熱情執著分享美好 ‧ 美好分享

 

 

一粒米
一世界

執著三:一粒米,一世界!

 

歐洲米鄉的標準口感,七分熟:

義大利人不只吃麵要求彈牙,連吃起米來,堪稱歐洲米鄉的義大利,也同樣有自己的一套美學標準,同樣要求嚼勁。品種和形狀都特別的義大利進口米,因為米粒大,生米烹煮時,熱氣不易透入米心,義大利人也就特別保留了煮到六七分熟時的口感,這是其他國家所沒有的。

 

最道地的料理,烹煮最經典的口感:

不怕被客人誤會沒煮熟,為了追尋原味,帕莎蒂娜特別進口義大利米,並堅持義大利的作法,先以洋蔥、月桂葉炒過,再把義大利米拌入均勻後,加入雞高湯,讓米充分吸允湯汁膨脹,最後加入帕瑪森起司,憑著師傅經年累月的經驗,精準的溫度與時間掌握,讓義大利米呈現「外軟內硬」的口感和噴香濃稠的風味。

 

味覺歸零,就能發現不同的美好:

一樣是米食大國,但卻擁有截然不同的味覺偏好。帕莎蒂娜希望來此的客人,都能抱持著開放的態度,讓我們透過小米粒,同時開啟另一扇認識世界的大門。

 

To See a World
in a Grain of Rice

Chapter 3: To see a world in a grain of rice !

 

Standard taste of rice in Europe's Hometown of Rice: 70 percent cooked:

Italians are known for their insistence on making pasta "AL DENTE". As Italy is also known as Europe's Hometown of Rice, Italians have set their own aesthetic standards for rice cooking. They insist on cooking rice "AL DENTE".

 

The most authentic food materials cooked in the most classical taste:

Some customs may misunderstand that Pasadena's rice is half-cooked. But we are not afraid of such misunderstanding. In stead, we import rice from Italy and insist on the Italian style of cooking. Rice is first stir-fried with onion and laureate leaves. Then, mix the rice with thick chicken soup. Allow the rice to absorb the soup thoroughly until it swells. Finally, add parmesan cheese. With years of experience, our chefs can control temperature and time accurately to give the Italian rice a "soft outside and hard inside" AL DENTE taste with a strong and savory cheese aroma.