Parmesan cheese celebration at Sorrento Gastronomic Delights Photo Essays October 6, 2016October 29, 2020 Any food lover can swear by cheese and when one gets to experience the “Parmigiano Reggiano”, a legendary cheese that originates from the Parma region of Italy it’s pure ecstasy. Commonly known as the Parmesan, it is a relatively hard and granular variety of cheese. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia. Sorrento, the Italian eatery at Shangri-La’s Eros Hotel New Delhi has recently showcased a menu specially crafted with 12, 24 and 36 months aged Parmesan cheese. Maestro chefs Luigi Ferraro and Neeraj Tyagi paired some of the most delicious dishes with a selection of Italian wines. Here is our pictorial journey. While one tastes the three varieties of cheese in their raw form, the difference is quite evident. The 36-month-old cheese is more pungent and strong in flavour, the 12-month-aged cheese is subtle and soft on palate. The all-time favourite Bruchetta. This three tomatoes salad is a delight for healthy eaters. The silken Ravioli, filled with 24-month-aged parmesan cream brulee, was perfectly complimented by Masi’Levarie’ Soave Classico 2013. Enjoyed a delicious sfoglia of vegetables with 12-month aged Parmesan cheese with a selection of Italian wines at Sorrento. Italian maestro Luigi Ferraro brings with him more than two decades of hospitality experience from across the globe. This was certainly the best cheesecake I have had in a long time and the amazing part is that the chef didn’t use cream cheese. The 12-month-aged cheese was used to make it that gave a fluffy and light texture. Address: Lobby Level, Shangri – La’s – Eros Hotel, New Delhi, 19 Ashoka Road, Connaught Place, New Delhi 110001 Phone Number: 011-41191040 E-mail : sorrento.slnd@shangri-la.com Website: www.shangri-la.com Text and images by Supriya Aggarwal Follow THN on facebook, twitter and instagram Share on Facebook Share Share on TwitterTweet Share on Pinterest Share Share on LinkedIn Share Share on Digg Share