-seasoned slice of papaya, made for an unlikely pairing – yet one that reflected Italian heritage and the Sri Lankan tropics coexisting aesthetically on a single plate. The delicate rosy pink of the Parma ham, styled with the vivid coral orange of the papaya, created a striking visual composition.
RAVIOLI DI MAGRO Simple yet sophisticated, the handcrafted ravioli – an Italian stuffed pasta dating back to the Middle Ages – was filled with creamy ricotta cheese and fresh spinach. Taking a closer look, the crimped edges around each ravioli went beyond their decorative function helping to seal in the decadent filling. Deriving from the Italian word for ‘recooked,’ ricotta is traditionally made by reheating the whey left over from the production of other cheeses. The dish’s fidelity to authentic Italian cuisine was enhanced by a sage butter sauce with a rich, rounded flavour and nutty texture, creating a comfort dish that was aesthetically pleasing.
PESCE ALL’ACQUAPAZZA Translated as ‘fish in crazy water,’ this classic Italian dish originating from Campania comprised a wine poached barramundi fillet. Deeply savoury, the natural sweetness of the cherry tomatoes, gentle bitterness of the Taggiasca olives and bursts of acidity from the capers made for a dish that was light, aromatic and satisfyingly. Garnished with delicate microgreens and finely sliced potatoes, the highlight lay in its broth – olive oil combined with oceanic juices from the fish bone.
TIRAMISU DI AQUA FORTE Airy, light and velvety smooth, the tiramisu is the signature dessert of AQUA Forte Galle, the sister restaurant of AQUA Pazza. Made with authentic savoiardi biscuits crafted in-house and soaked in freshly brewed espresso with smooth creamy mascarpone and cocoa powder, the sweet course deserved the limelight in its own right. A relatively new entrant to the Italian dessert menu, tiramisu – which translates as ‘pick me up’ – made its appearance around the 1960s or 1970s and has been captivating diners ever since. Deceptively simple, the key to the quintessential tiramusu lies in the sum of its perfectly combined ingredients.
Visit Aqua Pazza at Park Street Mews for a fine dining experience that is indulgently baroque, rooted in Italian classicism and modern in its little twists – and most of all, curated with love, passion and a homage to Italy.
