A new page unfolds on the Venetian food scene with the reopening of Aromi Restaurant at Hilton Molino Stucky Venice and the new unmissable menu created by Executive Chef Ivan Fargnoli.
At Aromi Restaurant, diners will have the chance to immerse themselves in an innovative and intriguing gastronomic experience, enjoying the chef’s dishes, which blend international flavors, unusual ingredients and creative recipes. Quality and innovation give rise to new and delicious harmonies, declined in signature dishes and throughout the menu.
Take for example the Oriental Flavors Duck Consommé, which requires complex and extremely precise processing, in which lemon grass and ginger perfectly marry the woody aromas imparted by the slow baking of the meat. The result is a precious consommé of rare harmony. This dish, the result of long research that led to a perfect balance of flavors, best represents Chef Ivan Fargnoli‘s idea of cooking.
The Marinated Yellow Fin Tuna with “Milano-Torino” sauce, served with pan brioche and a spicy Toban Djan mayonnaise, in which the tuna absorbs the motes of vermouth and bitter following light marinating in the famous Milano Torino cocktail, then pan seared and served with toasted bread. The Toban Djan gives the accompanying mayonnaise a touch of Asian flavor, which goes perfectly with the rest of the dish.
The Risotto with tarragon, Venice Gardens Stucky gin and thinly sliced scampi is Ivan Fargnoli’s dish in which the Mediterranean enters most prominently: a risotto of disarming linearity, prepared with parmesan and tarragon, it is made unique by the aromas of the lagoon conferred by Stucky gin and is complemented by the fine beaten scampi.
The Australian Oceanic Moor Glacier 51, served with chorizo powder, marinated zucchini carpaccio, spinach, chorizo sauce and bouillabaisse is one of Ivan Fargnoli’s iconic dishes. Fine cod, flavored with the slight spiciness of Spanish chorizo, is paired with a skillful bouillabaisse and complemented by zucchini carpaccio, which enhances the flavors.
A truly unique option is the Lingotto di Vicciola, in which the highly prized Vicciola sees its softness enhanced by skillful cooking and its unmistakable flavor enhanced by pairing it with barbecued mini corn on the cob, classic agretti and a hazelnut sauce.
And to end this exquisite experience, the highly original Black Garlic Ice Cream, cream cheese, kumquat and puffed rice, a surprising dish in which garlic takes on the unusual guise of a dessert, combined with the bitter-sweet syrupy kumquat flavor that lends a unique and very pleasant character to the end of the meal.
For true food connoisseurs, the guided culinary journey is a must, with the seven-course tasting menu, paired with fine wines selected by the Maitre, in which the chef best expresses his concept of fine cuisine and leads the guest on a real journey into taste and delicacy.
A symphony of unparalleled flavors, a gourmet journey that is the result of expert research, passion for good food and love for quality that comes to life on the shores of Giudecca in a new season all to savor.
Hailing from Milan, with extensive international experience, Chef Fargnoli returned to Italy a year ago after a prolonged stint mainly in China, where he successfully managed the catering of prestigious hotels and restaurants, receiving international recognition for his culinary mastery.
Chef Fargnoli’s philosophy is a journey through Mediterranean and Far Eastern traditions, combining quality ingredients with innovative preparations and a focus on the aesthetic presentation of dishes.