When you take the first step in Rosso, Shangri-La Jakarta, all you can see is red. The interior is dominated by the passionate color and make you feel in love in a second. If you feel intimidated for a second, just sit and relax as you’re savoring the authentic Southern Italian cuisine.
Headed by Chef Gianfranco Pirrone, Rosso presents a down-to-earth menu which inspired by Chef Franco’s childhood memories back home in Sicily, Italy. The humble chef draws inspiration from the fresh flavors of other region in Italy.
When Letter F visited the restaurant, Chef Franco proudly presented us Rosso’s signature dishes and its sweet dessert. The first dish was from pizza gourmet; Pizza Tartare di Manzo – a pizza with classic beef tartare and sunny side up on top of it. Right after it was fish-based one, Dentice in Crosta di Patete e Salsa Alla Puttanesca. Quite a name, huh? The dish was a potato-crust filet of white snapper with puttanesca sauce, and zucchini.
The main dish and attraction were Chef Franco’s signature one, Tagliolini al Ragout di Funghi Porcini. It’s a homemade tagliolini with porcini mushroom ragout and Parma ham. What makes it special is the cooked tagliolini and mushroom was stirred in a big chunk of parmesan cheese, and it made the cheese infiltrated into the pasta. And Chef Franco did the cook demonstration special for Letter F. Lucky!
Letter F also got a chance to see how Chef Franco cooked the last dish, Tris di Paste. It was a homemade trio of pasta; ravioli seafood with basil pesto sauce, spinach and pumpkin gnocchi with parmesan cream, and beetroot spaghetti with gorgonzola cheese. The color of pesto sauce, parmesan cream and beetroot spaghetti represent Italian flag, according to the chef himself.
After all the savory and delicious dishes, our visit was closed by Cremoso al Cocco e Frutto Della Passione e Frutti Rossi, a creamy and soft coconut with passion fruit and vanilla ice cream. We’ll definitely go back to Rosso to taste another menu.
Writer: Adhinda Latifa
Editor: Olivia Elena
Digital Imaging: Rendra Martin
Photographer: Ganang Arfiardi
Videographer: Iqbal Syafei