From 16 to 26 September to the Shangri-La’s Far Eastern Plaza Hotel
From 16 to 26 September, legendary Italian pasta maker,
Shangri-La’s Far Eastern Plaza Hotel, Taipei has invited the internationally known King of Pasta Vincenzo Spinosi from Italy to introduce his pasta products, which Head Chef Antonio Tardi will flavor and present at Marco Polo Restaurant on the 38th floor.
Shangri-La's Far Eastern Plaza Hotel, Taipei has invited the internationally known King of Pasta Vincenzo Spinosi from Italy to introduce his pasta products, which Head Chef Antonio Tardi will flavor and present at Marco Polo Restaurant on the 38th floor. A set menu and a la carte menu will be available between September 17 and 26, 2010. A cooking class for guests and a wine dinner will take place on September 16 and 17, 2010 respectively. For more information or reservations, please call (02) 2376 3156.
Mr. Spinosi’s cooking class will be held from 11 a.m. to 12:30 p.m. on Thursday September 16, 2010 for NT$899 per person, which includes the Pasta Festival lunch. During the class, the famous pasta-maker will teach participants how to prepare three dishes: Spinobelli Omega 3 and Eggplant Roulade with Mozzarella Cheese Tomato and Basil Fondue, Spinosini Pasta Sautéed with San Daniele Ham, Lemon and Grana Padano, and Spinosini Lemon Tart with Vanilla Bourbon Sauce. The Pasta Festival, following the class, will feature a five-course menu.
The wine dinner, priced at NT$3,200 per person, features seven courses, including Spinosini Omega 3 tossed with Baby Shallot, Caviar and Crème Fraiche, Beef and Tomato Consommé Perfumed with Fresh Basils served with Poached Quail Egg and Spinosini, and Pear and Cinnamon Spinosini Fritters served with Calvados Sauce. Three selected Banfi wines, including Cum Laude Sant’ Antimo D.O.C. Castello Banfi 2004 will be served alongside the dishes.
Between September 17 and 26, 2010, guests can enjoy appetizers such as Spinobelli Omega 3 and Eggplant Roulade with Mozzarella Cheese, Tomato and Basil Fondue (NT$690) and Spinosini with San Daniele Ham and Melon, as well as pasta dishes like Spinobelli served with Calamari, Fresh Green Pea Sauce, Liguria Black Olives and Capers (NT$650) and Squid Ink Spinosi served with Spider Crabmeat and Fresh Sea Urchin (NT$790). For dessert, the menu features Assorted Ice Cream served with Fried Spinosini and Spiritozzi (NT$390), Pear and Cinnamon Spinosini Fritters served with Calvados Sauce (NT$390) and more.
Spinosi’s media links:
Christine Yen / Director of Communications
Tricia Chen / Assistant Communications Manager
Shangri-La’s Far Eastern Plaza Hotel, Taipei
Tel: (886 2) 2376 3138
Fax: (886 2) 2376 3151