Think Sicilian food, and you may conjure an image of steaming bowls of spaghetti being consumed by a well-dressed mafia boss sitting alone in a dark corner of his favourite family restaurant, bodyguards scattered solemnly around him pretending to read their newspapers.
Enjoying authentic Sicilian food at Bene restaurant at Sheraton Macao, the atmosphere could not be more different, but the hearty flavours are likely very similar.
Bene exudes an open, friendly yet elegant and classy feel, with its lush décor and floor-to-ceiling glass walls surrounded by sub-tropical gardens. Warm and welcoming, the tempting aromas of the open stone fire oven promote an atmosphere of relaxation and enjoyment.
Heading the kitchen is Executive Sous Chef Gaetano Palumbo, a native of the southern city of Sciacca, an old fishing town in Agrigento Province, which is often hailed as the culinary heart of traditional Sicilian cuisine.
“In Sicily, cooking is a central part of the community and family life. Everyone has a passion for good food and great produce, and learning the art of cooking is just as important as enjoying the pleasure of eating fine food.”
Since honing his culinary skills in several of Rome’s most highly regarded Italian restaurants, including leading hotels The Lord Byron and The Hassler Hotel, Chef Gaetano has worked throughout Asia since 2003. At the Sherwood Hotel in Taipei, Chef Gaetano was in charge of Toscana Italian Restaurant. In 2006, he moved to Rossini’s at Sheraton Grande Sukhumvit, Bangkok, then to Royal Orchid Sheraton Hotel & Towers, Bangkok as Executive Sous Chef, where he showcased his signature combination of authentic and modern Italian flavors. He has received qualifications as Master Italian Chef from the Academia Barilla, and is also a certified Sommelier of Wine.
“When preparing my dishes I believe the key is to choose top quality ingredients, and cook simply and elegantly, always keeping the original flavours. I also use a lot of extra virgin olive oil, so the food becomes full-bodied”, explains Chef Gaetano.
“Food transports your memory, so when I cook something it must stay with you, stay in your mind in the future. So this is what we want to do, to create that experience,” he adds.
Chef Gaetano notes that Sicily was one of the most important Mediterranean ports in the past, so there are many influences in its cuisine, from Arabic and French to Greek and Spanish.
“There is more garlic and onions from France, and nuts and raisins from Arabic cultures, which is different from northern Italian food which uses more cream and eggs”.
Before Christmas, Bene celebrated truffle season with a special menu featuring a selection of Chef Gaetano’s sumptuous truffle creations.
“November – December is the best time for truffles, and 2013 was a good year with ideal weather conditions,” he says.
“Truffles are like a beautiful woman with a bad attitude,’ jokes the chef, referring to their rich but delicate flavours. “They are considered a diamond in the kitchen, and in the past were only served to royalty. This season the price was around MOP25,000 per kilo, but we tried to keep the prices of our dishes affordable so people could experience these wonderful flavours”.
Despite their intensity, white truffles are very delicate and elegant, and great care must be taken when using them in dishes. According to Chef Gaetano, truffles match well with such ingredients as mushrooms, cheese, egg yolks, butter, fois gras, and homemade pasta.
“My idea was to find one ingredient to combine with the truffles that guests may not have been expecting, and combine with a wine pairing, to really offer a memorable experience. For our risotto with white truffles we use Jerusalem artichokes, one part pureed, one part boiled, one part fried, so when you eat it you have three types of textures, together with sweetness and elegance”.
While truffle season is over for now, other delicious signature items at Bene include Misto di Pesce Gratinato del Mediterraneo, Pasta Carbonara in a Cheese Wheel, Tomahawk Beef with bone, Master Kobe Wagyu Beef Sirloin, Risotto ai Funghi Di Bosco, Pizza Quattro Formaggi and Wood Fire Oven Baby Chicken Casserole.
The restaurant also features an extensive selection of international wines and a handful of signature cocktails including Espressotini, Strawberry Basil Mojito, and Bloody Balsamico.
