In conjunction with the month-long gourmet programme Gusto Italiano – a series of dinners and culinary classes featuring outstanding local culinary stars and renowned Italian restaurants across the island – the Flavours of Italy Culinary Workshops held at ToTT offer gourmands an opportunity to interact and learn from their favourite Italian chefs.

Read about my Gusto Italiano dinner experience at Il Lido here: https://melicacy.com/?p=6194

I recently attended the Flavours of Italy Culinary Workshop featuring Gabriele Piegaia of Burlamacco Ristorante.

Some background info on Chef Gabriele: He started out at Michelin-star kitchens in Italy, namely Ristorante Antica Zecca and Ristorante Antica Osteria del Bai, before arriving in Singapore in 2001. His previous appointments were at Senso Ristorante, Hotel Michael and as Executive Chef at Alkaff Mansion Restaurant before Gabriele decided to strike out on his own. The Tuscan-born chef now shares his native tradition and food as Executive Chef and Co-Owner of Burlamacco Ristorante.

Here are two recipes to share:

Recipe 1: Trippa Alla Burlamacco (Beef Tripe Stewed in Fresh Tomato Sauce, Parmesan Cheese and Parsley)
Makes 4 portions
Cooking time: approximately 30 minutes

Ingredients:

- 1kg beef honeycomb tripe
- 100g carrots
- 100g celery
- 100g onion
- 2 cloves garlic
- 100ml extra virgin olive oil
- 50g Galliano L’Autentico liqueur
- 100g butter
- 100g parmesan cheese
- 100g tomato sauce
- 20g parsley
- 5g dry oregano
- Salt and black pepper to taste

Method:

1. Boil the tripe for 1 hour for 5 times and rinse well each time.
2. Once cooked, cut the tripe into small strips of 3.1cm length.
3. Cut all the vegetables in julienne and place in a big pot. Add in the extra virgin olive oil and place over heat.
4. Add the tripe and the Galliano L’Autentico liqueur. Mix it well.
5. Add all the remaining ingredients and adjust the taste.
6. Serve.

Recipe 2: Paccheri Al Nero Di Seppia (Paccheri with Squid Ink)
Makes 4 portions
Cooking time: approximately 30 minutes

Ingredients:

- 2kg pasta Giuseppe Cocco
- 500g leek
- 100ml extra virgin olive oil
- 1kg tomato, peeled
- 200g squid ink (you can purchase it at Burlamacco Ristorante or any gourmet grocers)
- 20g basil leaves
- 20g parsley
- 1 chilli padi
- 50g butter
- 100g parmesan cheese
- Dry oregano to taste
- Salt and pepper to taste

Method:

1. Cut the leeks into small pieces and cook it over a low fire in a pan with extra virgin olive oil and chilli padi.
2. Add the tomato and squid ink, then cook for another 20 minutes.
3. Add the herbs and adjust the taste. The sauce is now ready.
4. Cook the pasta in boiling salted water. Once it is cooked, drain it and toss the pasta with the sauce.
5. Whip it with butter and parmesan cheese and serve.

Big thanks to Chef Gabriele Piegaia for sharing his recipes and Gusto Italiano for this workshop. Can’t wait to try more of his dishes at Burlamacco Ristorante.