Toscano, the renowned fine-dining Italian restaurant, is thrilled to introduce its new Pasta Fresca menu, a celebration of pasta, the beloved Italian staple that has captured hearts worldwide. Toscano invites patrons to embark on a culinary journey that showcases the exquisite artistry of handmade pasta, offering guests a delightful journey through the diverse flavours of Italy.
The Pasta Fresca Menu features a delectable selection of hand-tossed pasta dishes, each crafted with the utmost care and passion. Each creation is a masterpiece, featuring fresh, locally sourced ingredients and traditional Italian techniques. Toscano’s commitment to authenticity shines through in every dish, as each pasta is made fresh daily, ensuring a truly unforgettable dining experience. Join us in celebrating the beauty and versatility of pasta, a culinary treasure that has delighted generations and will leave you craving more.
Toscano has a few more things that says what makes their menu delectable!
Q. Color Harmony: How do you achieve color harmony in your pasta dishes? Do you consider complementary colors or monochromatic palettes?
Our pasta dishes are a very vibrant ensemble of colours, and we achieve this by using the freshest Mediterranean ingredients such as Sun dried tomatoes, olives, basil, etc; colors in our dishes are a result of the same. However, if due to the nature of a dish the color is monochromatic, we use sharp colored garnishes to break the symmetry. For eg – fried Basil.
Q. Texture Contrast: How do you create texture contrast in your pasta dishes? Do you incorporate elements like crispy toppings, creamy sauces, or al dente pasta?
Pasta dishes on their own have a very interesting texture contrast, such as a Bolognese sauce with pasta. Sometimes the dish also adds in a crisp or a varied texture such as Crisp bacon on a Spaghetti carbonara.
Q. Portion Size: How do you determine the appropriate portion size for your pasta dishes to ensure they are visually appealing and satisfying?
Portion sizes depend on a lot of factors, e.g., meal time of the day. Whether the dishes are part of course meals, whether dishes are usually shared, etc. For e.g., our lunch pasta dishes are slightly smaller in portion size as dishes are eaten in Course meals, Dinner dishes are all à la carte and usually shared, so the portions are comparatively large.
Q. Garnish Placement: How do you strategically place garnishes to enhance the visual appeal of your pasta dishes? Do you consider their color, texture, and size?
Garnishes are usually placed in the centre of the dish so that it becomes the point of attraction for the guest when the dish reaches them. These can be of contrasting textures as well. Such as a tossed rocket salad, or Parmesan crisp. As a golden rule, Garnish should not cover or overpower the whole dish. Its purpose is to enhance the dish.
Q. Plating Shapes: What plating shapes or patterns do you use to make your pasta dishes visually appealing?
Usually due to the nature of the dish the presentations are in a circular pattern, but we also use plates and platters of geometric patterns to break the monotony.
Q. Toppings and Garnishes: What types of toppings and garnishes do you use to enhance the visual appeal of your pasta dishes? Do you prefer fresh herbs, grated cheese, or crispy elements?
We look at it on the whole. Garnishes such as grated cheese, Crips elements such as fried basil/ Parmesan crisp or bacon crisps are all used when they are complimenting the dish.
Q. Pasta Shape and Length: How do you consider the shape and length of the pasta when plating it? Do you arrange it in specific patterns or swirls?
Arrangement is done as per the nature of the dish, for eg. long pastas are placed with a slight twist in the centre and the sauce pours surrounding it. Raviolis are usually arranged overlapping each other.
