Be inspired by Head Chef Andrea De Paola’s deep affection for three maternal figures in his life with an exclusive Mother’s Day menu at Zafferano.
Four heart-warming dishes showcase sentimental accolades to the significant influences of these women. Exclusively available for lunch on Friday 7 May and Saturday 8 May, and for lunch and dinner on Sunday the 9th of May, the four-course menu is priced at $88++ per person.
Nonna, Chef Andrea’s grandmothers love for the family expressed through long hours in the kitchen, ignited Chef’s earnest passion for food. When he was nine, he laboured at the stove for many hours with her while making his first tomato sauce – a must-have in all Italian kitchens.
For the Mother’s Day menu, Chef condenses these fond memories into the first course of melanzana, his rendition of the classic parmigiana dish that his late grandmother would cook almost every weekend.
The classic Italian flavours and simple ingredients are carefully adjusted with modern cooking techniques and respect to time-honoured traditions. The result: a refined interpretation with roasted eggplant, smoked caciocavallo, confit tomatoes and pickled basil with a caramelised veneer and crisp edges. Chef Andrea’s unwavering faith Filled with gratitude for his mother’s unceasing belief in him throughout his culinary pursuit.
Spaghetti, monk fish ragout, rucola pesto
To honour his mother-in-law, Chef Andrea’s immediately thought of cacciucco alla Livornese – merluzzo comprises black cod, confit scampi, and saffron cacciucco made with a luscious seafood bisque. She had often mentioned how she would love to try the classic Tuscan fish stew, a dish she had never tasted. When she visited the couple in Singapore six years ago, Chef took the chance to cook for her for the first time and prepared a modern take on the hearty stew.
To the three amazing mothers, the picturesque bayside city of Naples is a common thread weaving through the trio of maternal figures in Chef’s life. Dedicating the final course to all three nurturing mothers in his life, the dessert showcases a union of two decadent Neapolitan desserts – baba is perfumed with the fragrance of Yamazaki whisky, Italian Abate Fetel pears, and ricotta. Grandmother’s beloved dessert of rum babà is combined with the delicate flavours of pear and ricotta cake, a favourite of his mother and mother-in-law, for a special treat.
Reservations can be made via phone at +65 6509 1488 or email [email protected]
a. 10 Collyer Quay, Level 43 Ocean Financial Centre, Singapore 049315
w. zafferano.sg
