Michelin-starred Chef Enrico Bartolini & Terre del Sole | BiCE Mare Dubai

The olive oil might be branded as Italian, but if you look in depth, it’s not always from Italy.

My Italian counterparts are passionate about olive oil; amongst a few other ingredients and I’ve been told countless times, the best kind of olive oil: an extra virgin that’s been cold pressed. Essentially, a process that uses only pressure producing a higher quality of olive oil that is naturally lower in acidity and robust in taste.

Terre del Sole olive oil
Terre del Sole olive oil

Terre del Sole, some of the best extra virgin olive oils hails from Italy, produced by Consorzio Nazionale degli Olivicoltori (CNO), a 60-year-old Italian organization of more than 200,000 small olive producers. CNO have implemented an unprecedented system of traceability and certification for extra virgin olive oil that provides a guarantee to the consumer not only of the origin of product but that from cultivation to commercial distribution; best practices have been adhered to throughout.

Now with statements as such, you’re bound to purchase a quality product observing standards in quality and hopefully, in taste as well.

In recent years, Dubai has been graced with the presence of many Michelin Star Chefs. A trend that is bound to continue down the line, with hopes that sooner or later, a Dubai based chef would someday be crowned with a famed star.

But for now, let’s celebrate with the likes of renowned two-Michelin starred Chef Enrico Bartolini, the youngest Italian chef to receive a star who has created a special five-course menu with a meal that’s unique with each course including a hint of Terra del Sole olive oil.

My taste buds experienced a fusion of flavor from the five-course menu. A few that teased with the essential ingredients masked with subtlety of the olive oil, while the warm potato foam with zabaglione and salmon eggs confused rather than excite.

Warm potatoes foam with zabaglione and Bailk salmon eggs
Warm potatoes foam with zabaglione and Bailk salmon eggs

Personally, the highlights of the night: a homemade pasta with caciucco sauce (made from 12 different type of fish), some lime zest and grilled octopus and, a succulent 10-hour slow cooked veal cheek with celeriac cream sauce. Topping the night, dessert with its crunchy herbs biscuit base with caramelized banana and Bronte pistachio ice-cream offered a keen insight to the style of Chef Enrico and a taste of Terra del Sole!

Homemade pasta button with caciucco sauce, lime zest and grilled octopus
Homemade pasta button with caciucco sauce, lime zest and grilled octopus
10 hour slow cooked Veal Cheek with Kumquat and celeriac cream sauce
10 hour slow cooked Veal Cheek with Kumquat and celeriac cream sauce
Crunchy herb biscuit, caramelized banana and Bronte pistachio ice cream
Crunchy herb biscuit, caramelized banana and Bronte pistachio ice cream

A daring menu that’s fit for an adventurous palate and a night filled with interactions with Chef Enrico and all things olive oils.


The special menu by Chef Enrico is priced at AED 550 per head and available from 24 March to 30 April at BiCE Mare, Souk Al Bahar.
+971 4 423 0982

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